Stuffed whole Cabbage

Chou Farci à la Grassoise: “Sou-Fassum”

Preparation info
    • Difficulty

      Easy

Appears in

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