Sausage and Cabbage Soup

Potée d’hiver

Preparation info

  • Serves

    4–6

    • Difficulty

      Easy

Appears in

Sud de France

By Caroline Conran

Published 2012

  • About

The author of La Cuisine Paléolithique (Stone Age Cookery), Joseph Delteil, was born and brought up in the village of Pieusse, close to the Pyrenees, north of Limoux, a handsome medieval town where the most excellent, rich, dry and biscuity sparkling wine is made – Blanquette de Limoux. He states that as a child he only knew three dishes, soups, fricassées and roasts. Three – and that’s it. In the spring it was dried broad bean soup, in summer