2 pork rind sausages
1 raw garlic sausage
400g semi-salted pork belly
1 pig tail
2 pig’s trotters
500g salt pork
1 large green cabbage
1 bouquet garni
1 onion sprinkled with 1 clove
coarse salt, table salt
Remove the outer leaves from the cabbage
before stripping the cabbage and washing the remaining leaves. Blanch for 3 minutes in salted boiling water. Rinse with cold water and dry. Peel and wash the carrots, potatoes and turnips. Clean and wash the leeks before tying them in bundles. Add all the meat apart from the sausages into a large stew pot
and blanch them for 5 minutes in boiling
water. Remove and dry the meat and empty the stew pot. Put the meat back into the stew pot and cover with fresh cold water.
Bring to the boil for 5 minutes and skim any foam from the surface.
Add the bouquet garni, onion, garlic and
a few peppercorns. Leave it to slowly cook
for 1 hour without adding any salt. Remove any foam from the surface regularly. After an hour, add all of the vegetables except for the potatoes and allow to simmer for another
1.5 hours. Check and adjust seasoning as necessary. Prick the garlic sausage to stop it from bursting when cooking. Add the garlic sausage to the stew pot with the potatoes
and keep simmering for a further 30 minutes. At the end of cooking, remove the meat and
slice it. Arrange the vegetables at the bottom of a large deep dish and arrange the meat on top and serve hot.