Name: Stuffed Cabbage Leaves (Paquets de chou à la catalane)
Yield: Serves 4–6
Cuisine: France
Ingredients: salt, plenty of freshly ground black pepper; 2 tbsp chopped parsley; 120 ml white wine; 4 good tomatoes, skinned, deseeded and chopped, or 1 x 400g tin of tomatoes; ½ tsp thyme; 2 tbsp stoned black olives, chopped; salt, pepper; 1 whole chilli; 2 tbsp pine nuts, toasted; 2 cloves garlic; 2 tbsp olive oil; 250 g good sausage meat, crumbled; 1 good slice country bread; 1 onion, finely chopped; 1 green curly cabbage (Savoy is recommended); 2 eggs

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Sud de France

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