Stuffed Cabbage Leaves

Paquets de chou à la catalane

Preparation info
  • Serves


    • Difficulty


Appears in

By Caroline Conran

Published 2012

  • About

Traditionally, stuffed cabbage is a simple dish, but a complex recipe from that era of opulent dining, the Belle Époque, set out in La Cuisine française. L’art du bienmanger by Edmond Richard in (a work extolling the glories of the French provinces, first published in 1903), boasts a stuffing that includes minced pork chops, a blanched sheep’s brain or two, a couple of oeufs mollets, a fe