Chou farci (lou fassoum)

Name: Chou farci (lou fassoum) (Provençal stuffed cabbage)
Cuisine: French
Ingredients: leaves of 1 Savoy cabbage, blanched; 1 large yellow onion, chopped; olive oil; 2.2 litres/4 pints pot-au-feu bouillon (or rich beef stock); salt and black pepper crushed hot red pepper; salt and black pepper crushed hot red pepper; 2.2 litres/4 pints pot-au-feu bouillon (or rich beef stock); salt and black pepper crushed hot red pepper; 225 g/4 oz sausage meat; 1 small packet frozen peas; 2 eggs, beaten; 100 g/8 oz fat salt pork, finely chopped; 100 g/4 oz Swiss chard or spinach, green parts only, chopped; 100 g/4 oz Swiss chard or spinach, green parts only, chopped; 2 cloves garlic, chopped; 2 large ripe tomatoes, peeled, seeded and chopped

Provençal stuffed cabbage

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Feasts of Provence

By Robert Carrier

Published 1995

About

In the old farm kitchens around Grasse there was always a special string net for making lou fassoum, the delicious stuffed cabbage of Provence and one of the triumphs of la cuisine grassoise. Substitute a clean tea towel which has been well rinsed to remove any possible traces of detergent.

Ingredients

leaves of 1 Savoy cabbage, blanched
1 large yellow onion, chopped
olive oil
100

Europe
France
Provence
Side dish

Method

Lay out the string net (or damp towel) on your working surface. Arrange a bed of several thicknesses of blanched cabbage leaves on this net (or towel), layering the leaves to form a large circle.

To Make the Stuffing

Chop the remaining blanched cabbage leaves finely and place them in a large bowl. Sauté the chopped onion in 2 tablespoons olive oil,