Chou Farci a la Russe

Preparation info

    • Difficulty

      Easy

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Take a large white cabbage, remove the outside leaves and boil the best and largest leaves carefully, being careful not to break them. Chop together a few slices of rump-steak, and fry this (with minced onion and shallots) in butter; also fry about the same quantity of pork sausage meat. Mix together on a board, chop again, season well and add about the same quantity of boiled rice. Mix again, add a little gravy and put some of the mixture on each cabbage leaf. Roll and shape it like a fat sausage and place in a fireproof dish. Cover with bouillon and simmer till almost all the bouillon has reduced. Serve with a tomato sauce. This dish is one that requires to be highly seasoned.