Bouyon kabich (bouyon kabichou)

Instructions

1. Cut the cabbage into thin strips, the potatoes and carrots into large cubes, the chayote into wedges and the leek into rounds.
2. Sauté the chopped onion and garlic in the oil for 3 minutes in a large pot.
3. Add the stock, potatoes, carrots, thyme and the whole pepper, then bring to a boil.
4. Cook for 20 minutes over medium heat, then add the cabbage and chayote.
5. Continue cooking for 20 minutes until the vegetables are tender.
6. Remove the pepper, adjust the seasoning and serve hot with bread.