main-dishes

Potée au Chou (French Cabbage Stew)

Potée au Chou is 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 that simmer slowly in an aromatic broth. A bouquet garni, cloves, garlic, and onions infuse the stew with warmth and depth. Comforting and nourishing, Potée au Chou was historically made during the winter months, using simple ingredients that developed rich flavor over time. Today it remains a beloved regional specialty—served steaming hot with crusty bread and a spoonful of Dijon mustard for an authentic French countryside experience.

Servings: 6–8 servings
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

Instructions

  1. Bring a large pot of salted water to a boil. Add **1 small 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 **1.3 lbs pork shoulder or belly** and brown the chunks on all sides. Remove and set aside.
  3. Add **7 oz bacon pieces** to the pot and cook for a few minutes to render the fat. Stir occasionally so the bacon crisps lightly.
  4. Add the **1 onion studded with 2 cloves**, **2 minced garlic cloves**, **2 sliced leeks**, and **3 sliced carrots**. Stir and cook for several minutes until slightly softened.
  5. Return the browned **1.3 lbs pork** to the pot. Add **6 cups water or light broth** and the **bouquet garni** (thyme, bay leaf, and parsley). Bring to a simmer, cover, and cook over low heat for **1.5 hours**.
  6. Add the **blanched cabbage**, **4 halved potatoes**, and **2 sliced smoked sausages** to the pot. 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 is essential—it softens the leaves and removes bitterness.
  • Leftovers reheat beautifully; the flavors develop even more by the next day.

Tags

main-dishes French stew one-pot pork comfort