Recipe : Morteau sausage and cabbage soup

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Metric US

Peel the potatoes and then cut them into cubes.
Peel the carrot and cut it into slices.
Slice the cabbage into strips.
In a casserole pour 2 liters of water with a cube of vegetable broth. Add the vegetables, the bay leaves and the Morteau sauce (whole to preserve the aromas). Season with salt and pepper and simmer for 40 minutes over medium-low heat.
Serve hot, with a little mustard for the sausage.