This stew is a traditional dish from Auvergne in the Massif Central.
The recipe is based on cabbage, potatoes, lean bacon, pork knuckle and sausages. To blend flavors, they are first cooked together. Then, cabbage is braised with the sausages. This dish is served sprinkled with the broth. It can also be used to make a soup with old bread.
Traditionally this dish is accompanied by a red wine such as Cahors or Madiran, or a Syrah
Ingredients, for 6 persons
1.5 kg petit-salé (or bacon strip, or cured salted pork strip).
1 small ham on the bone or bacon hook or small leg of pork cured
1 green cabbage
6 small turnips
1 onion stuck with two cloves
1 bouquet garni
10 black peppercorn seeds
– Soak the pork in cold water. It may take up to 2 hours depending on the degree of curing.
– Put the bacon and ham in a large pot. Cover with water and boil, reduce heat, skimming often the floating particles, while cooking slowly at low heat.
– Cook for 1 hour.
– Add the carrots, turnips, celery, onion and bouquet garni without forgetting the peppercorns.
– Add the cabbage cut into quarters.
– Cook for 30 minutes.
– Add the potatoes and sausages, add some boiling water if necessary.
– Cook for 45 minutes.
– To serve, drain the meat, cut and arrange on a large serving platter surrounded by the vegetables.