Potée - cabbage soup with sausages

I'm cheating - my husband made this one. But since it's not technically one of his devoted areas of competence (like cream puffs, for example), I'm still going to post it on my blog.

Potée basically means "that you put in a pot". You take vegetables and meat, and cook them together in water, et voilà ! The basics for this one are cabbage, and sausages. All kinds of sausages, we like to mix different ones, smoked and not smoked, and a few bacon strips. Now I know I said I'm not a big fan of cabbage - and here I am typing two cabbage recipes in a row - the good part about theses two recipes is : they don't taste too cabbage-y for me. The dear home geek achieved this by balancing the cabbage with other vegetables. It was perfect. We don’t usually put potato in our potée, and from now on I think we will. He used potatoes that we normally keep for fries and sauté-ing, of the firmer kind, and it was a good choice as they kept some of their shape even after cooking.

Potée

1/2 white cabbage

8 carrots

5 potatoes

8 sausages (or more)

Dijon mustard

Preheat a large steel pot and cook the sausages until golden.

Peel and chop your vegetables - like, really thinly. Add them to the pot and generously cover with water. Let the potée simmer for at least an hour.

Serve hot, adding just a little touch of mustard to the plate.

Now, to make this post funnier, I thought we would reheat leftovers, cook some more sausages, just add a little more water and small soup noodles. Except our soup noodles had been invaded by some unwanted guests and got thrown out right after I added the new sausages and the water. I tried to add rice, but realized, again, after adding it, there was not enough for all of us. So I added rice and green peas. It took ages to cook instead of the quick reheating I had originally envisioned but it was delicious. I think I need to experiment with rice and soups some more. But that requires buying a new bag of rice, right ?