Name: Chou Farci (Cabbage Stuffed with Chestnuts)
Yield: Serves 4
Cuisine: French
Ingredients: vegetable stock or water; 1 small onion, finely chopped; 1 medium to large round, green cabbage; 2 tablespoons butter; 1 bay leaf; 2 dessert apples, peeled and chopped; 1 clove garlic, chopped; a piece of white bread; 1 lb chestnuts, cooked and peeled; 1 teaspoon chopped thyme; a pinch of ground cinnamon; ½ teaspoon chopped marjoram; salt, freshly ground pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Recipes from a French Herb Garden

By Geraldene Holt

Published 1999

About

Every French cook has her own version of this homely, comforting dish. A stuffed cabbage is in the French country tradition of cooking with whatever ingredients are to hand. The stuffing could be made from a mixture of ground meat and spices, or it may be simply rice or bread crumbs combined with fresh herbs, or–if you live in the Ardèche or the Dordogne – whole, peeled chestnuts. Once you have mastered the method it is easy to devise your own delicious fillings.