Potée Bourguignonne (Burgundian Salt Pork and Cabbage Potée)

Ingredients

• 750 grammes salted pork
• 300 grammes fresh pork knuckle
• 2 1/4 litres water
• 1 carrot
• 1 turnip
• 2 small leeks
• 300 grammes white cabbage
• 2 medium potatoes
• thin slices of brown bread cut from the chanteau

Instructions

1. Put the salted pork and the fresh knuckle into a small country marmite with the water.
2. Add the carrot and turnip split in four lengthwise, the shredded leeks and the white cabbage.
3. Cook very gently for at least 3 hours.
4. At half-cooking, add the potatoes cut in small quarters.
5. Steep the soup, with a part of the vegetables, over thin slices of brown bread cut from the chanteau.