Potée Auvergnate (Auvergne Pork and Cabbage Stew)

🧂 Ingredients

• 500 g Salt pork (lardons fumés)(Look for a good quality, unsmoked or lightly smoked salt pork. If it's very salty, you can soak it in cold water for 1-2 hours beforehand, changing the water once.)
• 4 large Pork sausages(Traditionally, Toulouse sausages or other good quality, coarse-ground pork sausages are used. You can also use smoked pork sausages for a deeper flavor.)
• 1 medium head Green cabbage(About 1.5 kg. Remove the tough outer leaves and core, then cut into quarters or eighths.)
• 1 kg Potatoes(Waxy varieties like Yukon Gold or fingerlings work best. Peel and cut into large chunks.)
• 4-6 medium Carrots(About 500g. Peel and cut into large, 2-inch pieces.)
• 2-3 medium Turnips(About 300g. Peel and cut into large, 2-inch pieces. If they have a strong flavor, you can soak them in cold water for 30 minutes.)
• 2 large Leeks(Trim off the dark green tops and roots, then slice the white and light green parts into thick rounds. Wash thoroughly to remove any grit.)
• 2-3 liters Water or low-sodium chicken/vegetable broth(Enough to generously cover the ingredients.)
• 1 Bay leaf
• 2-3 Fresh thyme sprigs
• to taste Salt and freshly ground black pepper

👨‍🍳 Instructions

1. 1

   Prepare the salt pork: If your salt pork is very salty, soak it in cold water for 1-2 hours, changing the water once. Drain and cut into large, 2-inch cubes. Place the salt pork in a large, heavy-bottomed pot or Dutch oven. Cover with 2 liters of water or broth. Add the bay leaf and thyme sprigs. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer gently for 2 hours, or until the salt pork is becoming tender but not falling apart.

   ⏱️ 2 hours 30 minutes (including prep)
2. 2

   Add the root vegetables: Add the prepared potatoes, carrots, turnips, and leeks to the pot. Ensure the vegetables are mostly submerged. If needed, add more water or broth to cover. Bring back to a simmer, cover, and continue to cook for another 45 minutes, or until the root vegetables are tender when pierced with a fork.

   ⏱️ 45 minutes
3. 3

   Add the cabbage and sausages: Nestle the cabbage quarters or eighths into the pot amongst the other ingredients. Add the sausages, ensuring they are mostly submerged. Cover and continue to simmer for another 30-45 minutes, or until the cabbage is tender and the sausages are cooked through. The cabbage should be tender but not mushy, and the sausages should be firm and plump.

   ⏱️ 30-45 minutes
4. 4

   Rest and serve: Carefully remove the salt pork, sausages, and vegetables from the pot using a slotted spoon. Arrange them attractively on a large platter or individual serving plates. Strain the cooking broth through a fine-mesh sieve into a separate pot or tureen, discarding the bay leaf and thyme stems. Season the broth with salt and freshly ground black pepper to taste. Serve the broth hot, either poured over the meat and vegetables or in a separate tureen for guests to ladle themselves.

   ⏱️ 10 minutes

💡 Pro Tips

• ✓This is a true one-pot wonder, perfect for a comforting meal with minimal cleanup.
• ✓Taste the salt pork before adding extra salt to the broth, as it can be quite salty.
• ✓For a richer flavor, you can brown the salt pork cubes in the pot before adding liquid.
• ✓Serve with crusty bread to soak up the delicious broth.

🔄 Variations

• Add other root vegetables like parsnips or celery root.
• Include a smoked ham hock along with the salt pork for added depth of flavor.
• Stir in some white beans (like cannellini or haricot beans) during the last hour of cooking.

🥗 Nutrition

Per serving