La Soupe aux Choux Auvergnate

• 500 g (1 lb) salt belly of pork, soaked overnight
• 1 ham bone or salt pork knuckle,

Put the pork and bones in a large marmite or soup pan with the bouquet garni, cover with plenty of cold water and bring slowly to the boil; skim thoroughly and leave to simmer very gently for at least an hour before adding the sausage and carrots, followed shortly by the potatoes, onion, leeks and the quartered cabbages. Simmer for a further hour. Check the seasoning.

Serve the <