If you love dishes like Cassoulet but want something easier, this is your recipe!

What is “Petit Salé”?

“Petit Salé aux Lentilles” is a traditional, rustic French stew of salt pork, smoked sausage and tender lentils. It is a classic of French country cooking, especially in colder months.

Now, in French, Petit Salé literally means “lightly salted.” It refers to the salt-cured pork used in this recipe. Historically, before refrigeration, pork was preserved in salt. That salted pork would then be slowly simmered with lentils – a cheap, filling staple across rural France.

Today, Petit Salé aux Lentilles remains a cherished French classic, a staple in many French households. The salt pork is slowly stewed for hours alongside smoked sausage, aromatic herbs, and tender carrots, resulting in rich, melt-in-your-mouth flavors. The hearty stew is served with French lentils, whose earthy taste perfectly complements the savory meats.

It is often compared to Cassoulet but is much simpler to make:

• No beans to soak overnight – this recipe is made with simple lentils.
• No duck confit – this recipe is made with readily available salt pork and sausage.
• No multi-day preparation – making Cassoulet is traditionally a 3-day process, while this recipe requires 3 hours.

Why you will love this dish

This French pork and lentil stew checks so many boxes:

• Budget-friendly
• High-protein
• Naturally gluten-free
• Cozy and hearty
• Perfect for meal prep

It’s the kind of recipe that tastes even better the next day, which makes it ideal for busy households. I love to prepare it on a Sunday, where I can take my time, and I have several lunches and dinners ready for the week!

Ingredients You’ll Need for this Pork and Lentil Stew

Here’s everything you’ll need to make a classic Petit Salé Aux Lentilles recipe. For North American cooks, I’ve included recommended ingredient substitutions.

• Salt pork: Look for a large, whole piece. In France, “Petit Salé” refers to lightly salted pork belly, shank, or hock. I recommend salt pork belly because it’s easier to slice beautifully for presentation, though a shank or hock will also work.
• Smoked sausage: Traditional French recipes use Saucisse de Morteau or Saucisse de Montbéliard, both flavorful smoked sausages from eastern France. In the U.S., good substitutes include Polish kielbasa, Andouille or smoked bratwurst. Avoid overly sweet or intensely smoked sausages: you want savory depth, not barbecue flavors.
• Green lentils: For the best results, use French green lentils (Du Puy lentils). They hold their shape, don’t turn mushy, and have a subtle peppery note. Regular green lentils are fine too, but avoid red lentils, which break down too much during cooking.
• Vegetables: Onion, garlic, and carrots are simmered with the pork and sausage. They become tender and absorb the rich flavors of the stew. For extra aroma, poke the cloves (spice) into the onion before adding it to the pot.
• Aromatics: Cloves, peppercorns, mustard seeds, bay leaves, and thyme flavor the cooking stock.

How to make this French Pork and Lentil Stew (Petit Salé aux Lentilles)?

This hearty French stew is easy to make but does require several hours and steps. No difficult techniques required here, but you should be available to pop in and out of your kitchen every hour or so, for over 3 hours of cooking. I recommend making this recipe during a slow day at home.

1. Optional : Soak the lentils in water for 1 hour (this helps make them more digest). Rinse through a strainer.
2. Desalt the pork by soaking it in cold water for 4 hours, changing the water halfway.
3. Prep veggies. Peel garlic cloves and cut them in half, peel onion and poke with 4 cloves (spice), peel carrots and slices in large coins. 
   
4. Simmer the pork in fresh water for 1 hour, then add garlic, onion studded with cloves, carrots, peppercorns, mustard seeds, bay leaves, and thyme; cook another hour.
5. Add smoked sausage and simmer 30 minutes more.
6. Meanwhile, cook lentils in chicken stock until tender.
7. Remove the vegetables from the pot and stir them into the lentils. Slice the pork and sausage, arrange on top of the lentils and vegetables, and serve warm.

Make-Ahead and Storage

This dish is ideal for meal prep as it is even better the next day. Once it’s completely cool, store it in an airtight container and refrigerate for up to 4 days. It freezes beautifully for up to 3 months. You can reheat it gently over the stove stop: a splash of water can help “break apart” the lentil clumps.

Frequently Asked Questions

Where can I find Puy lentils (French Green Lentils) in the US? 

