Best 6 French Stuffed Cabbage Recipes

STUFFED CABBAGE

Steps:

• Using a paring knife, remove center core of cabbage. In a large nonreactive stockpot, bring 2 quarts water to a boil. Add cabbage and cook 2 to 3 minutes or until outer leaves are bright green and tender. Lift cabbage from water, and remove outer leaves. Return cabbage to boiling water, and repeat brief cooking and removal of leaves until all leaves are cooked. Reserve 2 cups cabbage cooking water. Trim thick center vein from bottom of each leaf. Reserve four large outer leaves to line bottom of pan.
• In a medium skillet, melt butter over medium heat. Add onion and garlic, and cook until golden and tender, about 8 minutes. In a large bowl, combine onion mixture, rice, beef, pork, salt, pepper, parsley flakes, green pepper, and celery. Stir to combine.
• Add about 1/3 cup rice filling to one cabbage leaf. Fold sides of cabbage over filling, and, starting with the stem end, roll the cabbage up. Repeat with remaining leaves and filling.
• Line a 5-quart Dutch oven with reserved outside leaves. Transfer stuffed cabbage leaves to Dutch oven.
• In a large bowl, combine tomato puree and the reserved 2 cups of cabbage cooking water. Pour some of the tomato sauce over cabbage to almost cover. Sprinkle apple over top of cabbage leaves. Bring to a boil and immediately reduce to a gentle simmer; cover. Cook for 1 hour or until cabbage is very tender, adding additional tomato sauce as needed.
• Place sour cream in a small bowl, and ladle in about 3/4 cup of tomato sauce from the cooked stuffed cabbage rolls. Whisk to combine. Add sour cream mixture back to Dutch oven, and stir to combine. Serve with additional sour cream.

STUFFED CABBAGE

Steps:

• Place cabbage head in freezer and freeze overnight. Remove from freezer, thaw and peel away leaves.
• Preheat oven to 350 degrees F (175 degrees C).
• Combine the beef, egg, onion, rice, salt and pepper. Mix together well. Take a small handful and form into a small roll or ball. Place into the center of a cabbage leaf. Fold the sides of the leaf over and roll the ball up into the leaf. Place seam side down in baking dish. Continue until all of the filling is used up.
• Mix together the soup with a 1/2 can water; pour over stuffed cabbage.
• Bake uncovered at 350 degrees F (175 degrees C) for 1 hour; baste often with the sauce.

FRENCH STUFFED CABBAGE

Steps:

• Blanch cabbages 10-15 minutes, removing loose leaves as they fall off. Drain well.
• Blanch chard 2 minutes. Drain. Chop.
• Blanch salt pork 5 minutes. Drain. Chop.
• Heat butter in a skillet.
• Add salt pork and onion. Saute 5 minutes. Remove from heat.
• Add chard, tomatoes, rice, peas, garlic and sausage.
• Spread out cabbage leaves. Remove inner core. Fill with mix, evenly.
• Roll up and secure tightly with toothpicks.
• Tie all in a large cheesecloth.
• Cover. Chill 2 hours.
• Place in a large pot. Cover with chicken stock. Season heavily.
• Bring to a boil. Reduce. Cover. Simmer 3 1/2 hours.
• Remove from stock. Un-wrap. Place in dishes.
• Top with a litle stock.

JACQUES' STUFFED CABBAGE

Steps:

• Remove the 12 outermost leaves from the cabbage; blanch for a few minutes in boiling, salted water to soften.
• Rinse blanched leaves in cold water, then drain, and let dry; cut out a v-shaped "notch" to remove some of the tough rib of each leaf, set aside.
• Core remainder of cabbage and chop inner leaves into 1 inch pieces so that you have about 2 cups; wash and set aside.
• Preheat oven to 375 degrees F.
• Heat oil in a large saute pan over medium high heat; add onion and celery and saute, while tossing and stirring, until they begin to soften, about 5 minutes.
• Add garlic and cabbage, cook another minute or so while tossing and stirring.
• Season with salt, pepper, caraway, and coriander, if using.
• Pour in stock, cover, bring to a boil, then reduce heat and simmer, stirring occasionally, until most of the liquid evaporates and vegetables are soft, about 10 to 15 minutes (if too much liquid remains, simply remove cover and continue cooking).
• Remove vegetables to a mixing bowl and allow to cool; add cooked rice and ground beef, mix well (with hands).
• Be sure mixture is well seasoned as this is the stuffing (to test, fry a small amount in butter to taste seasonings).
• To make the sauce, set a casserole, or other oven proof pot, on the stove top and heat over medium high heat; add oil, onion, celery, and carrots.
• Saute until vegetables begin to soften, about 4 to 5 minutes.
• Stir in tomatoes, salt and pepper, and bay leaves; cover and simmer on low while you stuff the cabbage.
• Okay, now the fun part, stuffing the cabbage (this is a Jacques Pepin exclusive method that Julia Child found utterly charming and much easier than the traditional method): Lay a large square of aluminum foil flat on your work surface.
• Place the four largest cabbage leaves on the foil; they should overlap and form a circle with the "notch" on the outside of the circle.
• Spread 1/3 of the stuffing on top, leaving about a 2 or 3 inch margin all around.
• Repeat using the next largest leaves and another 1/3 of the stuffing; then layer with the smallest leaves and remainder of the stuffing.
• Now you are going to use the foil to reshape the cabbage into it's original ball shape, no, seriously.
• Lift the corners and outside edges of the foil, and bring toward the center, so that the bottom layers of cabbage come up and sort of cover the smaller leaf layers.
• Keep pressing and forming into a ball, you will have a small opening at the top of the foil.
• Pour wine and stock into the casserole with the sauce; invert the cabbage ball and place into the sauce with the opening DOWN.
• Bring to a boil, over high heat, cover and place in center of preheated oven.
• Cook 2 hours.
• Once done, remove cabbage to a serving platter; this can be accomplished, heh heh heh, with one of those wire pasta thingys, or a heavy spatula (the opening should still be down).
• Pierce the foil and gently remove, from around and under, without disturbing the shape of the cabbage.
• Cut into wedges to serve; spoon sauce over or serve on side.

