Stuffed Cabbage

Course: Entrees

Cuisine: French

Keyword: choux farcie, forcemeat

Prep Time: 1

Cook Time: 55

Total Time: 1 55

Servings:

Calories: 220kcal

Cost: $24

A showstopper dish

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).

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.

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!

Serving: 150g | Calories: 220kcal