stew

Potée au Chou (French Cabbage Stew)

A traditional French farmhouse stew from regions such as Alsace, Lorraine, and Auvergne. This rustic one-pot dish features tender green cabbage, hearty pork shoulder or belly, smoked sausages, bacon, and classic root vegetables simmered slowly in an aromatic broth. A bouquet garni, cloves, garlic, and onions infuse the stew with warmth and depth. Comforting and nourishing, it is especially suited for colder months and served with crusty bread and Dijon mustard.

Total Time: 165 min

Ingredients

Stew Base
  • 1 small green cabbage, quartered and cored
  • 1.3 lbs pork shoulder or pork belly, cut into large chunks
  • 2 smoked sausages (Montbéliard or Morteau), sliced
  • 7 oz bacon, cut into pieces
  • 4 large potatoes, peeled and halved
  • 3 carrots, peeled and sliced
  • 2 leeks, cleaned and cut into thick slices
  • 1 onion studded with 2 cloves
  • 2 cloves garlic, minced
  • 1 bouquet garni (thyme, bay leaf, parsley tied together)
  • 6 cups water or light broth
  • Salt, to taste
  • Black pepper, to taste
Potée au Chou French Cabbage Stew

Instructions

  1. Bring a large pot of salted water to a boil. Add the quartered cabbage and boil for 5 minutes to soften and reduce bitterness. Drain and set aside.
  2. Heat a little oil in a large pot or Dutch oven over medium heat. Add the pork shoulder or belly and brown the chunks on all sides. Remove and set aside.
  3. Add the bacon pieces to the pot and cook for a few minutes to render the fat, stirring occasionally so the bacon crisps lightly.
  4. Add the onion studded with cloves, minced garlic, sliced leeks, and sliced carrots. Stir and cook for several minutes until slightly softened.
  5. Return the browned pork to the pot. Add the water or broth and the bouquet garni. Bring to a simmer, cover, and cook over low heat for 1.5 hours.
  6. Add the blanched cabbage, halved potatoes, and sliced smoked sausages. Continue simmering for 30–40 minutes, or until all vegetables and meats are tender and the broth is richly flavored.
  7. Remove and discard the bouquet garni. Taste and adjust seasoning with salt and black pepper. Serve hot with crusty bread and Dijon mustard.

Notes

  • For even deeper flavor, replace part of the broth with dry white wine.
  • Montbéliard and Morteau sausages are traditional, but any smoked sausage works well.
  • Blanching the cabbage first softens the leaves and removes bitterness.
  • Leftovers reheat beautifully; the flavors develop even more by the next day.

Tags

french stew one-pot comfort food cabbage pork