Step by step recipe:

1. 10 min.
   Prepare 800 g green cabbage and shred or cut into pieces.
   
   Set aside.
2. 10 min.
   Peel and rinse 1 kg potatoes and 800 g carrot.
3. 2 min.
   Cut the potatoes and carrots into chunks.
4. 5 min.
   Prepare and slice 100 g onion.
5. 3 min.
   Use a large casserole or stew pot that can go on the hob and in the oven.
   
   Heat 4 tablespoons oil on high heat and, when hot, add the sliced onion, salt and pepper, and cook while stirring for 2 or 3 minutes

   without colouring.

6. 3 min.
   Add all the vegetables, salt and pepper lightly again and mix well.
7. 3 min.
   Add 1 Morteau sausage after pricking it with a fork or the point of a knife to allow the flavour to seep into the vegetables. Lastly, add 750 ml dry white wine.
8. 2 hours
   Put the lid on the casserole and cook in the oven at 360°F (180°C) for about 2 hours.
9. 
   I advise removing the lid for the last quarter of an hour in the oven to give the flavours a chance to intensify.
   
   Slice up the sausage into thick chunks and pop these back into the casserole. Take the pot to the table and let everyone serve themselves.