Madeleine Kamman

Cabbage Stuffed with Chestnuts

Gros Chou Farci aux Châtaignes

Preparation info
  • Yield

    6 to 8

    servings
    • Difficulty

      Easy

Appears in
Savoie: The Land, People, and Food of the French Alps
Savoie

By Madeleine Kamman

Published 1989

  • About

This is very popular in the Savoie and in the Lyon area. It makes a great vegetarian meal if cooked with vegetable broth instead of bouillon. Also good with any meat, especially veal and all wild game.

Ingredients

  • 1 large Savoy cabbage
  • 2 tablespoons butter
  • 1 pound peeled

Method

Carefully remove the outer leaves of the cabbage until you reach the inner core; blanch the outer leaves. Drain and refresh under cold running water; remove the rib of each leaf. Set the leaves aside. Keep the white inner core to add to a soup or for a cabbage salad.

Rub the inside of a 1½-quart cast-iron enameled pot (Creuset) with the 2 tablespoons of butter; use all the butter