I found this recipe on the Internet I simply made a copy paste I admit it. If you have suggestions I'm interested ...
1 pallet of pork half-salt
1 ham half-salt
6 sausages of Auvergne
1 bouquet garni
> 2 tablespoons mustard (optional)
Soak the pork and ham palette in cold water for at least 2 hours. After this "desalting" period, place the meat in the casserole and cover with cold water. Cook for 1h30 over medium heat.
Detail and wash the cabbage leaves, then blanch for a few minutes in boiling water. Using a skimmer, remove your leaves from the pot of boiling water and immerse them directly in a bowl of ice water.
Peel your carrots. Peel the onion and prick it cloves.
Once the 1:30 past cooking time, add the cabbage leaves, carrots, pitted onion and bouquet garni. Cook another 30 minutes over medium heat. Peel the potatoes and add them whole with the sausages in the casserole. Prolong the cooking for another 45 minutes.
At the end of cooking, add the mustard and season the seasoning with salt and pepper. Mix and serve very hot with mustard!