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.
Cut up 6 of the potatoes and boil in salted water until tender, about 15 minutes; drain and transfer to a bowl and mash.
Meanwhile, cook salt pork, over medium heat until crisp, about 15-20 minutes.
Grate remaining potatoes with the larger holes of a box grater; squeeze out water and place in another bowl.
Add HALF the mashed potatoes, to the grated potatoes, 1 tablespoon butter, salt to taste; mix to combine.
Form mixture into 8 balls; flatten each ball and place 1 teaspoon of the salt pork in the middle.
Form potato around pork, then flatten again; set aside.
Add remaining tablespoon of butter to remaining mashed potatoes, along with the flour; knead to mix well.
Roll around in hour hands to form 8 balls; flatten to 3-inch discs and set aside.
Place mussels, clams, and wine in a large stockpot.
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).
Place chicken, pork ribs, and sausage on top; cover with another layer of cabbage leaves.
Arrange both types of potato cakes on top, along with the peas.
Cover all with a damp towel and pot lid.
Heat pot to boiling over high heat; reduce heat to medium and steam for 1 hour.
To serve: arrange potato cakes and peas on a platter, then arrange the seafood and meats around them, on additional cabbage leaves. ?