Lorraine stew, the traditional recipe.

Preparation of the vegetables Peel the vegetables. Blanch the cabbage in boiling water for 5 minutes, then drain.

Preparing the meat: Place the shoulder in a pot, cover with water, season with pepper, and cook on low heat for 2 hours.

Add the sausage, the vegetables and cook for another 30 minutes. Then remove the meats.

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.