Cabbage Stuffed with Sausage and Chard

Chou a la catalane

Preparation info

  • Serves

    4–6

    • Difficulty

      Medium

Appears in

Sud de France

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 –20Β°C). As Joseph Delteil says in his book about the simple cooking of our ancestors, β€˜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 blanched for a while before they are cooked; a younger cabbage takes much less cooking. As sausage is traditionally made in winter, cabbage stuffed with sausage meat is a good cold weather combination, and a surprisingly fine one.

Ingredients

    Method