Its basic ingredients are cabbage, knuckle of ham, bacon, sausages, potatoes, turnips and onions ... The Champagne pork hotpot is a single-handedly full meal.

Ingredients

1 1/2 lb. Lean salt pork, rind removed, blanched for 10 minutes and drained
1 1/2 lb. salt-cured ham, blanched for 3 minutes and drained
1 pork poaching sausage, pierced on all sides with a fork
2 cups dried white beans (about 3/4 lb. [1/3 kg.]), soaked in cold water overnight and drained
Salt and freshly ground pepper
3 medium-sized carrots
1 small rutabaga
3 medium-sized turnips
2 small green cabbages, cored and blanched
1 stewing chicken, trussed
6 to 8 large potatoes
Slices of old bread

Directions

Put the soaked beans into a large saucepan and cover them generously with cold water.
Bring to a boil over medium heat and boil for 10 minutes.
Then skim and put in the salt pork, the ham and the root vegetables.
Reduce the heat, cover and cook for 30 minutes.
Add the cabbage and the chicken and cook for about one hour and 10 minutes.
Add the potatoes and the sausage, and cook for 30 minutes longer or until everything is done.
To serve, taste the broth for seasoning and ladle it over slices of stale bread in a warmed soup tureen.
Slice the meats and serve them in a heated dish, with the vegetables arranged around them.