Sausage and Cabbage Potée

Remove any damaged outer leaves of the cabbage.
Cut the cabbage into quarters, remove the core, and roughly chop the cabbage.
Blanch the cabbage: Immerse it in a pot of boiling salted water for 5 minutes, then drain and set aside.
Preparation of the Base of the Stew:

Heat olive oil in a large casserole or pot over medium heat.
Brown the bacon and chopped onion together until lightly browned.
Add the chopped garlic and stir for 1 minute.
Assembly of the Ingredients:

Add the carrots and potatoes to the casserole, then stir in the blanched cabbage.
Place the whole smoked sausages on top.
Add the bouquet garni, the stock cube, and pour in 1.5 L of water.
Bring the pot to a boil, then reduce the heat to low. Cover the pot and simmer for 1 hour 30 minutes.
Finishing and Serving:

After simmering, remove the sausages from the pot. Slice them into thick pieces and return them to the pot for the last 10 minutes of cooking.
Adjust the seasoning with salt and pepper to taste.
Serve hot with a slice of toasted country bread.
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