In the U.S., Puy lentils (lentilles du Puy) are usually sold under a few different names. The easiest way to find them is to look for “French green lentils” or “Lentils du Puy.” The real ones come from the Le Puy region of France and sometimes carry an AOP/PDO label. You can find them at Whole Foods, Trader Joe’s (sometimes pre-cooked vacuum packs), World Market, some specialty or European import stores and some natural food co-ops. You can also find some online: ie. Amazon, Walmart. 

Can I cook everything in one pot?

Traditionally, the pork and lentils are cooked separately to control their textures. However, you can cook the lentils directly in the pork broth during the final hour if you prefer a more rustic one-pot stew.

Can I make this recipe in a slow cooker?

Yes. After desalting the pork, place all ingredients except the lentils in the slow cooker and cook on low for 6–7 hours. Cook the lentils separately and stir them in during the last 20–30 minutes.

Can I use canned lentils?

Yes, although the texture will be softer.

What wine pairs well with Petit Salé aux Lentilles?

This hearty dish pairs beautifully with medium-bodied French reds such as wines from Beaujolais or Côtes du Rhône. A rustic country red complements the smoky pork and earthy lentils.

What to serve with Petit Salé aux Lentilles? 

In France, Petit Salé is often served simply with Dijon mustard or Grainy mustard on the side, crusty bread and a simple green salad.

I hope you’ll enjoy this French Pork and Lentil Stew as much as I do! If you have any questions, please leave a comment. 

More Rustic French stews to try

• Classic French Beef Bourguignon 
• French Beef Daube (Provençal Stew)
• Flemish Beef & Beer Stew (Carbonnade Flamande)
• Garbure (Smocked Ham Hock Bean Cabbage Soup)
• Sausage Rougail (Creole Sausage Stew)
• Classic French Hunter’s Chicken Stew (Chicken Chasseur)
• French Lemon Chicken Thighs in White Wine Sauce

French Pork and Lentil Stew (Petit Salé aux Lentilles)

Print Recipe

Serves: 4-6 Prep Time: 15 Minutes Cooking Time: 3 Hours 3 Hours

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

2 lb (900g) salt pork (ie. belly, hock)
1 smoked sausage (ie. Kielbasa, smoked bratwurst)
2 cups (400g) dry green lentils
5 cups (≈1.25 qt/1.2L) chicken stock (ideally, low sodium)
4 garlic cloves
1 large yellow onion
4 cloves
4 medium carrots
1 tsp black peppercorns
1 tsp mustard seeds
3 bay leaves
4 sprigs thyme

Instructions

1. Desalt the pork (4 hours ahead). Place the salt pork in a large bowl and cover it with cold water. Let it soak for 2 hours, then drain and refill with fresh water. Soak for another 2 hours, then drain again.
2. Cook the pork. Transfer the pork to a large pot and add cold water to cover by about an inch. Bring to a boil, then reduce the heat and simmer gently for 1 hour.
3.  Prepare the aromatics. Peel the garlic cloves and cut in half. Peel the onion, leaving it whole, and stud it with 4 cloves (spice). Peel the carrots and slice into 1/3” coins.
4. Add the garlic, onion, carrots, black peppercorns, mustard seeds, bay leaves, and thyme to the pot with the pork. Simmer for another hour.
5. Add the smoked sausage (whole) to the pot and simmer for 30 more minutes.
6. Cook the lentils. (Optional: soaking lentils for 1 hour can make them easier to digest.) Rinse lentils under cold water, whether soaked or not. In a medium pot, combine lentils with chicken stock, bring to a boil, and cook 20–30 minutes, or until just tender. Drain and transfer to a serving dish.
7. Assemble the dish. Use a slotted spoon to remove the carrots, garlic, and onion from the pot, then gently stir them into the lentils. Taste and adjust seasoning if needed (salt). Slice the onion into large wedges if you like. Remove the pork and sausage from the pot, transfer onto a cutting board and cut into generous slices. Arrange the meat on top of the lentils and vegetables. Serve warm.

The post French Pork and Lentil Stew (Petit Salé aux Lentilles) appeared first on Pardon Your French.

No rice, nor tomato sauce in the French recipe: these cabbage rolls are lighter, but just as hearty and warming to help elevate your weeknight dinners.

Savoy cabbage is incredibly popular in Brittany and readily available all Winter, so this recipe is a regular in my kitchen! I love the combination of the sweet cabbage leaves with the savory filling, braised together in a flavourful broth.

