Potée, or piggy cabbage casserole as we’ve named it in English, is a real French classic, but one which is barely known outside of la belle France, which is a shame as this dish ticks most boxes: easy to make, cheap to make and pretty healthy and balanced too.
It can be quite tricky to find petit salé, the non sliced streaky bacon used in potée, in the UK, but standard sliced streaky bacon works just as well, also adding some back bacon can provide a bit more meat if you want.
Another plus to this cheap dish is that the sauce you end up with makes a delicious soup, so don’t throw it out!
- Cabbage - 1 (savoy)
- Carrots - 6
- Parsnips - 2
- Potatoes - 1kg (new)
- Onions - 1
- Bay leaves - 3
- Herbes de Provence - 1 tsp (heaped)
- Sausages - 6 (pork)
- Bacon - 400g (streaky)
- Bacon - 200g (back)
- Wash the potatoes and cook them in the pressure cooker for 7 mn or boil them for about 15 mn
- Peel the carrots and the parsnips
- Cut the cabbage and wash it
- Cook the sausages, bacon, carrots, parsnips, cabbage and onion with the bay leaves and some herbes de Provence in the pressure cooker for 50 mn or for 1 hour 40 mn in a large pan with a lid
Switch your kettle on. Put the pressure cooker on a high heat with 2 cm of water in the bottom and a good pinch of salt, or fill your saucepan with water and put it on to boil. Get all your ingredients ready.
Thoroughly wash the new potatoes. Put them in the pressure cooker basket. Put the basket in the pressure cooker just above the water level. If you don't have a pressure cooker you can boil them in a saucepan, it will take about twice as long and you will lose some nutrients and taste.
Put the pressure cooker lid on and cook on a high heat, until the steam starts escaping. From that point on turn the heat down to low and cook for 7 minutes.
While the potatoes are cooking, peel the carrots and the parsnips. Put the savoy cabbage on its side on a chopping board and with a big sharp knife cut the bottom part off so the outer leaves fall off. If they are a bit old throw them out, if not put them to one side - you won't be cutting them any further for this recipe. Keep cutting the bottom of the cabbage, and keep detaching the outer leaves until you get close to the core. Wash all the leaves and the core thoroughly.
Once the potatoes are cooked, leave them in the basket and put them aside, or if you've boiled them drain the water into a measuring jug and put the potatoes to one side. Keep the water in the pressure cooker and add 1.5 litres of boiling water. Add the bay leaves and herbes de Provence to the water to make sure they're soaked in the water and not sitting on top of the other ingredients. Then add the sausages, bacon, cabbage, carrots and parsnips. If you are cooking in a large pan you need a total of about 2 litres of boiling water, you can use your potato water to make up some of this, then add the ingredients in the same way as for cooking in the pressure cooker.
Close the pressure cooker. Turn the heat down to the minimum when the steam starts escaping and cook for 50 minutes. If cooking in a large pan put the lid on and cook on a minimum heat for 1 hour and 40 minutes.
When it has finished cooking put your potatoes back in the pressure cooker/pan with everything else and soak them well to heat them through.
Don't forget, if you like this recipe please share it! We'd love it if you came back and shared your comments, thoughts, and rating on this dish once you've cooked it. Bon appétit!
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