- 1 piece of semi-salted rib of about 1kg,
- 250g of unsalted lean pork belly,
- 250g of smoked pork belly,
- 1 nice Morteau sausage or a smoked mountain sausage,
- 1 large green cabbage called Milan cabbage,
- 750g of firm flesh potatoes,
- 250g of carrots,
- 3 turnips,
- 6 leeks,
- 1 parsnip (traditional but optional),
- a handful of green beans (depending on the season),
- 1 bouquet garni,
- salt and pepper,
- a few croutons or thin slices of country bread,
- a few glasses of Arbois or Ménétru white wine,
Put the rib to desalinate. For the time needed to desalinate, it is best to ask your butcher or butcher at the time of purchase.
Remove withered leaves and large stems from the core of the cabbage. Wash it thoroughly under running water and drain it. During this operation, you will have boiled a large quantity of salted water. When boiling, plunge the cabbage into it for 7 to 8 minutes.
Once blanched, cool it under the tap and let it drain well in a colander.
Peel the carrots, if they are too large, split them lengthwise. Peel the turnips and parsnips cut into pieces. Cut the green ends of the leeks, clean them carefully, cut them off and tie them into small booties.
Drain the rib once desalted and wipe it in absorbent paper.
In a high-sided pot, place the rib, lean and smoked breast, whole cabbage, turnips, parsnips, leeks and carrots. Add the bouquet garni, salt and pepper. Wet to the level of cold water and a few glasses of white wine. Put on high heat and bring to a boil. Cook on low simmering for 45 minutes, skimming the surface if necessary.
At the end of this time, prick the smoked sausage with a needle (optional) and plunge it into the broth along with the peeled potatoes and green beans. Adjust the seasoning and cook for another 45 minutes.
When all the elements of the pot are cooked, serve the cut meats and vegetables together in a hollow dish and present the broth separately. Serve with country bread or croutons, mustard and pickles.