Remove the outer leaves from the cabbage, wash it, cut it into quarters, then slice it thinly.
Peel the carrots, onions, and garlic. Slice the onions and garlic, and cut the carrots into rounds.
In a large Dutch oven, heat the duck confit legs with a little of their fat and brown the smoked sausage.

Remove the meat, then add the cabbage, carrots, garlic, and onions. Sauté for a few minutes, then add the herbes de Provence. Stir and let simmer for 10 minutes.
Add the homemade tomatoes, stir, and cook together for 5 minutes.

Prepare your oven-safe Dutch oven. If you’re using a clay pot, place it in a cold oven (do not preheat!). Shred the meat (remove the fat and skin) and slice the sausage. You can place the skin at the bottom of the dish. Layer cabbage, then meat and sausage. Repeat, finishing with a layer of cabbage. Add dried thyme and bay leaves.

Cover and place in a cold oven. Heat the oven to 325°F (160°C) and bake for 2 hours. I left it in the oven afterward.
Serve hot. It’s perfect with polenta and sour cream.