Cabbage Leaves Stuffed with Pumpkin or Squash

Name: Cabbage Leaves Stuffed with Pumpkin or Squash (Gourres de Courge)
Yield: Yield 6 to 8 servings
Cuisine: French
Ingredients: 3 pounds cooked pumpkin, buttercup or butternut squash; 2 tablespoons all-purpose flour; 10 tablespoons butter; 12 large Savoy cabbage leaves, cooked al dente; Salt; Pepper from the mill; ½ cup chopped, toasted hazelnuts

Gourres de Courge

Preparation info

Yield
6 to 8
servings

Difficulty
Easy

Appears in

Savoie

By Madeleine Kamman

Published 1989

About

Pumpkin is more Savoyard than our buttercup or butternut squashes, but the American squashes produce a tastier final product than the pumpkin ever does in the Savoie.

Ingredients

3 pounds cooked pumpkin, buttercup or butternut squash
10 tablespoons butter

Europe
France
Main course
Savoie
Mediterranean
Vegetarian

Method

Reduce the cooked pumpkin or squash until thick and brownish; let it attach to the bottom of the pan, then stir again and repeat the operation several times. Add ½ cup of butter and the hazelnuts and season to taste.

Wrap an equal amount of puree into each cabbage leaf. Flour the gourres and brown them in the remaining butter until crisp on both sides.