Pork and Cabbage Soup

Name: Pork and Cabbage Soup (Potée)
Yield: Makes 10 Main-Course Servings
Cuisine: France
Ingredients: 2 cups [400 g] dried white beans such as cannellini, borlotti, or Great Northern; 2 cups [400 g] dried white beans such as cannellini, borlotti, or Great Northern; 2 cups [400 g] dried white beans such as cannellini, borlotti, or Great Northern; 2 cups [400 g] dried white beans such as cannellini, borlotti, or Great Northern; 5 to 6 pounds [2.3 to 2.7 kg] boneless trimmed pork shoulder (or up to 9 pounds [4.1 kg] before trimming if it includes fat and bone); 3 cloves garlic, crushed, peeled; 1 medium-size bouquet garni; 5 juniper berries, crushed with the side of a knife, tied up in cheesecloth (optional); 1 pound [450 g] slab bacon, preferably with rind, left whole; 1 large cabbage (about 3 pounds [1.3 kg]), preferably Savoy; 1 large cabbage (about 3 pounds [1.3 kg]), preferably Savoy; 1 pound [450 g] sausage such as saucisson à l’ail (garlic sausage) or cervelas (see for information about making your own sausages); 1 pound [450 g] sausage such as saucisson à l’ail (garlic sausage) or cervelas (see for information about making your own sausages); 1 pound [450 g] sausage such as saucisson à l’ail (garlic sausage) or cervelas (see for information about making your own sausages); 2 large carrots, peeled, quartered lengthwise, cut into 1-inch [1.5-cm] sections; 1 medium-size turnip, peeled, cut into 8 wedges; 2 cloves (stuck into the onion); 2 cloves (stuck into the onion); salt; 10 thick slices from a country loaf of French bread, toasted

Potée

Preparation info

Makes
10
Main-Course Servings

Difficulty
Easy

Appears in

Glorious French Food

By James Peterson

Published 2002

About

A potée is essentially a pot-au-feu made with pork. In addition to the usual pot-au-feu vegetables, a potée contains cabbage (optional in a pot-au-feu) and usually some starchy ingredient, such as potatoes or beans. A potée is a substantial main course, something I imagine Gargantua enjoying, so packed with ingredients that there’s at least as much solid as liquid. You can lighten it, or even turn it into a first-course soup, by adding more liquid, cutting the cooked meat into dice, and shr

Ingredients

Europe
France
Soup
Mediterranean

Ingredients

Method