Ingredients Jump to Instructions ↓

  1. 1 chicken , cut into 8 pieces 1 green bell pepper , seeded and chopped

  2. 2 garlic cloves , minced

  3. 1/2 teaspoon dried oregano kosher salt

  4. 8 potatoes , peeled

  5. 4 ounces salt pork , diced

  6. 2 tablespoons butter , divided and softened

  7. 1 1/2 cups flour

  8. 1 lb fresh mussels, cleaned and debearded

  9. 4 lbs littleneck clams , cleaned

  10. 2 cups dry white wine

  11. 2 heads cabbage

  12. 1 lb pork ribs (smoked)

  13. 2 lbs linguica sausage or 2 lbs Italian sausage

  14. 1 lb snap peas or 1 lb sugar snap pea

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine chicken, peppers, garlic, oregano and about 1/2 teaspoon salt; toss to combine, cover, and marinate at least 4 hours or overnight in the refrigerator.

  2. Cut up 6 of the potatoes and boil in salted water until tender, about 15 minutes; drain and transfer to a bowl and mash.

  3. Meanwhile, cook salt pork, over medium heat until crisp, about 15-20 minutes.

  4. Grate remaining potatoes with the larger holes of a box grater; squeeze out water and place in another bowl.

  5. Add HALF the mashed potatoes, to the grated potatoes, 1 tablespoon butter, salt to taste; mix to combine.

  6. Form mixture into 8 balls; flatten each ball and place 1 teaspoon of the salt pork in the middle.

  7. Form potato around pork, then flatten again; set aside.

  8. Add remaining tablespoon of butter to remaining mashed potatoes, along with the flour; knead to mix well.

  9. Roll around in hour hands to form 8 balls; flatten to 3-inch discs and set aside.

  10. Place mussels, clams, and wine in a large stockpot.

  11. Cover with a layer of individual cabbage leaves (I left them raw and just gently pulled them off. Some tore, but that doesn't really matter. You could place cabbage in the microwave a few minutes to make the leaves more pliable).

  12. Place chicken, pork ribs, and sausage on top; cover with another layer of cabbage leaves.

  13. Arrange both types of potato cakes on top, along with the peas.

  14. Cover all with a damp towel and pot lid.

  15. Heat pot to boiling over high heat; reduce heat to medium and steam for 1 hour.

  16. To serve: arrange potato cakes and peas on a platter, then arrange the seafood and meats around them, on additional cabbage leaves. ?


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