Chou Farci à La Créole

Name: Chou Farci à La Créole (Stuffed Cabbage à la Créole)
Cuisine: United States
Ingredients: ½ a chilli pepper, a few rashers of streaky bacon, salt, pepper and butter.; ½ a chilli pepper, a few rashers of streaky bacon, salt, pepper and butter.; ½ a chilli pepper, a few rashers of streaky bacon, salt, pepper and butter.; ½ a chilli pepper, a few rashers of streaky bacon, salt, pepper and butter.; 1 clove of garlic, thyme, parsley; 1 clove of garlic, thyme, parsley; 1 bayleaf; ½ a chilli pepper, a few rashers of streaky bacon, salt, pepper and butter.; 1 clove of garlic, thyme, parsley; 1 or 2 tomatoes; 1 large onion; ¾ of a lb. of sausage meat (see recipe for Chaurices); 1 large white cabbage

Stuffed Cabbage à la Créole

Preparation info

Difficulty
Medium

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

Ingredients

1 large white cabbage
¾ of a lb. of sausage meat (see recipe for Chaurices)
1

Americas
United States
Main course

Method

Remove the coarse outer leaves of the cabbage and set them aside. Blanch the cabbage in boiling salted water for 8 to 10 minutes, and then drain thoroughly. Brown the finely chopped onion and garlic in butter, add the chopped tomato, stir well and add the sausage meat, the chopped herbs, bayleaf and chilli pepper, and season with salt and a