Name: Le Chou Farci (Stuffed cabbage)
Yield: Serves 4
Cuisine: French
Ingredients: 125 ml (4 fl oz) dry white wine; 125 ml (4 fl oz) stock or water; salt, pepper; bouquet garni; 30 g (1 oz) breadcrumbs, soaked in milk and squeezed dry; 2 shallots; 1 clove garlic; 50 g (2 oz) pork fat; 1 firm green cabbage, weighing about 575 g (1¼ lb); 250 g (½ lb) pure pork sausagemeat; 250 g (½ lb) minced veal; 1 piece couenne (fresh pork skin); 1 carrot; salt, pepper, quatre-épices; 1 large egg; 1 onion; 2 tablespoons chopped parsley; ½ tablespoon chopped chives

Preparation info

Serves
4

Difficulty
Complex

Appears in

Goose Fat & Garlic

By Jeanne Strang

Published 1991

About

This is a traditional dish of the more hilly areas of the South-West towards the Auvergne. In England we consider the cabbage as one of the more mundane vegetables – redolent of school dinners. In France le chou farci is something of a treat, combining meat and vegetables. It used to be specially prepared on Saturday night and cooked slowly on the corner of the fire next morning while the family went to Mass.