Chou vert farci

Name: Chou vert farci (Stuffed Cabbege)
Yield: 10 to 12 Servings.
Cuisine: France
Ingredients: 1 whole clove garlic; ½ cup coarsely chopped celery; ½ cup dry white wine; 6 peppercorns; ¼ cup tomato paste; 2 cups fresh or canned chicken broth; 1 cup chopped, red, ripe tomatoes or imported canned tomatoes; 1 cup fine fresh bread crumbs; ½ cup finely chopped parsley; ⅛ teaspoon allspice; ⅛ teaspoon freshly grated nutmeg; ¾ pound pork bones, chopped into two-inch pieces; 1½ pounds chicken wings; ½ cup coarsely chopped carrots; ½ cup coarsely chopped onion; 1 tablespoon finely chopped garlic; 1½ bay leaves, finely minced; 1½ teaspoons chopped fresh thyme or ½ teaspoon dried; ½ pound chicken livers, picked over to remove any tough fibers; 1 pound ground pork (with a small amount of fat included); Salt, if desired; Freshly ground pepper; 2 eggs, lightly beaten; 1 (3½-pound) firm, unblemished cabbage; 1 tablespoon butter; 2 cups finely chopped mushrooms, about ½ pound; 1 cup finely chopped onion; 1 teaspoon arrowroot or cornstarch; 2 tablespoons dry white wine

Stuffed Cabbege

Preparation info

10 to 12
Servings.

Difficulty
Medium

Appears in

A Feast Made for Laughter

By Craig Claiborne

Published 1982

About

Ingredients

1 (3½-pound) firm, unblemished cabbage
1 tablespoon butter

Europe
France
Starter
Mediterranean

Method

Preheat oven to 375 degrees.
Using a sharp knife, cut off the stem end of the cabbage. Cut out the core of the cabbage.
Bring a large quantity of water to the boil in a kettle. Add the cabbage and cover. Let it boil, turning the cabbage so that