Making French Potee Potte, Cabbage and Pork Belly Stew
It can be considered the lowest level of difficulty among French dishes, but it is a very good dish with guaranteed taste and reliable speed. All you have to do is prepare the ingredients, cut them, put them in a pot, and boil them for a while. The meat and vegetables are soft after boiling for a long time.
4 serving
Within 120 minutes
마무네뜨
Ingredients
  • Cabbage
    1pack
  • Pork belly meat
    1ea
  • Vienna sausage
    4ea
  • onion
    0.5~1ea
  • Carrot
    2~3ea
  • Potato
    4ea
  • Garlic
    2piece
  • bay leaf
    1piece
  • ground pepper
  • Salt
  • Cooking oil
  • Butter
  • Time
    2ea
  • parsley
    3ea
  • cloves
    2piece
Video
Cooking Steps
STEP 1/9
After boiling the potatoes with the skin, wipe them clean.
Cut the carrots into big pieces.
Slice the onion.
STEP 2/9
Divide the white cabbage into four pieces and clean between the leaves. Blanch in boiling salt water for 3 minutes.
STEP 3/9
Make several holes on both sides of the sausage with a knife and color it until golden.
STEP 4/9
Grease medium heat with oil and add 1 slice of salt-free butter. When butter makes a sound, add pork belly and grill only the outside until golden brown.
STEP 5/9
Grease a large pot with a little oil and stir-fry the onions, then add the carrots and stir-fry.
STEP 6/9
Add sausage and pork belly and season with pepper. Add herbs and pour water to cover the meat. Boil over low heat for an hour without a lid.
STEP 7/9
You can add cabbage now or if you don't like it too mushy, add it in about 30 minutes. There's no problem putting in Savoy cabbage now.
STEP 8/9
After an hour, add the potatoes. Add water if potatoes are not submerged. The potatoes need to be cooked! Let it boil for another 20 minutes.
STEP 9/9
Plating
Place the meat in a hollow plate like a pasta plate first, filling the gap with carrots and cabbages, and add plenty. Lastly, pour a little bit of the soup and finish it off.
If you don't like sausage because it's too greasy, you can add pork belly or fork knuckle. Blanch the fork knuckle once and remove the impurities before using it.
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