Le Chou à l’Auvergnate

Name: Le Chou à l’Auvergnate (Cabbage with ham, cream and cheese)
Yield: Serves 6
Cuisine: French
Ingredients: 250 g (½ lb) grated cheese, Cantal or Cheddar; 250 g (½ lb) jambon de campagne or lean salt belly of pork; fresh breadcrumbs; 1 large cabbage; salt, pepper, nutmeg; 400 ml (¾ pt) single cream; 60 g (2 oz) butter

Cabbage with ham, cream and cheese

Preparation info

Serves
6

Difficulty
Easy

Appears in

Goose Fat & Garlic

By Jeanne Strang

Published 1991

About

Here the cabbage is taken apart and the leaves layered with ham, cheese and cream. It has a breadcrumb topping and is baked until it is golden.

Ingredients

1 large cabbage
250 g (½ lb) grated cheese, Cantal or

Europe
France
Main course
Mediterranean

Method

Cut out the centre stalk of the cabbage and separate the leaves. Blanch, then drain them well.

Grease an ovenproof gratin dish and fill it with layers of the cabbage leaves, grated cheese, cream, cubes of ham or pork, all seasoned with not too much salt, plenty of pepper and a little grated nutmeg. Finish with a layer of cream and sprinkle the breadcrumbs over the top. Dot with butter a