Name: Stuffed Cabbage Leaves (Feuilles de Chou Farcies)
Yield: Servings: 4
Cuisine: French
Ingredients: 1 handful chopped parsley; 4 ounces stale bread, crusts removed, soaked in hot water, squeezed thoroughly, and mixed with: 2 cloves garlic, peeled and reduced to purée in a mortar 1 teaspoon powdered, dried herbs (thyme, savory, oregano, marjoram, a tiny bit of sage) 1 handful chopped parsley 2 eggs plus 2 egg yolks Salt, pepper; 2 eggs plus 2 egg yolks; 1 teaspoon powdered, dried herbs (thyme, savory, oregano, marjoram, a tiny bit of sage); 1 medium onion, finely chopped, stewed gently in goose fat, lard, or olive oil; Salt, pepper; 1 tablespoon goose fat or lard (or olive oil); Water to cover; 3 to 4 ounces lean salt pork, rind removed, cut into tiny cubes, parboiled for a moment, rinsed, and drained; 1 thick pork chop, bone removed (about 7 ounces), chopped; Salt; 1 large Savoy cabbage; 5 to 6 ounces lean veal, chopped; 2 cloves garlic, peeled and reduced to purée in a mortar; 1 large onion, chopped; 8 ounces carrots, peeled and sliced thinly

Preparation info

Servings:
4

Difficulty
Easy

Appears in

Simple French Food

By Richard Olney

Published 1974

About

The stuffing in these leaves is the farci of the southwest, about which many a sentimental word has been written but for which one rarely sees recipes—and, in fact, to give a specific recipe is no doubt to falsify the spirit of the thing, for the only rule of its preparation is that it be based on bread panade thickened with egg. It is often only that with aromatic support and, when it contains meat, it can be a chopped mixture of any odds and ends of leftover roasts, boiled m