This weekend I went to France to visit my mum and grand mother and for lunch we prepared a ‘Potée’ with cabbage. It’s usually a dish that you eat in winter, not the most sexy dish, but actually very yummy.
What do you need?
(for 3 people)
- 800g of hock pork (with bone) – this meat is very salty so you should not add salt to your dish! It is also prepared with lentils
- 1/3 of green cabbage
- 3 carrots
- 1 leek
- 2 turnips
- 6 small potatoes
- 1 onion
- 2 garlic clove
- Black pepper
- Olive oil
- 1 Morteau sausage
- 1 garnished bouquet – is a bundle of herbs usually tied together with string used a lot in French cuisine. Here we have put thyme, parsley, bay laef.
First of all you need to decide if you will cook it in your Le Creuset or in a pressure cooker depending on the time you can cook. Of course I’d rather cook it in my Le Creuset but in the pressure cooker it was alright as we didn’t have so much time and I don’t usually travel with my Le Creuset 🙂
Stir in the pork hock & sausage with olive oil and the onions, ensuring that all side of the hock are nicely brown. Then add the turnips and carrots and stir in for 5mn. Then add the potatoes, garnished bouquet and cabbage leaves. Add some hot water until all your vegetables are fully covered. Add 4 or 5 grain of black pepper. Then add the pressure cooker tap and let it cooked 1h. With your Le Creuset, you should cook for arround 2h, maybe a bit more.
Serve the dish with a bit of Dijon mustard.
note: We didn’t have the Morteau sausage but it’s much better when you add it as it gives a fumet taste. If I had cook it myself, I would have add a glass of white wine of course after stirring the meat 🙂