Chou Farci à La Créole

Stuffed Cabbage à la Créole

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • 1 large white cabbage
  • ¾ of a lb. of sausage meat (see recipe for Chaurices)
  • 1 large onion
  • 1 or 2 tomatoes
  • 1 clove of garlic, thyme, parsley
  • 1 bayleaf
  • ½ a chilli pepper, a few rashers of streaky bacon, salt, pepper and butter.


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 little pepper. Mix all well and cook for 20 minutes on a slow fire. Open the cabbage carefully and spread a thin layer of the sausage meat between the leaves, pressing them together again. Put the large outer leaves of the cabbage around, cover the top of the cabbage with a few rashers, and tie up with string. Line a large saucepan with a few more rashers, lay the cabbage on this, add a few tablespoons of water, a few sliced vegetables, such as carrots, turnips and onions, and simmer very gently for 1½ hours. To serve, remove the string, the bacon and the outer leaves of the cabbage, and strain the sauce over it. Plain boiled rice is served with this.