4062 Small Cabbages for Garnishing

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


This may be prepared in any of the following ways:

  • Blanch, refresh and well drain a whole cabbage and remove as many large leaves as the number of garnishes requires. If some leaves are not large enough, put two together. Season the remainder of the leaves with salt and pepper, and share them out among the large leaves, wrap these around and squeeze into small balls. Arrange in a buttered pan and cover with thin slices of fat bacon.

    Braise in the usual manner for braised cabbage.

  • Prepare small cabbages as above but place a small ball of stuffing in the middle of each.

  • Blanch the required number of large leaves of cabbage, refresh them, drain and spread them out. Place a spoonful of Riz Pilaw mixed with some foie gras purée inside each and fold over the outside leaves to form small packets.

    Braise in the usual manner.