Chou Vert Farci

Stuffed Cabbage

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Trim a small head of cabbage of its heavy outer leaves. Blanch head in salted water for 10 minutes. Remove from heat, cool under cold running water