Cabbage and Dumpling Soup from The Cooking of South West France by Paula Wolfert

Ingredients

• 1 tablespoon rendered goose or duck fat
• 1½ pounds meaty salt pork
• Grainy mustard and cornichons
• The Mique (at right)
• 5 carrots, trimmed, peeled, and left whole
• 4 medium turnips, peeled and left whole
• Herb bouquet: 6 sprigs parsley, 2 sprigs fresh thyme, and 1 small imported bay leaf, tied together with string
• 2 pounds meaty spareribs
• 1 small veal knuckle
• 1 onion, halved, 1 half stuck with a clove
• 1 garlic clove, halved
• 1 pound savoy or green cabbage, halved and cored
• 3 leeks (whites and pale green parts), rinsed well and tied in a bundle