Preparing the Vegetables
Start by washing and peeling all the vegetables.
Cut the cabbage into medium-sized strips.
Cut the carrots into even chunks.
Finely chop the onions and garlic.
Cut the potatoes into equal-sized quarters.
Initial Setup
In In your Dutch oven, heat the olive oil.
Brown the sausages until well browned.
Set them aside on a plate.
Cooking the vegetables: In the same Dutch oven, sweat the onions until translucent.
Add the garlic and let it release its aroma.
Add the leeks and carrots, and let them brown slightly.
Add the cabbage and stir everything together for a few minutes.
Simmering: Return the sausages to the Dutch oven.
Pour in the hot broth.
Add the bouquet garni.
Season lightly with salt and pepper.
Simmer over low heat for 1 hour and 30 minutes.
Finishing: Add the potatoes.
Continue cooking for 30 minutes.
Check the vegetables for doneness with a knife.
Adjust the seasoning if necessary.
Tips and Tricks:
