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.
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.
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.
Add the cabbage to the pressure cooker and cover with water. Cook for 20 minutes after the pressure starts.
Open the pot, add the washed potatoes cut into quarters. Cook for another 20 minutes.
Meanwhile, cook the sausages in a skillet with a spoonful of oil.
To finish, serve very hot with a full-bodied red wine.
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