Spring Cabbage Pot-au-Feu

Spring Cabbage Pot-au-Feu

Pot-au-feu with lots of vegetables You could make a lot and arrange it the next day.
A soothing taste even when you're tired.

Ingredients: 4 to 5 servings

Wiener sausages
3 (300g)
Celery (optional)
◯ Bay leaves
1 leaf
◯ Soup stock granules
9g (2 individual sticks)
◯ Water
1 litre
Rough ground black pepper
to taste
Grainy mustard (as liked, for the sausages)
as liked


1. Cut the carrot in half lengthwise, then cut into quarters lengthwise. Chop the onion and cabbage into quarters lengthwise. Peel the potato but do not cut. Chop the celery into about 5 cm pieces.
2. Put the celery, carrot, onion, potato, and the ◯ ingredients into a pot. When it boils, cover with a lid and simmer over middle heat.
3. When the potato is cooked thoroughly (usually takes about 20 minutes), add the cabbage and sausages and continue cooking. Add hot water if there's not enough.
4. When it's boiling, remove the sausages and continue cooking until the cabbage is wilted. Add the sausages and warm right before serving.
5. The soup stock granules I used were stick-typed. I used less than is listed. Taste first, and scatter some black pepper if you wish.
6. You could also serve in a pot, and eat your favorites directly from it. I added celery for the aroma. I usually make a lot to arrange it the next day.

Story Behind this Recipe

It's my mother's regular pot-au-feu. Lots of vegetables, and a lighter taste.