Cabbage Stuffed with Sausage and Chard

Chou a la catalane

Preparation info
  • Serves


    • Difficulty


Appears in

By Caroline Conran

Published 2012

  • About

Winter cabbages in the Haut-Languedoc are curly giants standing in bare earth, flattened and knobbly, bred to resist the rigours of the Montagne Noire and considered at their best after a hard season (it can fall below –20°C). As Joseph Delteil says in his book about the simple cooking of our ancestors, ‘There is only one cabbage, the curly kind that has survived the winter frost; throw the rest to the cows.’

These old-timer cabbages are solid, and have to be blanch