Traditional-style cabbage, sausage and olive oil stew
Ingredients
For
4
personnes
- 1 green cabbage
- 6 sausages (Savoie ‘diot’, Montbéliard sausage, etc.)
- 3 tablespoons of olive oil from Provence – ripened olives PDO
- 1 onion
- 1 glass of white wine (20 cl)
- 30 cl of vegetable stock
- Espelette chilli PDO
- Salt, pepper
Tip
For this stew, we recommend a traditional-style olive oil from Provence – PDO ripened olives, from the Baux-de-Provence valley – PDO matured olives from Aix-en-Provence – PDO matured olives, or a traditional-style olive oil or matured olives… For other recipes featuring cabbage and olive oil, here are our suggestions: Cabbage rolls with traditional-style olive oil Roasted cauliflower salad with intense-flavoured olive oil Cauliflower and bacon soup, old-fashioned-style olive oil
Instructions
Bring a large saucepan of water to the boil. Sort through the cabbage (removing any damaged leaves) and then rinse it under running water. Cut it into quarters, remove the tough core and slice into strips. Place them in the boiling water and blanch for a few minutes (5 to 10 minutes), then drain and set aside.
- Peel and finely chop the onion. Fry it in a large casserole dish (the cabbage reduces considerably) with a tablespoon of traditional-style olive oil.
- Cut the sausages in half or into thirds (depending on their size), then brown them in the casserole dish with the onion. Deglaze with the white wine. Add the cabbage, salt, pepper, Espelette pepper and vegetable stock.
- Leave the stew to simmer for 45 minutes to 1 hour, with the lid half-open, stirring occasionally. Before serving, drizzle over two tablespoons of traditional-style olive oil.
Tip
For this stew, we recommend a traditional-style olive oil from Provence – PDO ripened olives, from the Baux-de-Provence valley – PDO matured olives from Aix-en-Provence – PDO matured olives, or a traditional-style olive oil or matured olives… For other recipes featuring cabbage and olive oil, here are our suggestions: Cabbage rolls with traditional-style olive oil Roasted cauliflower salad with intense-flavoured olive oil Cauliflower and bacon soup, old-fashioned-style olive oil
We recommend...
For this recipe, we recommend a PDO huile d'olive de Provence - olives maturées (traditional taste) – for its aromas of black olives, candied fruit, woodland and/or toast.
If you don’t have any, then opt for the PDO huile d'olive d'Aix-en-Provence – olives maturées, the PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées, or the PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.
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