• 1 garlic sausage
  • 400g cured pork belly
  • 1 pig’s tail
  • 2 pig’s trotters
  • 500g salt pork
  • 1 large green cabbage (Savoy style)
  • 300g turnips
  • 300g carrots
  • 6 potatoes
  • 6 leeks
  • 2 cloves of garlic
  • 1 bouquet garni
  • 1 onion pricked with one clove
  • Black peppercorns
  • Coarse salt, fine salt
  • Remove the outer leaves of the cabbage, separate and wash well. Blanch for 3 minutes in salted boiling water. Run under cold water and drain.
  • Peel and wash the carrots, potatoes and turnips. Trim and clean the leeks before tying them in a bunch.
  • Blanch the meat for 5 minutes – omitting the garlic sausage for now – in a large saucepan of boiling water. Remove the meat and strain. Empty the saucepan
  • Return the meat to the saucepan and cover with cold water. Bring to the boil for 5 minutes and skim.
  • Add the bouquet garni, onion, garlic and a few peppercorns. Slow cook for one hour without adding salt. Skim regularly.
  • After an hour, add all remaining vegetables except the potatoes and simmer for another 1h30. Check the seasoning and add salt/pepper if necessary.
  • Prick the garlic sausage to avoid it splitting during cooking. Add the sausage and potatoes to the meat and vegetables. Simmer for another 30 minutes.
  • Towards the end of cooking, remove the meat and slice.
  • Place the cooked vegetables in a large shallow dish and arrange the meat on top. Serve hot.