Garbure is a hearty stew from southwestern France made with cabbage and other vegetables, meats, sausage and preserved duck or goose. The more it's reheated, the better it is!

1. Dice the vegetables. In a large pot, sweat the carrots, onions, turnips and leeks in goose fat. Add 2 liters of lightly salted water.
2. Add the ham and bouquet garni. Cook gently for 1 hour.
3. Add the potatoes and cabbage. Boil for 30 minutes. Remove the bouquet garni and ham. 
4. Adjust the seasoning and add the cooked white beans (from Tarbe if possible), following the basic cooking method. Add the chopped garlic and bacon. Cook for a few minutes longer.