Chou farci d’Auvergne (stuffed cabbage)

 

A classic rustic, hearty and well-loved French dish.

Chou farci, which means “stuffed cabbage” in French

Ingredients

• 2 large Savoy cabbage leaves
• 2 tbsp extra virgin olive oil
• 1 carrot, finely diced
• 1 leek, finely diced
• 2 celery stalks, finely diced
• 1 onion, finely diced
• 100 g mushrooms, finely diced
• 4 garlic cloves, finely chopped
• 100 g speck*, finely diced
• 1 tbsp finely chopped sage
• 2 slices of bread
• 310 ml (1¼ cups) chicken stock
• 2 tbsp brandy
• 2 eggs
• 500 g pork mince
• *Authentic Speck, a smoked and cured Italian ham

Instructions

1. Bring a large saucepan of salted water to the boil over high heat. Add the cabbage leaves and blanch for 5 minutes or until just tender. Remove the cabbage leaves and place them in iced water. Once fully chilled, drain and pat dry with a paper towel or a kitchen cloth.
2. Preheat the oven to 180˚C.
3. Place a saucepan over high heat and when hot, add the oil, vegetables, garlic, speck and sage and cook, stirring regularly until just softened. Remove from the heat and set aside.
4. Tear the bread into a bowl, pour over 60 ml (¼ cup) of chicken stock, then add the brandy and eggs and stir to combine well. Add the pork mince and mix well to combine. Add the vegetables and mix until well combined.
5. Line a 15 cm bowl with plastic wrap. Place the 2 cabbage leaves into the mould so they overlap and fill it. Fill the cabbage leaves with the pork farce, then fold them over to seal.
6. Place the remaining stock in a wide heavy-based saucepan and bring to the boil. Once boiling, remove the cabbage parcel carefully from the plastic-lined bowl and add the parcel, seam side down, to the saucepan. Place the lid on the pan, transfer to the oven and bake for 25 minutes. Remove the lid and bake for another 25 minutes or until golden. Serve warm.

Cook's Notes

Oven temperatures are for conventional; 

If using fan-forced (convection), reduce the temperature by 20˚C. 

 

We use Australian tablespoons and cups: 

1 teaspoon equals 5 ml; 

1 tablespoon equals 20 ml; 

1 cup equals 250 ml. 

All herbs are fresh (unless specified), and cups are lightly packed. All vegetables are medium-sized and peeled, unless specified. 

All eggs are 55-60 g, unless specified.

OR: Vegan Chou Farci (Cabbage Stuffed with Barley and Lentils)