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meaty cabbage stew


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.


Soups, stews and casseroles

Text © Dana Facaros

Image by auberge des myrtilles