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Meat, Northern, Eastern and Western France

Potée champenoise (Champagne style pork and cabbage stew)

Potée champenoise is a French slow simmered stew for 4 people that combines ham hock, smoked bacon and sausages with cabbage, carrots, white beans and potatoes. It takes about 2 hours and 20 minutes, rates as easy, and costs around €3.40 per person. The key to success is desalting the meats first and keeping the broth at a gentle simmer rather than a rolling boil.

A homestyle potée champenoise, ham hock, bacon and smoked sausages, with cabbage, carrots, beans and potatoes.

Potée champenoise (Champagne style pork and cabbage stew)
Total time
2 h 20
Difficulty
Easy
Cost per person
€3.40
Calories per person
710 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Potée champenoise rewards patience more than skill. The ham hock and bacon slowly release their flavor into the broth, the cabbage and carrots soften without falling apart, and the smoked sausages add a little sharpness that wakes everything up. The result is a generous, melt in your mouth dish, and the broth itself is worth saving to dip bread into.

It's the kind of dish that's perfect for a winter Sunday, when the pot can simmer away while you get on with other things. At Mon Chou we love it for family meals, kids usually go straight for the potatoes and sausages, while the adults enjoy the ham hock with a dab of mustard. It's also easy to double if you're having people over.

The ingredients

4 people

Butcher

  • Ham hock (demi-sel) 1
  • Smoked bacon 200 g
  • Smoked sausages 3

Fruits and vegetables

  • White cabbage 0.5
  • Carrots 4
  • Potatoes 800 g
  • Onion 1

Pantry

  • White beansoften in the pantry 1 can
  • Clovesoften in the pantry 2
  • Bay leavesoften in the pantry 2
  • Mustardoften in the pantry 2 tbsp
  • Pepperoften in the pantry 1 pinch

Allergens Mustard

The step by step recipe

  1. Desalt the ham hock and bacon in cold water, then cover them with fresh water in the pot.

    Fifteen minutes in cold water is enough to remove the excess salt.

  2. Bring to a boil, skim the surface, add the onion studded with cloves and the bay leaves, then let it cook. 1 h 15

    Let it simmer gently, the broth should stay clear.

  3. Add the cabbage and carrots, then the potatoes and sausages. 35 min

    Prick the sausages with a fork.

  4. Rinse the white beans and add them for the last ten minutes. 10 min

    They only need to warm through so they don't fall apart.

  5. Serve the meats and vegetables with a little broth and some mustard.

    A good country bread on the side is perfect.

Our tips to get it right

  • Keep the ham hock and bacon fully submerged in the broth while cooking, otherwise any exposed parts dry out.
  • Taste the broth before adding any salt, the cured and smoked meats already bring plenty on their own.
  • Cut the potatoes into even sized pieces so they all finish cooking at the same time without falling apart.

The variations

  • Swap the smoked sausages for Toulouse sausages for a milder, less smoky version.
  • For a vegetarian version, skip the meats and use a well seasoned vegetable broth with smoked paprika to keep that signature smoky note.
  • For a quicker version, use an already cooked ham hock and cut the simmering time down to about an hour.

What to serve it with

  • Crusty bread for dipping
  • Whole grain mustard on the side
  • Pickles for a tangy contrast

Storage

Potée keeps for 3 days in the fridge in a sealed container, ideally with the meats and vegetables kept separate from the broth. It freezes well for up to 2 months. Reheat gently on the stovetop with a splash of broth so the potatoes don't dry out.

Questions about this dish

Do you really need to desalt the ham hock first?

Yes, fifteen minutes in cold water is enough to remove the excess salt from the cured ham hock. Skipping this step risks an overly salty broth once the bacon and sausages are added.

Can you use dried beans instead of canned white beans?

Yes, but you'll need to soak them overnight and cook them separately before adding them, since raw dried beans need much longer than ten minutes. Canned beans are still the easiest option for a weeknight.

Can you make this stew ahead of time?

Yes, it actually tastes even better reheated the next day once the flavors have had time to meld. Make it the day before and reheat gently on the stovetop before serving.

Do kids usually like this dish?

Yes, especially the soft potatoes and sausages, which tend to be their favorite parts. You can serve them a plate without the cabbage if needed, and save the mustard for the adults.

How long does it take to make a potée champenoise?

Count 2 h 20 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a potée champenoise?

About 710 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a potée champenoise cost?

About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mustard. Always check the labels of the products you buy.

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