Name: Pièce de Boeuf à la Flamande
Cuisine: France
Ingredients: Cut a nice firm cabbage into four and discard the centre stalk. Boil for 7 to 8 minutes in water, drain and allow to cool. Separate the leaves and cut away any of the hard stalks. Season with salt and pepper and mould into balls by squeezing in the corner of a clean cloth, approximately 90 g (3 oz) each.; Trim the required quantity of carrots and turnips into the shape of olives, cook them in White Bouillon and reduce this so as to glaze them.; Place the prepared cabbage into a shallow pan with one carrot cut in four, one onion stuck with a clove, a Bouquet garni, a 250 g (9 oz) piece of blanched streaky bacon and a 150 g (5 oz) piece of raw garlic sausage. Add sufficient White Bouillon to just cover the cabbage and a little good stock fat, bring to the boil and cook gently in the oven for 1½ hours.; Prepare and cook some small plain boiled potatoes.