Ragout Breton (Breton Ragout) is a traditional French recipe (from Brittany) for a classic stew of pork sausages with potatoes, carrots and cabbage with onions and bacon. The full recipe is presented here and I hope you enjoy this classic French version of: Breton Ragout(Ragout Breton).
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Ingredients:
6 small pork sausages
200g of bacon, chopped
900g (about) potatoes, peeled and cut into medium-sized pieces
300g (about) carrots, peeled and cut into thick slices
1 Savoy cabbage
1 onion, peeled and sliced thinly
2 Garlic cloves, finely chopped
50–70ml water (enough to just cover the ingredients)
1 beef bouillon cube (or stock pot)
Olive oil
Salt and freshly-ground black pepper, to taste
Method:
Begin by blanching the cabbage. Thoroughly wash the whole Savoy cabbage under cold, running, water. Cut into quarters and trim away the hard core from the centre.
Set the cabbage in a pressure cooker with about 400ml water. Cook on full pressure for 15 minutes to blanch. This will help make it tender and will remove some of the bitterness. Allow the pressure to release naturally.
As you're waiting for the cabbage to blanch, prepare the other vegetables.
Once the pressure has released from the pressure cooker open the lid and carefully pour away the cooking liquid. Take out the cabbage and cut into smaller pieces if needed.
Add a little oil to a frying pan over medium heat. Once hot add the bacon and onion, and fry for about 3 minutes until the onion are translucent and the bacon has rendered its fat and is beginning to colour.
At this point add the sausages, frying them and turning them occasionally until they are nicely coloured all over.
Transfer the contents of the pan to a stockpot then add in the potatoes, carrots and blanched cabbage. Mix all the ingredients together then season to taste with salt and freshly-ground black pepper. Add the chopped garlic and bouillon cube then stir once more to distribute the seasoning.
Add in the water, using enough so that the ingredients are just barely covered. Bring everything to a boil, reduce to a simmer then cover the pan with its lid. Continue simmering for 30 minutes, or until the vegetables are tender.
Adjust the seasoning to taste with black pepper, spoon the ragout into bowls and serve immediately accompanied by crusty bread. If desired you can sprinkle with a garnish of fresh, chopped, flat-leaf parsley.
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