Bruno Albouze Stuffed Cabbage
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Stuffed Cabbage

Yields8 ServingsPrep Time1 hrCook Time55 minsTotal Time1 hr 55 minsRating

Ingredients

 1000 g Savoy cabbage (1)
 450 g Ground pork, or veal, or both
 120 g Aged cheese medley: gouda, manchego, parmesan
 100 g Eggs (2)
 15 g Olive oil
 250 g Carrot, diced
 250 g Onion, chopped
 60 g Chardonnay
 15 g Garlic, minced
 30 g Parsley, chopped
 220 g Prosciutto
 2000 g Chicken, or beef stock

Directions

Stuffing & Molding
1

Remove cabbage core, and blanch in boiling salted water for 4 min. Cool in ice water – drain and pat dry. Chop the blanched cabbage heart and other damaged leaves; reserve in a large bowl. Meanwhile, sauté onions and carrots with olive oil for 6 min, season with salt and pepper and throw in garlic and cook for 2 min more. Add water, stock, or wine and cook for 2 min more. Cool carrot mixture over a baking tray. In a food processor blend parsley with prosciutto and add it to the chopped cabbage. Add the cool carrot-onion mixture, cheese, ground meat and eggs. Season with ground black pepper and a pinch of salt (do not over salt since cheese brings out saltiness). Line a 9.5''https://bruno.b-cdn.net/24cm diameter bowl with a large sheet of plastic wrap. Overlap with the large cabbage greens first and add a second layer; save some for the top. Fill up with stuffing and top with more greens. Fold over greens from the sides and grab plastic wrap and gently squeeze to create a nice round. Add more plastic wrap if necessary. Freeze stuffed cabbage for an hour to set. Cut 14 butcher twine into 11''/27cm strips crossing them over the countertop. Unwrap stuffed cabbage and place in the center. Bind up chou with butcher twine. Meanwhile, bring stock to boil.

Baking
2

Place the chou farci inside a large pot or dutch oven, pour hot stock and some herbs such as fresh thyme, and one bay leaf. Bring to a boil, cover and finish cooking in the oven for 55 minutes at 350ºF/180ºC. Remove from oven and let sit for 10 to 15 min – remove lid and check the internal temperature; it should be at 150ºF/65ºC. Remove cabbage from the pot and let drain onto a cooling rack for 30 minutes. Save that delicious broth!… Cut off twines and luster chou farci with olive oil. Slice out into 8 portions. Serve with hot some chunky tomato sauce – Bon appétit!

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