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Recipe · Franche-Comté
Potée comtoise au chou
Franche-Comté pork and cabbage stew
⏱ 150 minServes 6Easy510 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1morteau sausage350 g (12 oz)
1Montbéliard sausage200 g (7 oz)
600 g (21 oz)lightly salted pork shoulder
1savoy cabbage800 g / 1¾ lb), quartered
6carrots700 g / 1½ lb), cut into chunks
6potatoes800 g / 1¾ lb), peeled, whole
2leeks300 g / 10 oz), cut into chunks
1bouquet garnithyme, bay leaf, parsley
1 pinchfreshly ground pepper
- 1 morteau sausage 350 g (12 oz)
- 1 Montbéliard sausage 200 g (7 oz)
- 600 g (21 oz) lightly salted pork shoulder
- 1 savoy cabbage 800 g / 1¾ lb), quartered
- 6 carrots 700 g / 1½ lb), cut into chunks
- 6 potatoes 800 g / 1¾ lb), peeled, whole
- 2 leeks 300 g / 10 oz), cut into chunks
- 1 bouquet garni thyme, bay leaf, parsley
- 1 pinch freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Soak the pork in cold water for 2 hours, changing the water once. Put it in a stockpot, cover with cold water and add the bouquet garni.
- Bring to a simmer and cook for 1 hour, skimming often.
- Blanch the cabbage in a separate pot of boiling water for 5 minutes and drain.
- Add the cabbage, carrots and leeks to the pot and simmer gently, covered, for 30 minutes.
- Add the potatoes and both sausages (don't prick them) and cook 40 minutes more.
- Slice the meats and sausages, arrange on a platter with the drained vegetables, add pepper and serve with mustard and a ladle of hot broth.
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