Recipe for cabbage and lentil stew with its smoked meat, knuckle, sausages.

If they need to be soaked (read the instructions on the package), soak the lentils in a large amount of fresh water 12 hours in advance. Soak the meat in a large amount of cold water (4 to 5 liters), changing the water once.

Remove the outer leaves of the cabbage and cut it into quarters. Blanch it for 5 minutes in a pot of boiling salted water. Drain and set aside.

Heat water in a large pot. Submerge the salted meats and the brisket. Once it reaches a boil, drain the meats, discard the water, and bring the same amount back to a boil. Add the meats back in, along with an onion studded with cloves, a bouquet garni, peeled garlic, and 10 peppercorns. When it reaches a boil again, skim off any impurities, partially cover, reduce the heat, and let it simmer.

Wash, dry, and trim the celery stalks. Fill a pot with cold water. Add the lentils, the celery cut into pieces, the second onion studded with cloves, 2 bay leaves, and a large carrot cut into pieces. Do not add salt! This would make the lentils tough. Bring to a boil and let simmer over very low heat so they don't burst for 25 minutes. Stop cooking. Season with salt and pepper lightly.

Meanwhile, peel the turnips and carrots. Wash all these vegetables. After 1.5 hours of cooking the meats, add the turnips, carrots, and cabbage to the pot. Also add the sausages. Continue cooking at a simmer for 1 hour and 15 minutes.

To finish, to serve, arrange the chopped meats in a heated dish, with the vegetables surrounding them or in another dish after removing the onion, garlic, and bouquet garnish. Place the lentils well separated. Serve the skimmed broth simultaneously in cups. Quickly skim the broth by pouring it hot through a damp cloth, well wrung and folded in quarters in the strainer. Accompany with strong mustard and grainy mustard. Enjoy your meal!