500 ml of beef broth Bouillon Herkules
4 pork sausages
200 g diced bacon
2 onions thinly sliced
3 stalks of celery
¼ green cabbage
1 tablespoon parsley
bouquet garni (parsley, thyme, bay leaf)
pepper and salt
Chop the onions, cut carrots, leek and celery into slices and cabbage into thin strips. Peel the potatoes and cut them into large pieces.
Melt butter in a saucepan and fry the bacon. Add the onion and simmer a few minutes. Add the vegetables and fry them. Add the potatoes and pour over the broth, tuck in the bouquet garni and simmer over low heat for 20 to 30 minutes, until everything is done well.
Sauté the sausages in a saucepan with butter until golden brown. Season with pepper and salt.
Remove the bouquet garni and stir well the stew. Cut the sausages into pieces and add them to the stew. Season with salt and pepper, sprinkle with chopped parsley and serve well.
Vegetarian? Prepare the stew without meat or with a meat substitute. You can also add extra vegetables such as Brussels sprouts, Savoy cabbage or broccoli.