The classic and very filling (!) winter-warming dish of the Ariège, azinat, requires a Savoy cabbage, potatoes, carrots, onions, liver sausage, couenne, some jambon blanc, and duck confits. Cook it for two hours, pour over stale bread, add breadcrumbs, cheese and a rouzoule, then bake until bubbly.
There are variations that replace the cabbage with chard or mangetouts.
Image by auberge des myrtilles