La Potée Landaise ‘Poule Verte’

A soup of cabbage dressed as chicken

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About


For the potée

  • 750 g ( lb) salt belly of pork, soaked overnight
  • 1 green cabbage


Put the pork into a soup pan, cover it with plenty of cold water and bring slowly to the boil. Skim, then add the vegetables, cover and simmer gently for 2 hours.

Meanwhile prepare the poule verte. Briefly blanch and then refresh the cabbage leaves. Drain them and spread out flat on a board. Chop up the ham and belly of pork together with the onion and garlic. Bind these with the