This is a particularly satisfying recipe to make if you, like me, enjoying assembling recipes with your hands. There’s something so satisfying about the process—carefully wrapping the tender cabbage leaves around the savory filling…

The preparation takes a bit of time, but it is so worth the effort!

Here is a complete run-down of my beloved “Choux Farcis” recipe. I hope this recipe becomes one of your family favorites too!

What are French-style Stuffed Cabbage Rolls?

Known as Choux Farcis, French-style stuffed cabbage rolls are a beloved comfort food, rooted in France’s peasant cooking that made do with affordable, readily available ingredients.  

Choux Farcis can be made in two distinct ways. The first, and most common, is as individual rolls of tender cabbage leaves wrapped around a savory stuffing—a practical and elegant presentation. The second, a true showstopper, involves reassembling a whole cabbage with layers of stuffing nestled between its leaves. While both are delightful, today’s recipe is for the simpler, individual rolls—a joy to prepare and serve, especially for a weekday meal.

Traditionally, French Choux Farcis are made with Savoy Cabbage, which I adore! It has crinkly, soft yet sturdy leaves which are perfect for wrapping the stuffing without tearing. For cabbage rolls, I definitely find it much easier to work with Savoy than white cabbage.

The stuffing of a classic Choux Farci is made from ground sausage, an egg to bind, lardons (bacon strips), milk-soaked bread pieces and seasonings like nutmeg and dried sage.

Unlike their Polish or Ukrainian cousins, French cabbage rolls skip the rice and tomato sauce, making them lighter yet equally as satisfying. Instead, they’re gently braised in a light, flavorful chicken broth, which enhances the natural sweetness of the cabbage and the richness of the filling.

Ingredients you’ll need for these French-style Stuffed Cabbage Rolls (Choux Farcis)

1. Savoy Cabbage. You need 6 large Savoy cabbage leaves for this recipe. I like to buy a large cabbage, discard of the 2 or 3 outermost leaves, and then carefully remove 6 large leaves, by cutting them at the root with a knife.
2. Ground pork. This is the heart of the filling, bringing a rich, juicy flavor. Choose lean, unseasoned ground pork. About 1lb (450g) is enough for 6 rolls.
3. Bacon or “lardons”. In France, home-cooks commonly use lardons: pieces of thick, smoked bacon sliced into matchsticks. As a substitute, cut bacon strips into ¼” (0.65cm) thick sticks. They yield such a great flavor to the filling!
4. Stale bread and milk. Soak stale bread in milk for about 30 minutes until it becomes completely mushy. This bread mixture helps create a super tender filling. You can use any stale bread you have on hand, but make you sure you cut the crust off.
5. Vegetables. Garlic, onion and carrot are diced in tiny cubes and quickly stir-fried to be mixed within the filling. They add a nice flavor and sweetness to the savory filling.
6. Egg. One egg mixed into the filling acts as a binder to keep the filling and rolls together.
7. Seasonings. A mix of warm grated nutmeg and dried sage yield a unique taste to the filling.
8. Stock. The cabbage rolls are baked in the oven in a “bath” of stock. You can opt for chicken or vegetable stock, ideally low sodium. I don’t recommend beef stock as the taste overwhelms the cabbage rolls.

Step-by-Step Instructions for Choux Farcis (French Cabbage Rolls)

• Prep Cabbage Leaves: Boil cabbage leaves in a large pot for 10 minutes. Drain and cool.
• Soak Bread: Soak bread in milk for 30 minutes.
• Cook Bacon: Sauté bacon until crisp. Set aside, keeping some of the grease in the pan.
• Cook Veggies: In the same pan, cook olive oil, garlic, onion, and carrot for 4-5 minutes. Cool.
• Mix Filling: Combine the pork, soaked bread, bacon, cooked veggies, sage, nutmeg, salt, and pepper.
• Assemble Rolls: Trim the thick ribs from cabbage leaves. Place filling in each leaf, roll like a burrito, and place seam-side down in an oiled baking dish.
• Bake: Pour in the stock, cover with foil and bake at 350°F (180°C) for 1 hour. Cool 10 minutes before serving.

Frequently Asked Questions

What is the best way to soften cabbage for cabbage rolls?

Cabbage leaves can be quite sturdy and need to be softened before rolling. To do so, I boil the leaves for 10 minutes in water. They need to get just soft enough to roll easily, but still sturdy enough to hold their shape, and the filling inside. 

I also like to cut out some of the thick ribs at the stem-end of each cabbage leaf so they are easier to roll. 

