Cabbage stew and Morteau sausage Ingredients: 1- onion - 1 punnet of - matchstick type smoked bacon - 2 tablespoons of - olive oil pepper salt - 1 - green cabbage - 8 - potatoes - 2 - Morteau sausages - 3 - Montbéliard sausages - 1 - smoked roast pork (Ardennes) or small salted pork approx 300gr - 2 - bouquets garnished with 20 cl of cream.
Utensils： 1 knife knives - 1 casserole dish - 1 brush - 1 pitter
Total time:
1h35
Preparation:
10 min -
Cooking:
1h25
Phase 1
Cut the cabbage into thin strips.
Phase 2
Blanch in boiling water for 15 to 30 minutes.
Phase 3
Peel and slice the onion.
Phase 4
Peel and cut the potatoes into quarters.
Phase 5
In a large pressure cooker, add the olive oil and brown the onion. Incorporate the bacon, Morteaux and Montbéliard sausages as well as the smoked roast, previously cut into slices. Brown everything for 10 minutes.
Phase 6
Once the meat is browned, add the potatoes and the blanched cabbage. Season with salt and pepper, add the bouquet garni and cook in a closed casserole dish for at least 1 hour.
Phase 7
Once cooked, pour into plates and add the cream.
Utensils： 1 knife knives - 1 casserole dish - 1 brush - 1 pitter
Total time:
1h35
Preparation:
10 min -
Cooking:
1h25
Phase 1
Cut the cabbage into thin strips.
Phase 2
Blanch in boiling water for 15 to 30 minutes.
Phase 3
Peel and slice the onion.
Phase 4
Peel and cut the potatoes into quarters.
Phase 5
In a large pressure cooker, add the olive oil and brown the onion. Incorporate the bacon, Morteaux and Montbéliard sausages as well as the smoked roast, previously cut into slices. Brown everything for 10 minutes.
Phase 6
Once the meat is browned, add the potatoes and the blanched cabbage. Season with salt and pepper, add the bouquet garni and cook in a closed casserole dish for at least 1 hour.
Phase 7
Once cooked, pour into plates and add the cream.