Name: Stuffed whole Cabbage (Chou Farci à la Grassoise: “Sou-Fassum”)
Cuisine: French
Ingredients: 2 medium-size, firm, ripe tomatoes, peeled, seeded, and chopped (or the equivalent of canned tomatoes, drained of their liquid and chopped); 1 large Savoy cabbage; The green, leafy parts of 2 pounds Swiss chard, parboiled for 5 minutes, squeezed thoroughly, and chopped; ½ pound lean salt pork, cut into ¼-inch dice, parboiled a minute, rinsed, and drained, lightly colored in a few drops of oil (chopped bacon may be substituted and need not be parboiled); 1 teaspoon powdered, dried mixed herbs (thyme, savory, oregano); 1 tablespoon butter; Salt, pepper, suggestion of nutmeg; ½ cup rice, parboiled for 15 minutes, rinsed, and well drained; Stock or bouillon; 1 large onion, finely chopped; 1 pound lean fresh pork, chopped; 1 clove garlic, crushed, peeled, finely chopped

Preparation info

Difficulty
Easy

Appears in

Simple French Food

By Richard Olney

Published 1974

About

Traditionally, this stuffed cabbage is one of the elements of the pot-au-feu native to Grasse, a Gargantuesque Sunday repast that is further distinguished by counting mutton among its meats. The integral preparation requires a 20- or 25-quart receptacle, but the stuffed cabbage alone provides a more than honorable supper and may be cooked in a large saucepan or marmite of a size to ea