One of the big strengths of the potee is its flexibility. It adapts easily to the ingredients that are in hand and to the tastes of each. You can choose to add other vegetables or vary the meat, whichever is different. What remains constant is this slow cooking that allows the flavors to develop and merge into each other, creating a rich and perfumed broth. The pot, it’s a dish that takes its time, and that’s what makes it all the charm.
This traditional dish does not require complex techniques, but attention at every stage. Whitening the cabbage, skimming the broth, dosing the cooking of the vegetables well, these are some simple gestures that will make all the difference to make a tasty potty. And as a bonus, the delicious fragrance that escapes from the kitchen during cooking already promises a greedy feast.
Preparing a cabbage pot is also about enjoying reconnecting with a generous and authentic family cuisine. Whether you eat it on weekdays for a warm meal or at a large Sunday dinner, this dish will bring comfort to each bite. So, take out your biggest pan, collect your ingredients and be guided by this timeless recipe.
Ingredients (For 5 persons)
500 g salted breast (or small salt)
2 smoked sausages
1 green cabbage
1 onion
250 g carrots (approximately 2-3 carrots)
250 g turnips (2 small turnips)
2 garlic cloves
800 g potatoes (manufactured potatoes)
Pepper (optional salt according to your salted breast)
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