When I first read through this recipe I thought of the Alsace region and their
specialty, Choucroute. I did not realize that the pork shoulder Dorie mentioned
was fresh pork, so I purchased a smoked shoulder/butt.
Also, when looking for garlic sausage I opted for garlic parsley Italian sausage.
Since these would be undercooked, I baked them in the oven first. I think
Polish Kielbasa would have worked a lot better but these sausages were still
tasty. Instead of buying a whole cabbage I bought a bag of chopped cabbage
used for making coleslaw. Even though there is a lot of prep work in the recipe
as Dorie has it, it is well worth every minute spent in the kitchen.
After cooking everything for the first hour, I remember Mardi mentioning
the vegetables becoming quite soft, so I tested them and they were "done".
I decided to remove them from the soup and add them back later.
When all was cooked I shredded the meat and then added the veggies
to reheat. Hubby and I enjoyed this soup a lot, unfortunately the amount
this recipe yielded was a bit much for us. I did freeze a few containers
and hopefully these will be good when defrosted.Per Tricia~
It is still cold and snowy(ing) in Pennsylvania so it was great to have
this hearty French soup/stew on the menu. I also went with a smoked
shoulder/butt and no, not because Nana bought it for me this week
(but fair enough assumption) but because I thought it sounded delicious
when I found it in the store. I added a D'Artagnan duck leg and my
last batch of Wallingford Vermont cob-smoked kielbasa.
I love a Cassoulet type dish so it was no surprise that the garbure was a hit.
The kitchen smelled amazing. My husband and I both enjoyed this and
the kids will be able to test it since my freezer is now also full.
Happy French Friday ~