Gâteau de Choux

Baked stuffed cabbage

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Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Memories of Gascony

By Pierre Koffmann

Published 2012

  • About

Ingredients

  • 1 savoy cabbage
  • 1 kg/ lb hock and belly of pork

Method

Preheat the oven to 200°C/400°F/gas 6. Cut the cabbage stalk to free the leaves and blanch them in boiling water for 2 minutes. Refresh and drain.

Mince the pork, using a medium blade. Add the egg yolks, parsley, garlic, wine and salt and pepper to taste and mix thoroughly.