Pot-au-feu with cabbage and sausage


  • cabbage50g
  • Asian ginseng (Panax ginseng)30g
  • onion (edible plant, Allium cepa)50g
  • potato (Solanum tuberosum)1 small
  • broccolitwo times (as many, if not more, multiplied by, say, a thousand)
  • king oyster mushroomone (object)
  • bell bell pepper1/10 of a piece
  • solid consommeone (object)
  • salt and peppersmall quantity

way of making

  • 1

    Cut cabbage into chunks, carrot into 5mm slices, onion and bell pepper into wedges, and eringi mushroom into 4 pieces lengthwise.

  • 2

    Peel potatoes, place in a dish, wrap in plastic wrap and microwave for 1 minute.

  • 3

    Broccoli can also be microwaved for 1 minute.

  • 4

    Put the prepared vegetables and sausage in the pot, add consommé and 250 cc of water and bring to a simmer.

  • 5

    Salt and pepper to taste.

Tips & Tricks

The soup is also delicious because of the sweetness of the vegetables.

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