Choux Farci

Stuffed Cabbage

Method

Take à large white cabbage, boil it about a quarter of an hour in salted water. It must be cooked enough for you to open the leaves without breaking them. Remove it, drain it well and open it. Once open, stuff it with either sausage meat or the following mixture: sausage meat, veal, bacon, garlic, parsley shallots, minced together and highly seasoned. Give the cabbage its original shape and tie it with string. Put the prepared cabbage in a fireproof dish with butter, a spoonful of consommé, salt and pepper, and cook in a moderate oven, basting often. Remove the string before serving.

You can, if you like, make instead of one cabbage several miniature ones, by surrounding a ball of minced meat with a few leaves. It is rather better and easier to serve.

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