Potée à l' Auvergnate refers to French dish which is a cross between soup and stew made of salt pork and cabbage with sausage, carrots, turnips, leeks, potatoes, onions, lentils and meats, garnished with diced pig's head and served with thin slices of rye bread. Potée à l' Auvergnate is cooked in the style of Auvergne Potée à l' Auvergnate pronounced "poh-tay ah loh-vehr-nyaht" Potée à l' Auvergnate is also known as Soupe aux choux

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