Stuffed Cabbage (Chou farci)

Ingredients

• 1200 gWhite cabbage
• 250 gPork belly
• 150 gRice
• 2 pcsEgg
• 110 gOnion
• 1 pcsGarlic
• 1 tbspParsley
• 30 gParmesan
• 5 gSalt
• 1 gPepper
• 1500 mlBroth

Instructions

1. 1

   Prepare the cabbage leaves

   • Remove the outer tough leaves of the cabbage. Carefully detach the next ca. 4 leaf rows.
   • Wash the leaves thoroughly.
   • Blanch the leaves 1–2 minutes in boiling water, cool in ice water, drain well and lay out on a kitchen net or towel.
2. 2

   Make the filling

   • Blanch the inner softer cabbage leaves briefly, squeeze out liquid and finely chop (approx. 150–200 g).
   • Finely dice onion and garlic and sauté briefly until translucent; let cool.
   • Par-cook the rice until al dente according to package instructions or briefly blanch and drain.
   • Combine chopped cabbage leaves, sautéed onion & garlic, cooked rice, diced pork belly, eggs, parsley and grated cheese in a large bowl. Season with salt and pepper and mix well until the filling holds together.
3. 3

   Assemble and tie

   • On a kitchen net or overlapping leaves create a nest of leaves.
   • Place the filling in the centre, fold the leaf edges over and tie with kitchen string or close in a net so the cabbage reforms into a compact bundle.
   • Press lightly so it holds its shape while cooking.
4. 4

   Cooking

   • Place the stuffed cabbage in a large pot and cover with beef or lamb stock (or a strong broth).
   • Simmer gently, covered, for 60–90 minutes until the cabbage is tender and the filling is cooked through.
   • Remove the cabbage from the broth, remove the net and present on a platter. Serve broth separately or use it to pour over slices of bread in a soup tureen.
5. 5

   Serve & variations

   • Serve the cabbage whole or sliced, with some of the cooking broth and, if available, the cooked meats.
   • Variation: add up to 200 g sausage meat in winter or a few tablespoons of fresh peas in season.