Recipe: Stuffed Cabbage

Name: Chou farci
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 6 portions
Ingredients: Une spécialité de Mamie Escure de Fontanges.Cette recette simple de chou farci va de pair avec la préparation du pot-au-feu. S'il vous reste assez de bouillon, vous pourrez aussi faire cuire ce chou farci dedans.La seule précaution alors sera de ne pas resaler, car après les 1h 30 de cuisson le bouillon serait trop corsé.1 beau chou vert bien pommépour la farce400 g de chair à saucisse un peu grasse*400 g de mie de pain de campagne rassis ou de pain de mie humecté avec 10 cl de lait2 œufs entiers bien frais,2 gousses d'ail épluchées, dégermées et hachées1 botte de persil simple hachésel fin, poivre du moulin et un peu de fleur de thym

By chef patrick ★ ★ ★ ★ ★ 4.9/5 (60 reviews) Other dishes

Prep 30 min

Cook 90 min

Total 2h

Servings 6 serv.

A specialty of Grandma Escure de Fontanges. This simple stuffed cabbage recipe goes hand in hand with the preparation of pot-au-feu. If you have enough broth left over, you can also cook this stuffed cabbage in it. The only precaution will be not to add more salt, as after 1 hour 30 minutes of cooking the broth would be too strong.

Ingredients for 6 servings

A specialty of Grandma Escure de Fontanges.
This simple stuffed cabbage recipe goes hand in hand with the preparation of pot-au-feu. If you have enough broth left over, you can also cook this stuffed cabbage in it.
The only precaution will be not to add more salt, as after 1 hour 30 minutes of cooking the broth would be too strong.
1 beautiful firm green cabbage
for the filling
400 g of sausage meat, somewhat fatty*
400 g of stale country bread crumb or white bread moistened with 10 cl of milk
2 whole very fresh eggs
2 peeled garlic cloves, de-germed and chopped
1 bunch of flat parsley chopped
fine salt, freshly ground pepper and a little thyme flowers

Step-by-step directions

1- Peel the cabbage and wash the leaves twice.

2- Place everything in a large pot, pour cold water to cover, bring to heat and let boil for five minutes*.

3- Sort out the 4 largest leaves and remove their central rib
for the rest of the cabbage, slice it roughly.

4- Preparation of the filling:
In a large bowl, put the sausage meat then the bread crumb soaked in milk, garlic, chopped parsley, two whole eggs, thyme flowers, salt and pepper well with freshly ground pepper, then with your two very clean hands, mix everything to have a compact filling.

5- Take a round Dutch oven and place a kitchen towel in it that will hang over the sides of your pot.
At the bottom of the towel, place two large cabbage leaves crossed, then put a large spoonful of filling, then some sliced cabbage, salt and pepper, then continue this operation until your cabbage is filled, then put the two last large crossed leaves to close the cabbage.

6- Finally take the opposite corners of the towel and tie a tight knot in the center then take the two other corners and do the same.

7- Place a plate or small board on your pot, this way you will only have to turn it over and your cabbage will be molded.

8- Now install it in a slightly wide pot and cover it with your pot-au-feu broth then let cook for 1 hour 30 minutes at a gentle simmer.
Presentation:
On a board, untie your

Chou vert Chou Chou farci