What do you serve with cabbage rolls?

In France, Choux Farcis is a hearty dish, often served as part of a family-style meal. You can pair it with steamed rice, mashed potatoes, noodles, creamy polenta, and of course crusty bread on the side to mop up the delicious broth. 

How long do cabbage rolls last in the fridge?

After making and enjoying these Choux Farcis – if you have any leftovers – you can store them in the refrigerator. Store them in an airtight container in the fridge for up to 3 days. Reheat the stuffed tomatoes in a microwave or in the oven for about 5-10 minutes at 350°F (180°C). 

Can you freeze cabbage rolls?

I don’t recommend freezing this recipe as this will alter the texture too much.

Audrey’s cooking tips

• I like to keep it traditional and make the filling with ground pork. But you can certainly substitute for ground beef, chicken or even lamb.
• Feel free to be flexible with the herbs! I love sage in this recipe, but thyme or fresh parsley work perfectly here too.
• This recipe is best for a 11.5” x 8.5” (29cm x 22cm) baking dish
• This recipe is easily scalable: double the quantities of all ingredients for 12 rolls.

I hope you’ll enjoy this French Stuffed Cabbage Rolls (Choux Farcis) recipe as much as I do! If you have any questions, please leave a comment.

More French dinner recipes to try

• French Beef Daube (Traditional Provençal Stew)
• Classic Beef Bourguignon
• Lamb Navarin stew (Navarin d’Agneau)
• Classic French Coq Au Vin Rouge
• French Chicken Marengo 
• Flemish Beef & Beer Stew (Carbonnade Flamande) 
• Classic French Onion Soup
• Chicken Fricassée with shallotw and bacon
• Braised Pork Loin with Prunes
• Classic French Cottage Pie (Hachis Parmentier)

French Stuffed Cabbage Rolls (Choux Farcis)

Print Recipe

Serves: 2-3 people Prep Time: 30 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

6 large Savoy Cabbage leaves
100g stale bread, crusts cut away, torn into small pieces
1/3 cup (75ml) milk, 2% or whole
3 ounces bacon (3 strips/about 100g), sliced into ¼” (0.65cm) thick matchsticks
1 tbsp (15ml) extra virgin olive oil
1 large onion, peeled and diced
2 garlic cloves, peeled and minced
1 carrot, peeled and diced
1 lb (450g) ground pork
1 large egg, at room temperature
2 tsp dry sage (or 1 sprig of sage, chopped)
¼ tsp grated nutmeg
¼ tsp salt
¼ tsp freshly ground black pepper
1 cup (225ml) chicken stock, low sodium

Instructions

1. Bring a large pot of water to a boil (large enough to contain the cabbage leaves). When the water boils, adds the cabbage leaves. Press slightly on them with a spatula so they are completely submerged with water. Cover and Boil for 5-10 minutes, depending on the thickness of your leaves. Turn off the stovetop and transfer the leaves to a colander to drain and cool.
2. In a bowl, pour the milk over the bread and set aside to soak for 30 minutes.
3. In a large frying pan, over medium heat, cook the bacon matchsticks for 3-4 minutes until fully cooked and slightly crisp. Set aside. Do not clean the pan.
4. In the same pan, add the olive oil, garlic, onion and carrot. Cook for 4-5 minutes until fragrant and the onion is translucent. Set aside in a bowl to cool.
5. In a large bowl, mix together the ground pork, egg, bread and milk, cooked bacon sticks, garlic, onion, carrot, sage, nutmeg, salt and pepper. Do not overmix, stop when it is just combined.
6. Brush a large baking dish (mine is 11.5” x 8.5” / 29cm x 22cm) with 1 tablespoon (15ml) of olive oil.
   Pre-heat your oven to 350°F (180°C) with a rack in the middle.
7. With a sharp paring knife, cut out some of the thick rib at the stem-end of each cabbage leaf, so they will roll up easier. Lay a cabbage leaf on a clean work surface in front of you. Add about 1/3 cup of the ground sausage mixture in the center of the leaf and roll it up like a burrito, tucking in the ends. Lay the roll in the prepared baking dish, seam-side down. Repeat until all cabbage leaves have been stuffed, rolled, and placed in the baking dish.
8. Pour the stock in the dish, over the rolls. Cover with foil and bake for 1 hour.
9. Transfer onto a cooling rack, remove foil and let cool for 10 minutes minimum before serving. For serving, place individual rolls onto plate and ladle some broth over top.

