Hotel St. Pierre

911 Burgundy Street   French Quarter , New Orleans, 70116 Stati Uniti d'America


  • 1 white cabbage,
  • 1 bunch of each of the following: beet leaves, turnip leaves, mustard leaves, spinach, watercress
  • 1 large green onions, chopped 1 large white onion, chopped
  • 1 pound (113 g.) veal brisket
  • 1 cooked ham, cubed
  • 1 teaspoon baking soda
  • 1 tablespoon cooking oil
  • 1 tablespoon Salt and pepper
  • 3 cups hot boiled rice


  1. Thoroughly wash all greens, including green onions, in salted water, removing sand and grit. In large soup kettle with one inch (2.5 cm.) of water and baking soda, bring water to boil and lower heat. Place greens a few at a time, letting them cook down slowly. Greens will make their own liquid.
  2. Continue process until all greens are in pot. Simmer uncovered 1 hour. Cool and chop. In large skillet, saute veal, ham, and white onion in cooking oil until brown.
  3. Add salt and pepper. Replace chopped greens in kettle, add meat mixture, and mix well. Add enough boiling water to cover slightly.
  4. Let gumbo come to a boil and cook until liquid is reduced to half. Check seasoning and serve over hot boiled rice.
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