Nutrition Facts
4 servings
4
Lorraine stew, the traditional recipe.
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Discover this recipe for a white cabbage stew. Prepared in a pot, this traditional regional recipe evokes childhood and the delicious dishes from grandmother!
Ingredients
2 Morteau sausage
1 Cabbage
250 Turnip
250 Carrot
500 New potatoes
1 Onion
1 Herb bundle
Whole peppercorns
Directions
1
Preparation of the vegetables Peel the vegetables. Blanch the cabbage in boiling water for 5 minutes, then drain.
2
Preparing the meat: Place the shoulder in a pot, cover with water, season with pepper, and cook on low heat for 2 hours.
3
Add the sausage, the vegetables and cook for another 30 minutes. Then remove the meats.
4
Serve by slicing the sausage into rounds and the meat into slices. Add the smoked bacon and the herb bouquet. Arrange the meats in the center of a large shallow dish and surround with vegetables.
Ingredients
Ingredients
2 Morteau sausage
1 Cabbage
250 Turnip
250 Carrot
500 New potatoes
1 Onion
1 Herb bundle
Whole peppercorns
Directions
Directions
1
Preparation of the vegetables Peel the vegetables. Blanch the cabbage in boiling water for 5 minutes, then drain.
2
Preparing the meat: Place the shoulder in a pot, cover with water, season with pepper, and cook on low heat for 2 hours.
3
Add the sausage, the vegetables and cook for another 30 minutes. Then remove the meats.
4
Serve by slicing the sausage into rounds and the meat into slices. Add the smoked bacon and the herb bouquet. Arrange the meats in the center of a large shallow dish and surround with vegetables.
Notes
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Sandie
Twisted recipe... For a quick stew, I only use sausage and not the meat (sorry to the purists). The vegetables are served with a small vinaigrette, mustard, and fleur de sel (to taste). The recipe is greatly altered but very good! Enjoy your meal! -
joseph6
A classic A large, simple, and friendly dish. When I make it, it’s for 20/25 people, and I’ve since equipped myself. My suggestion: I often find that some sausages can taste soapy. In dishes (sauerkraut, braised cabbage....), I use different types of sausages. -
Dominique
Let's stay traditional Nothing to add. After that, it's no longer a stew and certainly not a traditional one! My suggestion: Any comments about accommodations and additions of cream or white beans are likely to distort the stew. You can add semolina, and you are almost at couscous... -
Catherine
Variant My suggestion: I cook the beans separately, which I serve with potatoes. I add mustard and chopped parsley (but without vinegar) to the heated sour cream. I confit the cabbage after blanching it. I cut it into large strips over a bed of golden onions. I add broth and let the pot simmer for a few hours on very low heat. Then, I take out the meat and broil it before serving. -
Michèle
Lorraine stew I appreciate it even more because unlike others, there are no white beans that I dislike. It's a recipe that I really enjoy. Thank you.
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