Ingredients (for 6 people)

• 1 ham (bone with the meat and fat)

• 1 kg lean bacon

• 1 confit d'oie (goose preserved in fat)

• 500 g dry white beans

• 1 savoy cabbage

• 3 carrots

• 3 garlic cloves

• 1 leek

•  500 g potatoes

•  4 turnips

• 2 onions pricked with 2 cloves

• 1 bouquet garni

• salt, pepper

Procedure

1. Soak the beans the day before. Also, blanch the ham in a casserole filled with boiling salt water. Then wash it in cold water, drain and repeat this operation once more. Do the same with smoked bacon. Put the meat in a casserole and add 4 liters of water and simmer for about 1 hour and a half.
    

2. Peel and wash carrots, garlic, leek, turnips, potatoes and dice them. Remove the core from cabbage and slice the leaves in strips.
    

3. Save the potatoes and cabbage. Add all the other vegetables in a casserole: white beans, bouquet garni, two whole onions and bacon and ham. Bring to a boil. Cover and cook on low heat for 3/4 or an hour. After 15 minutes add potatoes.
    

4. Blanch cabbage in boiling water for 5 minutes. Wash it under cold water and drain. Put the confit d'oie and cabbage in the casserole.
    

5. When the meal is done, remove the onions, bouquet garni and bone all the meat. Cut the meat in small pieces. Put the meat back in the casserole. Add a little salt and pepper.

How to Serve :
 

Serve very hot as main course.

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