🥘 Papet vaudois
Papet vaudois is a hearty dish from the Swiss canton of Vaud: leeks and potatoes stewed slowly until soft, finished with a little cream and topped with a smoky cabbage sausage (saucisse aux choux). The stew is mellow and creamy, the sausage rich and savoury. It is a winter comfort meal, served straight from the pot.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 1 cabbage sausage (about 500 g)
- 800 g leeks, sliced
- 600 g potatoes, diced
- 100 ml cream
- 1 tbsp vegetable oil
- 300 ml water
- Salt and pepper
Method
- Soften the leeks in the oil over low heat for 10 minutes.
- Add the potatoes and water, season and bring to a simmer.
- Lay the sausage on top, cover and cook gently for about 45 minutes.
- Remove the sausage, stir the cream into the vegetables and adjust seasoning.
- Slice the sausage and serve on the leek and potato stew.
How to make it lighter
- Halve the cream — the potatoes already make the stew creamy.
- Serve more vegetables and a smaller slice of sausage per plate.
- Skip extra oil: the sausage releases its own fat.
History
Papet vaudois is the signature dish of the canton of Vaud, where the cabbage sausage is a protected regional speciality. The word papet refers to the thick, porridge-like texture of the leek and potato mixture. It is traditionally eaten in the cold months and on the cantonal holiday.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →