Savor the tradition: Cabbage stew with Morteau sausage, a classic revisited

découvrez notre recette revisitée de la potée au chou et saucisse de morteau, un classique chaleureux alliant tradition et saveurs authentiques pour régaler toute la famille.
© C'est Maman Qui L'a Fait - Savor the tradition: Cabbage stew with Morteau sausage, a classic revisited
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Ah, the cabbage stew with Morteau sausage… Just thinking about it makes me want to head to the kitchen, take out that old casserole, and get started. You know, it’s one of those dishes that warms the soul, not just the stomach. I love the rustic mix, the vegetables slowly simmering, the smoked sausage that flavors everything. It’s a bit my remedy for gray days.

I admit, I’ve often started this recipe a bit randomly, adapting on the fly, sometimes forgetting a step (yes, it happens to me), but the result is always comforting. Today, I’m offering you a slightly revisited version, where tradition rhymes with simplicity, especially for those who, like me, want good meals without headaches.

What I like is that, moreover, this stew is perfect for Sunday batch cooking. You prepare everything, let it simmer, and voilà, several well-stocked meals for the week. I admit, cabbage is not always the most glamorous vegetable, but once cooked like this, it becomes tender, almost sweet, and so delicious.

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Well, I won’t hide that the Morteau sausages are the star here. They bring that typical smoky taste that gives the dish all its character. After that, do as you feel, but frankly, at home, we don’t joke about this. Come on, let’s tackle the ingredient list and get our hands dirty.

Essential ingredients for a successful cabbage stew with Morteau sausage

  • 1 large green cabbage, quite firm, it’s what will give the dish all its substance
  • 2 Morteau sausages, smoked, for the authentic taste
  • 4 carrots, for a bit of sweetness and color
  • 3 turnips (I always put some, it changes the texture a little)
  • 4 medium potatoes, to make it filling
  • 1 onion, not too big, but it must be there, naturally
  • Some cloves (I stick them in the onion, it subtly flavors)
  • A bouquet garni (thyme, bay leaf, a bit of parsley if you want)
  • Salt and pepper to taste, easy, adjust at the end of cooking
  • Olive oil, a splash to start cooking the onion
discover our revisited recipe of cabbage stew accompanied by Morteau sausage, a traditional French dish rich in flavors and history.

How to prepare this cabbage stew with Morteau sausage, step by step

  1. Start by separating the cabbage into large leaves, removing the thick central rib. No need to cut everything perfectly neat, rusticity is part of the charm.
  2. Peel and cut the carrots, turnips, and potatoes into somewhat irregular pieces, like in the countryside. Vegetables are the base; they should remain a bit firm after cooking.
  3. In a large pot, sauté the onion in a drizzle of olive oil until translucent. Stick it with some cloves, I love this trick my grandmother gave me.
  4. Add the vegetables, cover generously with water, put the bouquet garni, lightly salt (you’ll adjust later), and start cooking on low heat. Let simmer for about 45 minutes.
  5. After 30 minutes, plunge the whole Morteau sausages into the broth. They will cook gently and infuse their smoky flavor throughout the dish.
  6. Taste and adjust seasoning if needed. Sometimes, I add a bit of freshly ground pepper, it gives a little pep.
  7. Serve hot with a generous spoonful of broth and the vegetables bathed in their juice. You’ll see, there’s a moment when the cabbage melts into the sauce, a real delight.

Practical utensils for your stew

  • A large pot (the base for everything to simmer quietly)
  • A big knife to cut the cabbage and vegetables
  • A sturdy cutting board, avoiding sometimes frustrating slips
  • A wooden spoon, to stir gently without breaking
  • A spinach pricker or small fork to fix the cloves into the onion
  • A container to prepare and wash the vegetables

Everyday tips for a stew that always impresses

  • If you’re in a hurry, don’t hesitate to pre-steam the potatoes for 10 minutes before putting them in the stew, it speeds up overall cooking.
  • I always keep a bit of broth aside, it’s full of flavor and perfect for reheating leftover soup or vegetables.
  • For a lighter version, you can remove some fat after cooking, but honestly, the fat linked to the sausage gives all the flavor.
  • If you don’t have Morteau sausage, an artisanal smoked sausage will do very well, but it won’t be exactly the same, of course.
  • The day before, prepare it, it will be even better because the flavors will have had time to develop.

Some ideas to vary around the traditional stew

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Sometimes, when the cold comes, I like to add some lentils or white beans with the vegetables, to extend the party and enrich the dish. It’s rustic, nourishing, and filling. Or else, I throw a little glass of dry white wine into the broth, just for fun, a bit of culinary boldness.

And then, frankly, the stew is also a convivial dish. I often make it in large quantities and we end up around the table, nibbling on the melting cabbage and the sausage that cuts nicely. Simple happiness, really.

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