Potée auvergnate (Auvergne pork and cabbage stew)

Potée auvergnate: a rustic, generous dish in which pork, cabbage and vegetables simmer slowly in the same broth. A complete, comforting regional dish, perfect for a big table.

Preparation: 25 min  |  Cooking: 120 min  |  Servings: 6  |  Difficulty: Easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 359 kcal · 35 g protein · 29 g carbohydrate · 10 g fat

Ingredients

• 600 g pork (shoulder, hock)
• 1/2 green cabbage
• 4 carrots
• 4 potatoes
• 2 leeks
• 1 onion
• 1 bouquet garni

Method

1. Cover the meat with cold water, skim, then add the onion and bouquet garni.
2. Simmer for 1 hour.
3. Add the cabbage, carrots and leeks, then the potatoes.
4. Continue cooking for 45 minutes until everything is tender.

Nutritional benefits

A complete one-pot dish: protein from the meat, fibre and vitamins from the vegetables, carbohydrate from the potatoes. Choose lean cuts of pork and skim the broth well to lighten it. Ideal for feeding a crowd and for batch cooking.

Variations and substitutions

• With ham hock or smoked sausage.
• More vegetables, less meat.
• With lentils (green-style potée).
• In a low-temperature cooker.

Storage and making ahead

Even better reheated; keeps for 4 days and freezes.

💡 Good to know

Skim the broth carefully at the start of cooking: it gives a clearer, more digestible potée.

Related reading

Discover more high-protein recipes.

Foods in this recipe: pork · cabbage · carrots · potatoes · leeks.

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