Gascony Garbure

Ingredients

• 1 small cabbage
• 1/4 cup goose fat
• 1 thick slice salt pork
• 1 bunch green onions
• 2 turnips, diced
• 2 potatoes, diced (optional)
• 1 1/2 quarts boiling water
• Smoked sausages or uncooked ham slice or confite d'oie
• Salt and pepper
• 3 thin slices bread
• 2 tablespoons grated cheese

Method

1. 1

   Blanch cabbage.

2. 2

   Heat goose fat and fry green onions slowly.

3. 3

   Add turnips, potatoes, and a little of the cabbage chopped; fry until vegetables color slightly.

4. 4

   Cover with boiling water, add seasonings, cabbage, and salt pork and simmer until pork is done.

5. 5

   Dry the bread until crisp and place in the bottom of a casserole.

6. 6

   Place a layer of cabbage on top, then strips of salt pork and drained vegetables until all are used.

7. 7

   Discard herb bouquet.

8. 8

   Pour broth over top, sprinkle with cheese and brown lightly in oven.

Nutrition per serving

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 125. The excerpt below is the record exactly as published.

GASCONY GARBURE {La Garbure Gasconne) i small cabbage quartered Herb bouquet *4 cup goose fat i thick slice salt pork i bunch green onions 3 thin slices bread 2 turnips, diced 2 tablespoons grated cheese 2 potatoes, diced (optional) il/2 quarts boiling water Smoked sausages or uncooked Salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.