Ingredients

 

 

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

300g turnips

300g carrots

6 potatoes

6 leeks

1 bouquet garni

1 onion sprinkled with 1 clove

Black peppercorns

coarse salt, table salt

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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.  

Preparation

 

 

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.