Auvergne Pork and Cabbage Stew

Be the first to rate

(No Ratings Yet)

Loading...

A hearty mountain-style stew from the Auvergne region of central France, this rustic potée combines tender pork shoulder, smoky sausage, cabbage, and root vegetables in a fragrant golden broth. It is the kind of slow-simmered family meal traditionally served at the village table with crusty bread and coarse mustard.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 32 gFat
• 11 gSaturated Fat
• 38 gCarbs
• 7 gFiber
• 8 gSugar
• 38 gProtein
• 1180 mgSodium
• 1080 mgPotassium
• 130 mgCalcium
• 4.5 mgIron
• 58 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the Pork and Aromatics

• 2 lbs (900 g) boneless pork shoulder, cut into 2-inch chunks
• 12 oz (340 g) smoked pork sausage (Toulouse or Morteau-style)
• 4 oz (115 g) thick-cut bacon lardons
• 1 large yellow onion, peeled and quartered
• 4 cloves garlic, smashed
• 2 bay leaves
• 1 tsp dried thyme
• 1/2 tsp whole cloves

For the Vegetables

• 1 small green cabbage (about 2 lbs / 900 g), cored and cut into 6 wedges
• 1.5 lbs (680 g) waxy potatoes, peeled and halved
• 4 medium carrots, peeled and cut into 2-inch chunks
• 2 medium turnips, peeled and quartered
• 2 leeks, white and pale green parts, rinsed and sliced

For the Broth

• 6 cups (1.4 L) low-sodium chicken or pork stock
• 1 cup (240 ml) dry white wine
• 2 tbsp pork lard or olive oil
• 2 tsp coarse sea salt, plus more to taste
• 1 tsp black peppercorns

Directions

1. Heat the lard or olive oil in a large Dutch oven over medium heat. Add the bacon lardons and cook for 4 minutes until golden and the fat has rendered.
2. Pat the pork shoulder dry, add to the pot, and brown on all sides for about 8 minutes. Stir in the onion, garlic, cloves, bay leaves, thyme, and peppercorns and cook for 1 minute until fragrant.
3. Pour in the white wine to deglaze, scraping up the browned bits on the bottom. Add the stock and sea salt, bring to a gentle boil, then reduce heat to low, cover, and simmer for 1 hour.
4. Add the carrots, turnips, leeks, and potatoes, then nestle the cabbage wedges on top. Cover and simmer gently for 45 minutes, until the root vegetables are nearly tender.
5. Prick the smoked sausage with a fork and slide it into the broth. Continue cooking, partially covered, for 25 minutes more, until the pork is fork-tender and the cabbage is silky.
6. Remove the bay leaves and whole cloves. Taste and adjust the salt, then lift the cabbage wedges and pork into shallow bowls, surround with the root vegetables, and slice the sausage into thick rounds on top.
7. Ladle the golden broth over each portion and serve immediately with crusty country bread, coarse-grain mustard, and cornichons on the side.

Cook’s Notes

• For the deepest flavor, brown the pork shoulder thoroughly; those caramelized bits are the soul of the broth.
• This stew improves overnight; refrigerate it, then reheat gently the next day for a richer, more cohesive flavor.
• Add a small smoked ham hock along with the pork shoulder if you want a smokier, more traditional Auvergnat character.
• If your cabbage wedges are very large, blanch them in salted water for 3 minutes before adding so they fit and cook evenly.
• Strain and freeze any leftover broth; it makes a wonderful base for split-pea or lentil soup.

You might also like

Desserts

Classic French Floating Islands with Vanilla Custard and Caramel

European

Aubrac-Style Stretchy Cheese and Potato Puree

European

Classic French Quiche Lorraine

European

Classic French Lyonnaise Salad with Bacon and Poached Egg