4061 Sou-Fassum Provençal

Method

Blanch and refresh a whole green cabbage; remove the large outer leaves and lay them out on a piece of fine net cloth. On this layer of leaves place the following mixture: 250 g (9 oz) blanched shredded beetroot leaves, 750 g (1 lb 10 oz) sausage meat, 200 g (7 oz) fried diced lean bacon, 1 onion chopped and fried in butter, the chopped flesh only of 2 tomatoes, 1 crushed clove of garlic, 100 g oz) blanched rice and 125 g oz) fresh peas in season—all these ingredients to be mixed well together.

Pull the corners of the netting over so as to reform the cabage, tie it up and place to cook in the stock pot, for preference one being made with mutton and allow to cook gently for 31–4 hours.

When cooked, remove the netting and present the cabbage on a suitable dish.

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