A more authentic garbure from Around My French Table: More Than 300 Recipes from My Home to Yours (page 88) by Dorie Greenspan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • twoyolks on December 11, 2016

    I made this with duck confit and some pork belly (omitting the garlic sausage). I found that the vegetal flavor dominated in the broth. The cabbage completely disintegrated into the broth. I added a little bit of red wine vinegar at the end which helped to round out the flavor in the broth.

  • DKennedy on March 10, 2014

    Made this tonight up to the point of adding the sausage. I really love the way it tastes before adding the sausage, so I will batch test the addition before adding it the rest of the pot. Used boar stew meat for the pork and 2 chicken legs (leftovers) in place of the duck legs.

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