1. Peel and wash the vegetables.
2. Blanch the cabbage in boiling salted water for 5 minutes. Drain and reserve.
3. Boil water in a large pan. When it comes to a boil, bring it to a shudder. Dip the bouquet garni, put black peppercorns. Salt with salt. Add the smoked belly cut into slices about 1cm thick.
4. Cook this broth over low heat for 15 minutes while foaming occasionally.
5. Remove the bouquet garni with a skimmer.
6. Add turnip, celery, onion (previously cut in 2 and piqued with 2 cloves per half onion), carrots cut into sections of about 5 cm, leeks and cabbage.
7. Cook on low heat for 45 minutes. Then add the potatoes and sausages previously pricked. Leave to cook for 30 minutes over low heat.
8. Drain the vegetables and put them in a serving dish. Place the breast and sausages cut into pieces on top of the dish.
9. Serve immediately.