Stuffed Cabbage Soup

Name: Stuffed Cabbage Soup (Poule Verte)
Yield: Serves 6
Cuisine: France
Ingredients: 1 head savoy or green cabbage; 1 tablespoon Armagnac; 8 allspice berries, crushed; ½ teaspoon freshly ground pepper; 3 tablespoons finely chopped fresh flat-leaf parsley; 2½ tablespoons finely chopped fresh chives; ¼ teaspoon freshly grated nutmeg; ½ pound lean veal, finely chopped; 5 quarts unsalted chicken stock (storebought or homemade) or 2 bouillon cubes dissolved in 5 quarts of water; ¾ cup milk or cold stock; 6 tablespoons unsalted butter, at room temperature; 1¼ teaspoons salt; 3 garlic cloves, finely chopped; 24 creamer potatoes or very small Yukon golds, scrubbed; 3 tablespoons heavy cream; 5 ounces lean pork, finely chopped; 2 eggs; 1 large shallot, finely chopped; 4 carrots, peeled and cut into 1-inch pieces

Poule Verte

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Cooking of South West France

By Paula Wolfert

Published 1987

About

Whenever a poached chicken is stuffed—and in the Southwest of France it is always stuffed when poached whole—enough extra filling is made to form a basketball-shaped construction of overlapping cabbage leaves. Such a fabrication, called a poule verte (green chicken) is extremely popular in Southwest France, where it may often be seen in the family kitchen, bobbing like a big dumpling in a pot of simmering soup.

The poule verte is just further proof of this region’s lov

Ingredients

Europe
France
Soup
Spicy

Ingredients

Method