Stuffed Cabbage

Chou Farci

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Head of Fine White Cabbage
  • A Dozen Fine Chaurice
  • 2 Onions
  • A Tomato
  • 2 Carrots
  • A Clove of Garlic
  • 8 Slices of Bacon
  • 2 Square Inches of Ham
  • A Spoonful of Butter
  • A Cupful of Bouillon, or Water
  • A Gill of White Wine
  • 2 Sprigs Each of Thyme, Parsley and Bay Leaf
  • Salt and Pepper to Taste


Select a fine head of Cabbage. Take away the big, green leaves, and select about twelve of the finest and nicest of the large white leaves. Put them in cold water for about an hour: then parboil for about twenty minutes in boiling water.

In the meantime, prepare a Stuffing with a dozen fine Chaurice, one onion, chopped fine, a tablespoonful of butter and a tomato, chopped. Mince the sausage meat very fine after taking out of the cases, and also the onion and tomato. Mince fine one sprig each of thyme, parsley and bay leaf; add one square inch of finely minced ham. Put the butter in the frying pan, as it browns add the onions; let these brown, and add the sausage meat, a square inch of ham and the minced herbs. Mince four or five of the tender white leaves of the Cabbage very fine and add; then add the minced clove of garlic; let them brown for five minutes, and then let all simmer for about ten minutes. Take out, and take each leaf by leaf of the Cabbage and drain dry; lay open on the table and put in each leaf equal quantities of the Stuffing; fold over and close nicely. Then take slender strips of bacon and lay at the bottom of a wide and deep frying pan; place the stuffed leaves on top of these, and place other strips of bacon on top; cover and let them cook for a half hour on a low fire, or until the Cabbage leaves are very tender. Take out of the pan and lay in a heated dish and serve very hot. The Creoles also have a way of making a nice sauce to serve with these.

After laying the Stuffed Cabbage Leaves in the frying pan, add one square inch of ham, minced very fine; two carrots, sliced fine; one onion, chopped very fine, and sprigs of thyme, parsley and bay leaf. Moisten this with a cup of good Bouillon or water, a gill of White Wine, and cover the pan and allow all to simmer well with the Cabbage. At the moment of serving, remove the Stuffed Cabbage Leaves and allow the sauce to reduce for five minutes longer; then strain it through a fine sieve and pour over each Stuffed Leaf of Cabbage as it is served.