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