1. If the breast is salty or salted, soak it the day before and store in the fridge.
2. Bring about 6 liters of water to a boil in a Dutch oven.
3. Add the onions (stuffed with some cloves), carrots, leeks, celery stalks (cut into pieces), turnips into 4, pork belly. Add the bouquet, peppercorns and salt.
4. Cook slowly (small broths) for half an hour.
5. Then add the cabbage cut in big quarter. Continue cooking 1 hour 1/4.
6. Add the potatoes and sausages.
7. Let cook another half an hour. Remove the meat from the broth, cut it and present it on a serving dish accompanied by the vegetables.