Grandma's Auvergne Hotpot

Ingredients

• 1 green cabbage
• 4 carrots
• 6 potatoes
• 300 g smoked pork belly
• 2 Morteau sausages
• 1 onion
• 2 cloves garlic
• thyme
• bay leaves
• 150 ml white wine
• salt (to taste)
• pepper (to taste)

Steps

1. 1

   Prepare the vegetables: cut the green cabbage into quarters, then peel and cut the carrots and potatoes into large pieces.

2. 2

   Thinly slice the onion and mince the garlic.

3. 3

   In a large Dutch oven, sauté the smoked pork belly, cut into pieces, with the onion until browned.

4. 4

   Deglaze with the white wine, scraping up the browned bits from the bottom.

5. 5

   Add the green cabbage, carrots, garlic, thyme and bay leaves.

6. 6

   Place the Morteau sausages on top.

7. 7

   Cover with enough water to reach the level of the ingredients, season lightly with salt and pepper (the cured meats are already salty).

8. 8

   Simmer over low heat for about 1 hour.

9. 9

   Add the potatoes and continue cooking for an additional 30 minutes, until all the vegetables are tender.

Notes

This hotpot is even better reheated the next day. You can also blend the leftovers to make a thick soup.

Nutrition per serving

• slow-cooked dish
• traditional
• winter
• comforting
• French cuisine
• Auvergne