Photograph of the finished Potée auvergnate

France · Nồi thịt bắp cải Potée auvergnate

Potée auvergnate

3 hr Hands-on time + 12 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork shoulder Pork shoulder 2.2 lb
  • Photograph of Sausage Sausage 1.3 lb
  • Photograph of Cabbage Cabbage 2.6 lb
  • Photograph of Potato Potato 1.8 lb
  • Photograph of Carrot Carrot 2.4
  • Photograph of Leek Leek 14.1 oz
  • Photograph of White radish White radish 1.1 lb
  • Photograph of Coarse salt Coarse salt 7.1 oz
  • Photograph of Dried thyme leaves Dried thyme leaves 0.6 oz
  • Photograph of Black pepper Black pepper 0.6 oz

Method

  1. 1 Rub coarse salt onto the pig's shoulder, then refrigerate for 12 hours and rinse thoroughly before cooking.
  2. 2 Boil the pork shoulder with thyme for 90 minutes, then skim off the foam during the first 20 minutes.
  3. 3 Add carrots, leeks, and turnips and cook for 30 minutes.
  4. 4 Add the sliced cabbage and potatoes and cook for 25 minutes; cabbage is the staple vegetable of Auvergne.
  5. 5 Cabbage should be added last, along with the potatoes; adding it too early will make it mushy and give the whole pot a strong smell.
  6. 6 Add the sausages at the last 20 minutes, then serve the meat and vegetables on separate plates, and the broth in a separate bowl.

With an appliance

  • Pressure cooker 2 hr

    Replace step 2: high-pressure boil the pork shoulder for 35 minutes, then release the pressure naturally; continue cooking the vegetables and sausages with the lid open in that order.

Start cooking