Stuffed Cabbage

Chou vert farci

Preparation info

  • Difficulty


Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About

For six stuffed cabbage leaves which can be served with other stuffed vegetables, or as a garnish for pot-au-feu, roast pork or poached or braised shin of pork.


  • 1 fairly loose-leafed cabbage weighing about 1 kg (2¼ lb)
  • 100 g ( oz) cooked ham or cold roast pork, cut into small dice
  • 2 tablespoons carrots cut into tiny dice
  • 1 tablespoon celeriac cut into tiny dice
  • 1 tablespoon chopped onion
  • 1 clove of garlic, chopped
  • 20 g (¾ oz) butter
  • 250 ml (scant half pint) stock made with a chicken stock cube
  • 1 small sprig rosemary
  • salt, pepper


  1. Bring 3 litres (5 pints) water to the boil with 3 tablespoons of coarse salt. With a small sharp knife, cut out the stalk and wash the cabbage, in two or three waters. Drain. Preheat the oven to 180°C/350°F/Mark 4.
  2. When the water comes to the boil, plunge in the cabbage and let it cook for 5 minutes, then refresh under cold running water. Spread a clean tea-towel on the table. Remove the outer leaves of the cabbage and cut away the tough central ribs. When you have six handsome leaves, each the size of a small plate, lay them out on the cloth. If the leaves are too small, use two.
  3. Melt the butter in a medium-sized saucepan. Add the diced carrots, celeriac and onion and allow to soften for 10 minutes, stirring occasionally with a wooden spatula. Add the diced ham or pork and the chopped garlic and cook for a further 5 minutes over a low heat.
  4. Divide this mixture into six and put it onto the cabbage leaves. Roll them up tightly into balls.
  5. Put the sprig of rosemary in a small roasting-tin and arrange the cabbage parcels, close together, on top. Pour in the chicken stock, which should come three-quarters of the way up the sides of the stuffed cabbage leaves. Cook in the oven for 30 minutes, basting every 10 minutes.