Preparation time: 20 minutes
Cooking time: 2 1/2 hours

1. Cut the cabbage into 1 cm wide strips and wash well in acidulated water. Peel 2 carrots and cut into 1.5 cm (1/2”) thick rounds.
2. Clean the white parts of the leeks and cut into 3 cm (1 1/4”) lengths.
3. Bring a large amount of water to a boil in a large pot or Dutch oven.
4. Add the cabbage, leeks and lamb; bring to a boil; skim off any scum from the surface, add 1 tsp. coarse salt; cover, reduce the heat to a simmer and cook for 1 1/2 hours.
5. Peel 200 g (7 oz.) potatoes, cut into 2 cm (3/4”) pieces and wash well. Peel 200 g turnip and cut into 1 cm (3/8”) dice.
6. After the lamb and vegetables have cooked for 1 1/2 hours, add the potato, turnip and cardamom to the pot and simmer for another hour. The potée can be made several hours in advance.
7. Once the potée is cooked, preheat the oven on the broil setting.
8. Remove the meat and vegetables from the pot, place them in a gratin dish and add a good ladleful of broth.
9. Form the fresh goat cheese into quenelles (little football shapes) using two soup spoons. Divide the quenelles over the potée, place the dish under the broiler and cook for 3-4 minutes. If the potée was made ahead of time, increase the cooking time to 5-6 minutes. Sprinkle everything with a few pinches of fleur de sel and cracked black pepper.

Pinot Noir or Cabernet, preferably from Poitou.