Stuffed Cabbage

Get ready to be impressed by this mouthwatering and flavorful dish! This stuffed cabbage is not your average main course - it's a showstopper. Picture this: tender cabbage leaves generously filled with a savory forcemeat made of a delicious vegetable medley and flavorful prosciutto, all cooked to perfection in a rich and aromatic stock. As you dive into this culinary masterpiece, you'll be delighted by the layers of taste and texture that unfold with each bite. The combination of the tender cabbage, the hearty forcemeat, and the savory stock creates a symphony of flavors that will tantalize your taste buds. This exquisite dish showcases the culinary expertise of Chef Bruno Albouze, who always finds a way to elevate classic recipes to new heights. With each step clearly explained, you'll feel confident and inspired to recreate this impressive dish in your own kitchen. If you're ready to experience a culinary adventure like no other, this stuffed cabbage recipe is a must-try. Get ready to impress your guests and delight your palate with this masterpiece of flavor and finesse.

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A showstopper dish

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Stuffing

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 mins 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).

Molding

Line a 9.5-inch/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. Freeze stuffed cabbage for an hour to set. Cut 14 butcher twine into 11-inch/27cm strips crossing them over the countertop. Unwrap stuffed cabbage and place in the center. Bind up chou with butcher twine, and boil stock.

Baking

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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