This is an authorized translation in English of a post in French by @phillarecette: Sabodet au chou

^{As my primary language is not English, there are probably some mistakes in my translation.}

Remember that the person who speaks here is NOT me, Vincent Celier (@vcelier), but @phillarecette, a French guy.

A simple recipe for sabodet sausage cooked with cabbage and potatoes, a hotpot variant in a simplified version.

Sabodet is a sausage to cook from the Lyon region and the Dauphiné. It is made with pork rind and head.

Originally it was made in the form of clogs (sabots in French) hence its name the sabodet.

Start by peeling the onion and poking it with cloves

Wash the cabbage and remove the core, cut it into large pieces.

Cook it with coarse salt, pepper, coriander seeds, and juniper berries.

Allow 25 minutes from boiling.

Wash and peel the potatoes.

Add the potatoes and the sabodet sausage to the cooking of the cabbage.

Cook again 25 minutes.

Check the cooking of the potatoes and the cabbage with the point of a knife.

Drain the cabbage and potatoes.

Cut the sabodet into thick slices and remove the hose.