Soup

Potée auvergnate (Auvergne pork and cabbage stew)

Name: Potée auvergnate (Auvergne pork and cabbage stew)
Total time: 110 min
Yield: serves 6
Ingredients: 200 g Bacon bits; 4 Sausage; 1.5 L Stock; 1 White cabbage; 600 g Potato; 3 Carrot; 2 sprigs Thyme; 2 leaves Feuille de laurier

Preparation time: 1 h 50
Servings: serves 6

Ingredients

serves 6

Bacon bits — to buy200 g
Sausage — to buy4
Stock — to buy1.5 L
White cabbage — to buy1
Potato — to buy600 g
Carrot — to buy3
Thyme — to buy2 sprigs
Feuille de laurier — to buy2 leaves

Preparation

Place the bacon lardons and sausages in a large pot, cover with stock, add the thyme and bay leaf, and bring to a boil, skimming if needed.
Add the cabbage cut into wedges (keep the core, it holds the leaves together while cooking) and simmer covered for 30 minutes at a gentle simmer.
Add the potato and carrot cut into large chunks.
Simmer for another 40 minutes covered, until all the vegetables and meat are very tender.
Remove the thyme and bay leaf, taste and adjust the seasoning with salt and pepper.
Serve the meat and vegetables in large bowls with a little broth, alongside mustard and pickles.