|1/2 green cabbage, shredded |
300g very thick bacon, cut into chunks
4 Toulouse sausages, cut into chunks
200g haricot blanc - tinned
4 duck confit legs (if you can’t get confit, use chicken pieces and brown them with the bacon and sausages)
3 large potatoes, cut into chunks
2 cloves garlic, chopped
1 leek, cut into slices
1 turnip, cut into chunks
2 carrots, sliced
1 large onion, sliced
1 bouquet garni
Salt and pepper
|In a large casserole brown the sausages and bacon. Then add the garlic, leeks, beans, turnips, carrots, onions, bouquet garni, salt and pepper. Cover with water, bring to the boil then simmer for 1 hour.|
Meanwhile, blanch the cabbage for 5 minutes, then rinse in cold water.
Add the cabbage to the casserole and cook for a further 30 minutes.
Add the confit and potatoes and cook for another 30 minutes.
To serve traditionally, put toasted crusty bread onto a plate and pour over the Garbure. I prefer a bowl and crusty bread to dunk.
Serves 4 very hungry people.
Monday, 9 February 2015
I first had this dish when we visited Melle years ago. It was on the menu at a local restaurant and I didn’t know what it was, so I ordered it. A tureen appeared full of this delicious soup/stew, and you could help yourself to as much as you wanted. I had forgotten all about it until we went skiing recently, and there it was on another menu but as a starter. I couldn’t resist, ordered it, and this enormous dish was put in front of me. Definitely not a starter but more than enough for a main course. I had to stop myself eating it all as I wouldn’t have been able to fit anything else in. Garbure comes from the south-west of France and was a staple food of peasants. It consists of cabbage, meats and seasonal vegetables. Traditionally the meal ends with a Chabrot - you mix some red wine with the liquor and drink it directly from the plate. You can read more about it here. I had to try this recipe for myself. This recipe makes loads, but well worth it as we had enough for 2 days. It was delicious and usual, there was none left.