Auvergne Pork and Cabbage Stew (Potée Auvergnate)
Potée auvergnate Say it: poh-TAY oh-ver-NYAT
Potée auvergnate is a hearty, one-pot winter stew from the mountainous Auvergne region of central France. It combines salted pork, sausages, cabbage, and root vegetables in a simple broth, creating deep, comforting flavors. Traditionally prepared in large quantities for family gatherings or after a cold day outdoors, this rustic dish highlights the region's preserved meats and seasonal produce. The long simmer melds everything into a satisfying, soul-warming meal that is both humble and deeply flavorful.
Auvergne Pork and Cabbage Stew (Potée Auvergnate)
Potée auvergnate
Pronounced poh-TAY oh-ver-NYAT
- Serves
- 6
- Prep
- 30 min
- Cook
- 2 hr 30 min
- Total
- 3 hr
- Level
- Medium
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Rinse the salted pork under cold water to remove excess salt. Place it in a large heavy pot or Dutch oven and cover with the cold water. Bring to a boil over high heat, then reduce to a gentle simmer and cook for 30 minutes, skimming any foam that rises.
Add the bouquet garni, peppercorns, and clove-studded onion. Continue simmering for another 30 minutes.
Add the carrots, turnips, leeks, and cabbage wedges. Return to a simmer and cook for 45 minutes, keeping the vegetables submerged.
Add the sausages and potatoes. Simmer for 30-40 minutes more until the pork is very tender, the potatoes are soft, and the cabbage is silky but still holds its shape.
Taste the broth and adjust salt if needed. Remove the bouquet garni and the clove-studded onion.
Lift out the meats and vegetables with a slotted spoon. Slice the pork and sausages into serving pieces.
Arrange the meat and vegetables on a large warmed platter. Ladle some of the hot broth over everything and serve the remaining broth in a tureen.
Serve immediately while everything is steaming hot.
Regional variants
Some cooks add a smoked ham hock along with the salted pork for extra depth. In modern versions, a few garlic cloves or a small piece of celery root may be included, though the classic Auvergne version keeps it simple with the listed root vegetables.
Cook's notes
- Salted pork can be very salty; taste the broth before adding any extra salt and rinse the meat well beforehand.
- For the most authentic flavor, use French Morteau sausage if you can find it; otherwise a good smoked pork sausage works well.
- The vegetables should be tender but not falling apart; check them after 2 hours total cooking time.
Serve with
Crusty country bread, cornichons, and strong mustard. A robust red wine from the Auvergne or a simple Beaujolais pairs beautifully.
Make ahead and storage
This stew tastes even better the next day. Refrigerate up to 3 days; reheat gently on the stovetop, adding a splash of water if needed.
