Chou vert farci

Stuffed Green Cabbage

Chou vert farci is a traditional dish from the cooler regions of France – the cabbage can cope with a harsher climate than many other vegetables and in this dish it is padded out with meat to make a filling main course.

serves 6

STUFFING

4 ripe tomatoes

50 g (2 oz/¹/₃ cup) pine nuts

500 g (1 lb 2 oz) pork sausagemeat

150 g (6 oz) streaky bacon, finely chopped

1 onion, finely chopped

2 garlic cloves, crushed

160 g (6 oz/2 cups) fresh breadcrumbs

2 eggs

1 tablespoon mixed herbs

1 savoy cabbage, or other loose-leafed cabbage

lemon juice

BRAISING LIQUID

30 g (1 oz) butter

2 French shallots, chopped

1 large carrot, chopped

1 celery stalk, chopped

1 potato, diced

80 ml (3 fl oz/¹/₃ cup) medium-dry white wine

250 ml (9 fl oz/1 cup) chicken stock

To make the stuffing, score a cross in the top of each tomato, plunge them into boiling water for 20 seconds and then peel the skin away from the cross. Chop finely, discarding the cores.

Toast the pine nuts under a hot grill (broiler) for 2–3 minutes until lightly browned. Mix together all the stuffing ingredients and season.

Carefully separate the cabbage leaves, trying not to tear them. Save the cabbage heart for use later. Bring a large pan of water to the boil, add a little lemon juice and blanch the cabbage leaves a few at a time. Refresh in cold water, then drain.

Spread out a damp tea towel (dish cloth) on the work surface. Place the four largest cabbage leaves in a circle on the cloth with the stems meeting in the middle and the leaves slightly overlapping each other. Spread some of the stuffing over the leaves as evenly as you can.

Arrange another four cabbage leaves on top and spread with more stuffing. Continue the layers with the remaining cabbage leaves and stuffing, finishing with the smallest leaves. Bring the sides of the tea towel up to meet each other, wrapping the cabbage in its original shape. Tie into a ball with string.

To make the braising liquid, melt the butter in a large casserole or saucepan and sauté the chopped vegetables for a couple of minutes. Add the wine and boil for 2 minutes, then add the chicken stock. Lower the cabbage into the liquid. Cover tightly and simmer for 1¼ hours, or until a metal skewer comes out too hot to touch when poked into the centre of the cabbage. Lift out, unwrap and drain on a wire rack for 5 minutes.

To serve, place some of the braising vegetables and liquid into shallow serving bowls. Top with a wedge of stuffed cabbage.