Nutrition Facts
4 servings
4
Recipe for Vendée Stew
Here is the traditional recipe for Vendéenne stew. You can replace the pressure cooker with a cast iron pot by adjusting the cooking times indicated. Feel free to reheat any leftovers; it's even better.
Ingredients
1 Cabbage
4 Carrot
1 Onion
8 Potato
1 Monbéliard sausage
2 Toulouse sausage
2 Olive oil
1 Pork shank
2 Yellow turnip
Directions
1
Immerse the cabbage for 5 minutes in boiling water with a piece of stale bread to absorb odors and gas. Drain, rinse, and plunge it into cold water. Let it cool.
2
Peel and wash the vegetables. Cut the carrots into quarters, lengthwise and widthwise to facilitate cooking. Cut the turnips into quarters. Slice the onion. Cut the shank into 4 pieces. Cut the sausage into 4 pieces. Heat 1 tablespoon of oil in the pressure cooker and sauté the vegetables and meat.
3
Add the cabbage to the pressure cooker and cover with water. Cook for 20 minutes after the pressure starts.
4
Open the pot, add the washed potatoes cut into quarters. Cook for another 20 minutes.
5
Meanwhile, cook the sausages in a skillet with a spoonful of oil.
6
To finish, serve very hot with a full-bodied red wine.
Ingredients
Ingredients
1 Cabbage
4 Carrot
1 Onion
8 Potato
1 Monbéliard sausage
2 Toulouse sausage
2 Olive oil
1 Pork shank
2 Yellow turnip
Directions
Directions
1
Immerse the cabbage for 5 minutes in boiling water with a piece of stale bread to absorb odors and gas. Drain, rinse, and plunge it into cold water. Let it cool.
2
Peel and wash the vegetables. Cut the carrots into quarters, lengthwise and widthwise to facilitate cooking. Cut the turnips into quarters. Slice the onion. Cut the shank into 4 pieces. Cut the sausage into 4 pieces. Heat 1 tablespoon of oil in the pressure cooker and sauté the vegetables and meat.
3
Add the cabbage to the pressure cooker and cover with water. Cook for 20 minutes after the pressure starts.
4
Open the pot, add the washed potatoes cut into quarters. Cook for another 20 minutes.
5
Meanwhile, cook the sausages in a skillet with a spoonful of oil.
6
To finish, serve very hot with a full-bodied red wine.
Notes
Leave a Review
Please log in or register for a new account in order to leave a review.
EN 
TH