The post French Stuffed Cabbage Rolls (Choux Farcis) appeared first on Pardon Your French.

What is a Sausage Rougail (Rougail Saucisse) exactly? 

Sausage Rougail is a specialty hailing from the French island of La Reunion as well as Mauritius and Madagascar, in the Indian Ocean. This traditional stew consists of creole pork sausages (often smoked, sometimes fresh), cut in pieces and cooked with minced onions, diced fresh tomatoes, ginger and hot peppers.

This is a widely popular dish in the islands, as it’s affordable, very tasty and simple to make. 

Not a specific recipe, “rougail” is used to name creole stews – with sausage rougail being its most popular version of it. Rougails can also be made with cod instead of sausages, or with other vegetables or fruits replacing the tomatoes and onions – such as eggplants, mangos or apples. When made with fruits, rougails are often served cold as a side dish. 

Rougail Saucisse is well beloved in metropolitan France as well. When walking around farmers’ markets, you’ll often find a stall or two offering homemade “Rougail Saucisses” for people to buy and take home.  

There exist countless recipes for Sausage Rougail, but the staple ingredients almost always remain sausages, onions, ginger, tomatoes and aromatics. My recipe keeps it very simple and classic with the use of thyme, bay leaf and chili pepper. 

How to serve a Sausage Rougail? 

A Sausage Rougail is traditionally served with white rice or simple boiled potatoes. You can also serve it with lentils or red beans. 

How to store Sausage Rougail?

Any leftovers? You can keep it in the fridge for up to 3-4 days. 

• In the refrigerator: let the the dish cool completely and store it in an airtight container in the fridge for up to 3-4 days. Reheat your portions on the stovetop on low heat.
• In the freezer: store it in a (freezer-friendly) airtight container and place it in the freezer for up to 3 months. To reheat, let the container thaw in the fridge before heating it through on the stovetop or in the microwave. 

My cooking notes: 

• Because smoked pork sausages tend to already contain a salty kick, I prefer not to salt this dish. Of course, you can taste and adjust the seasoning with salt before serving if you feel it is needed. 
• I think half a bird’s eye chili is enough to spice the dish. You can of course use a whole one if you like heat, and omit it completely if you don’t want any spice. 

I hope you enjoy this Sausage Rougail (Creole Sausage Stew) recipe as much as I do! If you have any questions, please leave a comment. 

More recipes you may like: 

• Classic French Beef Bourguignon
• Cod Provençal with tomatoes, capers and olives
• Chicken and Mushroom Pie (Tourte)
• Classic French Coq Au Vin Rouge
• French Tarragon Chicken 
• Simple Chicken Marengo with Mushrooms 
• Chicken Chasseur (Classic French Hunter’s Chicken)
• Chicken Breasts in Creamy Mushroom Sauce

Sausage Rougail (Creole Sausage Stew)

Print Recipe

Serves: 4 Prep Time: 10 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 4 voted )

Ingredients

4 large smoked pork sausages
1 tbsp (15 ml) extra virgin olive oil
2 large onions, peeled and diced
6 garlic cloves, peeled and minced
1.5 inch fresh ginger, peeled and grated
½ bird’s eye chili, seeded and minced
4 large ripe tomatoes
4-5 sprigs thyme, stemmed
1 bay leaf
½ tsp freshly ground black pepper
salt (to taste)

Instructions

Step 1 – Bring a medium pot filled with water to a simmer. Take the sausages out of the fridge and poke them each four times with a fork, all over. Drop the sausages into the pot and simmer for 10 minutes. Take the sausages out and reserve on a plate. When cool enough to handle, dice them into ½ to ¾-inch thick pieces.

 Step 2 – Heat up the olive oil in a large frying pan (or skillet) over medium-high heat. Add the diced onions, minced garlic, grated ginger and minced chili. Cook for 5 minutes, stirring occasionally until fragrant. Add the sausage pieces and cook for 5 minutes, stirring occasionally. 

Step 3 – Add the diced tomatoes, thyme, bay leaf and black pepper. Turn the heat to medium-low, cover with a lid and cook for 20 minutes.

Step 4 – After the 20 minutes, stir and crush the tomatoes with the back of a spoon to get a chunky sauce consistency. Taste and adjust seasoning if needed with salt. Serve with steamed rice, potatoes, lentils or red beans. 

The post Sausage Rougail (Creole Sausage Stew) appeared first on Pardon Your French.