Campfire Pottée

75 mins
Serves 1
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Directions

  1. 1Cut the big cabbage into districts and remove the fresh leaves.
  2. 2Cut the chest into lardons.
  3. 3Poach the cabbage in boiling water for 3 minutes to remove its bitterness.
  4. 4While the cabbage is poaching, cut the carrots into slices and set them aside.
  5. 5Take the cabbage out of the boiling water.
  6. 6Toast the lardons for 5 minutes until well marked and sweating.
  7. 7Add the cabbage, carrots, potatoes, garlic, salt, pepper, and broth.
  8. 8Finish by adding laurel.
  9. 9Cover and cook for 1 hour.
  10. 10Add the sausages (Asian, small Japanese, or poultry sausages).
  11. 11Cook for about fifteen minutes until well cooked through.

Ingredients

  • 1 big cabbage
  • chest (from the butcher)
  • 2 carrots
  • 2 potatoes
  • garlic
  • salt
  • pepper
  • broth
  • laurel
  • 150 g lard fumé
  • 2 smoked sausages or Japanese sausages
  • 1 onion, pricked with a clove
  • apples

Tips

  • You can add apples for a sweet touch.
  • You can use Asian, small Japanese, or even poultry sausages.