Potée

1. In a large, heavy pot, place pork, ham hocks, kielbasa, one onion, garlic cloves, one teaspoon of salt, peppercorns, and bay leaves.
2. Add water into the pot so that it covers the contents inside.
3. Bring the water to a boil over medium-high heat. Reduce heat and gently simmer for 2 hours.
4. Add remaining onions, leeks, carrots, turnips, sausages, and potatoes to the pot and bring to a simmer.
5. Cook the stew over medium-low heat until vegetables are almost tender.
6. Add cabbage to the stew and cook for 10 more minutes.
7. Remove the meat and vegetables from the stew and place them in a low oven to keep them warm.
8. Reduce stock over high heat for 10 minutes and adjust seasoning according to taste.
9. In the center of a deep platter, place sliced meat and sausages, and surround with vegetables.
10. Pour some broth over the dish and sprinkle salt and pepper.
11. Serve with remaining broth and toasted bread.

Trivia

• Potée is a French culinary tem that primarily refers to meal, typically soup or stew, cooked in an earthenware pot.
• Potée generally constitutes of pork and vegetables like cabbage and potato.

Potée is also known as garbure and pot-au-feu in various parts of Europe.