LaVarenne » COOKING WITH GRANDMA CHRONICLES PART 86

Ingredients

• 3 lb/1.35 kg guinea hen
• Medium head white cabbage (about 3 lb/1.35 kg)
• 1½ tablespoons vegetable oil
• 8 small or 4 medium sausages (about ½ lb/225 g)
• 8 thickly cut bacon slices (about 6 oz/170 g)
• Salt and pepper
• 6-8 small carrots or 2 large carrots, quartered
• 2 cups/500 ml chicken stock
• 1 cup/250 ml white wine
• 1 onion, studded with a clove
• Bouquet garni
• 2 tablespoons chopped parsley