CHOUX FARCI AU SAUMON / SALMON STUFFED CABBAGE - FROM THE MOVIE HAUTE CUISINE RECIPE - (4.2/5)

Steps:

• 1) Salmon fish heads and bones placed in a large bowl, leaving a net sink of cold water for ten minutes to clean and eliminate all traces of impurities. Drain and place in a heavy pot with four quarts of cold water. 2) Add the bouquet garni and bring slowly to a boil, skimming. Simmer 15 minutes, pass through a sieve to obtain a clear juice. 3) Salmon fillet slices about 1 cm thick, arrange flat on a plate, lightly salt and pepper, and refrigerate. 4) Cut the pork belly /bacon into thin slices, blanch in boiling water for 2 minutes, with a brief cool under cold water. 5) In a large pot, boil water and blanch the whole cabbage for 3 minutes, drain, cool 10 seconds under cold water, and repeat the procedure again. ( blanched cabbage, whole, in order to protect the delicate inner leaves, and blanched twice to make it more digestible). 6) Drain and on a thick towel, open the cabbage sheet, gently. Keep only the very tender leaves and save the heart for a future soup. 7) In a deep cast-iron pot, sauté the onions with a tablespoon of goose fat. Add carrots, peeled, without heart, detailed sliced, lightly browned, add salt and cover. Cook for 30 minutes over very low heat. Keep warm. 8) Meanwhile, line a strainer with foot square of cheesecloth, taking care of leaves dangling on the sides so that they can then collect leaf edges to form a bundle. Line starting with two layers of large cabbage leaves, taking care of them largely overlap (after poaching, cabbage will remain ball shaped), then a layer of sliced salmon and cabbage and salmon again. Use everything, ending with a double layer of cabbage. Close the cheesecloth, tighten shaped like a balloon and tie securely with kitchen twine. 9) Bring the fish stock to boil, then gently dip the stuffed cabbage, and simmer for 15 minutes, then turn and add 5 minutes of cooking. A large skimmer is helpful at this stage. 10) Drain cabbage, carefully unwrap on a bowl (it should stay in shape), slice into the pan back on the bed of carrots . Pepper optional at the very end of cooking, with fresh ground pepper. 11. A simple Champagne sauce was used in the film. 12. The young carrots are cooked in goose fat with onions. There are red or white wines from the Périgord region, but they may not be available in North America. Lucky you if they are. A good Champagne would certainly work here.

STUFFED CABBAGE

Steps:

• Soak rice while preparing the cabbage and the rest of the filling.
• Using a paring knife, cut out the center core of cabbage.
• Bring water to a boil in a pot large enough to easily hold cabbage head.
• Add cabbage, and cook for 2-3 minutes or until outer leaves are tender but still bright green.
• Lift cabbage from water, and remove outer leaves.
• Return cabbage to boiling water, and repeat brief cooking and removal of leaves until all large outer leaves are removed and nothing but the core remains.
• Reserve 1 cup cabbage cooking water.
• Trim thick center vein from bottom of each leaf until thin enough to roll.
• Finely chop about 1 cup of cabbage core for the filling, and coarsely chop and reserve the remainder of the cabbage core.
• In a medium skillet, melt butter or olive oil over medium heat.
• Crumble ground beef and pork into skillet, and cook until beginning to brown.
• Add onion and garlic, and cook until golden and tender, about 5 more minutes.
• Transfer to a large bowl, and add drained rice, finely chopped cabbage, parsley, green pepper, and celery, and stir to combine.
• Season generously to taste with salt and pepper.
• Add about 1/3 cup of filling to a cabbage leaf.
• Fold base, then sides of cabbage over filling, and roll up leaf, starting with the stem end.
• Repeat with remaining leaves and filling.
• Line the bottom of a 5-6 quart Dutch oven or large casserole with coarsely chopped cabbage core, and place cabbage rolls on top, packing tightly.
• If any large gaps remain between rolls, fill with remaining chopped cabbage.
• In a small saucepan, combine tomato sauce and the reserved 1 cup of cooking water from cabbage, brown sugar, and lemon juice.
• Bring to a simmer, and season to taste with salt and pepper.
• Pour some of the tomato sauce over stuffed cabbage to just cover them.
• Bring to a gentle simmer, adding additional tomato sauce as needed, cover, and simmer for 1 hour or until cabbage rolls are very tender.
• If desired, place sour cream in a small bowl, and ladle in about 3/4 cup of tomato sauce from the cooked stuffed cabbage rolls.
• Whisk to combine, return sour cream mixture to Dutch oven, and stir to combine.
• Serve with additional sour cream if desired.