French Stuffed Cabbage
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Prep Time
30 mins
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Cook Time
1 hr 30 mins
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Total Time
2 hrs
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Servings
6 people
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Course
Main Course
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Cuisine
French
French Stuffed Cabbage
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How to make stuffed cabbage, a French classic made easy with ready made stuffing. Add carrots and serve in bowls to enjoy the delicious juices.
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Ingredients
- 1 savoy cabbage
- 1 kg (2lb 3oz) Ready-made poultry (or pork) stuffing or remove skin of your favourite sausages
- 1.5 litres (3 pints) good quality chicken stock
- 2 bay leaves
- 2 garlic cloves peeled, finely chopped
- 10 prigs fresh parsley
- 2 carrots peeled, cut into small slices
- pinch salt & pepper to taste
Instructions
- Cut off the first tough outside leaves and wash them thoroughly (some people discard them but I don't like to waste). Cut off the bottom root. Remove all leaves, putting each of them together in order of size from each layer. This will make assembly so much quicker. Once you get to the inner yellow leaves, just leave them attached to the heart.
- In a large pot of salted boiling water, blanche the leaves for no more than a minute (I take each layer and do it say, 5 or 6 at a time) and remove with a slotted spoon. Blanch the cabbage heart for a minute and set aside.
- Starting with the smallest leaves first, spread (or press in with your fingers) just a little stuffing on to each leaf facing upwards. Gradually put the leaves back in place starting around the cabbage heart, sticking them around with the minced meat. Tie 3 pieces of string around to keep the cabbage round and in place.
- Place carrots in a large crock pot with a lid. Top with the chicken stock, stuffed cabbage, garlic, herbs and season with salt and pepper. As soon as the stock starts to boil, turn down the heat to simmering, cover and cook for 1 hour 30 minutes. A couple of times during cooking, pour over the stock on top of the cabbage.
- Carefully remove the cabbage from the stock. On a solid cutting board that can catch the juices, remove the string and using a sharp knife, slice into 4-6 portions. Serve directly in soup bowls with the cabbage and stock.
Notes
- To make individual parcels (“paupiettes” in French) follow the recipe and in step 3, pile up 4 leaves, placing the stuffing on the top one, then roll up 4-6 leaves as such, tying each with string. Cook in the stock as in the recipe for only 20-25 minutes.
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