Spring Cabbage Pot-au-Feu

Directions

1. 1
   Cut the carrot in half lengthwise, then cut into quarters lengthwise.
2. 2
   Chop the onion and cabbage into quarters lengthwise.
3. 3
   Peel the potato but do not cut.
4. 4
   Chop the celery into about 5 cm pieces.
5. 5
   Put the celery, carrot, onion, potato, and the ingredients into a pot.
6. 6
   When it boils, cover with a lid and simmer over middle heat.
7. 7
   When the potato is cooked thoroughly (usually takes about 20 minutes), add the cabbage and sausages and continue cooking.
8. 8
   Add hot water if there's not enough.
9. 9
   When it's boiling, remove the sausages and continue cooking until the cabbage is wilted.
10. 10
    Add the sausages and warm right before serving.
11. 11
    The soup stock granules I used were stick-typed.
12. 12
    I used less than is listed.
13. 13
    Taste first, and scatter some black pepper if you wish.
14. 14
    You could also serve in a pot, and eat your favorites directly from it.
15. 15
    I added celery for the aroma.
16. 16
    I usually make a lot to arrange it the next day.