CHOU VERT FARCI (STUFFED CABBAGE)

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Chou vert farci (Stuffed cabbage) image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 1h15m

Yield 10 - 12 servings

Number Of Ingredients 29

1 three-and-one-half-pound firm, unblemished cabbage
1 tablespoon butter
2 cups finely chopped mushrooms, about 1/2 pound
1 cup finely chopped onion
1 tablespoon finely chopped garlic
1 1/2 bay leaves, finely minced
1 1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
1/2 pound chicken livers, picked over to remove any tough fibers
1 pound ground pork (with a small amount of fat included)
Salt, if desired
Freshly ground pepper
2 eggs, lightly beaten
1/2 cup finely chopped parsley
1 cup fine fresh bread crumbs
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon allspice
1 1/2 pounds chicken wings
3/4 pound pork bones, chopped into two-inch pieces
1/2 cup coarsely chopped onion
1/2 cup coarsely chopped carrots
1/2 cup coarsely chopped celery
1 whole clove garlic
6 peppercorns
1/2 cup dry white wine
2 cups fresh or canned chicken broth
1/4 cup tomato paste
1 cup chopped, red, ripe tomatoes or imported canned tomatoes
1 teaspoon arrowroot or cornstarch
2 tablespoons dry white wine

Steps:

  • Preheat oven to 375 degrees.
  • Using a sharp knife, cut off the stem end of the cabbage. Cut out the core of the cabbage.
  • Bring a large quantity of water to the boil in a kettle. Add the cabbage and cover. Let it boil, turning the cabbage so that it cooks evenly all over. As the cabbage cooks, separate the leaves at intervals and cook from 10 to 15 minutes. Drain thoroughly.
  • Heat the butter in a skillet and add the mushrooms and finely chopped onion. Cook, stirring, until onion is wilted and mushrooms have given up their liquid. Continue cooking until liquid evaporates. Add the finely minced garlic, half a bay leaf and half of the thyme and stir.
  • Finely chop the livers or puree them in an electric blender or food processor. Add the livers and pork to the mushroom-and-onion mixture. Cook, stirring, about 30 seconds. Add salt and pepper to taste.
  • Spoon and scrape the mixture into a mixing bowl. Let cool briefly. Add the eggs, parsley, bread crumbs, nutmeg and allspice. Add salt and pepper to taste and blend well.
  • Lay out a large square of cheesecloth on a flat surface. Arrange six or seven of the large cabbage leaves in the center of the cheesecloth, the edges of the leaves slightly overlapping in a circular fan shape. The stem ends of the leaves should point outward and not to the center. Cover the middle of the circle of leaves with another large leaf.
  • Spoon about one-third of the pork mixture into the center of the round layer of cabbage leaves. Spoon it almost but not quite to the outer edges of the leaves.
  • Add another layer of slightly smaller leaves. Spread this with another third of the filling. Add another layer of leaves and a final third of the filling. Put the smallest leaves in the center of the final layer of filling.
  • Bring up the edges of the cheesecloth so that the leaves and filling are returned to a whole cabbage shape. Press the large cabbage together compactly and tighten the cheesecloth all around. Tie the cheesecloth into a tight bag and cut off the excess cheesecloth at the ends.
  • Select a heavy casserole large enough to hold the stuffed cabbage. Add the chicken wings and pork bones and cook, stirring, until nicely browned. Add the coarsely chopped onion, carrots, celery, whole clove of garlic, peppercorns and the remaining bay leaf and thyme. Cook, stirring, about one minute. Pour off most of the fat.
  • Add the wine, chicken broth, salt and pepper to taste. Add the tomato paste and stir. Add the tomatoes.
  • Arrange the cabbage tied side down and cover closely. Place in the oven and bake two hours.
  • Remove the cabbage from the sauce. Untie and discard the cheesecloth. Arrange the cabbage on a baking dish. Return it to the oven and bake 10 minutes.
  • Meanwhile, cook down the sauce remaining in the casserole over moderately high heat five minutes. Strain the sauce, pressing the solids to extract as much liquid as possible. Put the sauce in a saucepan. Blend the arrowroot or cornstarch and wine and add it to the sauce, stirring.
  • As the cabbage bakes for 10 minutes, baste it occasionally with the sauce. Serve with parsleyed potatoes.

haroon balouch
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I made this recipe for a dinner party, and it was a hit! The cabbage rolls were tender and flavorful, and the sauce was delicious. I would definitely make this dish again.


Robi Ahmmed
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This stuffed cabbage recipe is a great way to get your kids to eat their vegetables. The cabbage leaves are cooked until they're tender and flavorful, and the filling is packed with vegetables. My kids loved this dish!


Malik Maaz
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I'm not a fan of cabbage rolls, but I decided to try this recipe anyway. I was pleasantly surprised! The cabbage leaves were tender and flavorful, and the filling was delicious. I would definitely make this dish again.


Lenin Martinez
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This stuffed cabbage recipe is a great way to use up leftover cabbage and ground beef. The filling is simple to make, and the cabbage leaves cook up tender and flavorful. I served this dish with mashed potatoes and gravy, and it was a hit!


Lillian Drateru
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I made this recipe for a potluck, and it was a big hit! Everyone loved the tender cabbage leaves and the flavorful filling. I would definitely make this dish again.


Sara Magdy
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This stuffed cabbage recipe is a bit time-consuming to make, but it's worth the effort. The cabbage leaves are stuffed with a flavorful mixture of ground beef, rice, and vegetables. The cabbage is then braised in a tomato sauce until it's tender and


Hridoy Hasan BD
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I'm not a big fan of cabbage, but I really enjoyed this recipe. The cabbage leaves were cooked perfectly, and the filling was flavorful and satisfying. I would definitely make this dish again.


Imr aj
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This stuffed cabbage recipe is a great way to use up leftover rice. The filling is simple to make, and the cabbage leaves cook up tender and flavorful. I served this dish with a side of mashed potatoes and gravy, and it was a hit!


Juliet Mwila
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I love this stuffed cabbage recipe because it's so versatile. You can use any type of ground meat, and you can add your favorite vegetables to the filling. I also like to experiment with different sauces.


Inder Singh Offical
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This stuffed cabbage recipe is a great make-ahead meal. You can make the cabbage rolls ahead of time and then freeze them. When you're ready to serve, simply thaw the cabbage rolls and bake them in the oven.


Donna Mcveigh
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I made this recipe for a dinner party, and it was a hit! The cabbage rolls were tender and flavorful, and the sauce was delicious. I would definitely make this dish again.


Katina Lamb
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This stuffed cabbage recipe is a great way to get your kids to eat their vegetables. The cabbage leaves are cooked until they're tender and flavorful, and the filling is packed with vegetables. My kids loved this dish!


Opal Batchelor
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I'm not a fan of cabbage rolls, but I decided to try this recipe anyway. I was pleasantly surprised! The cabbage leaves were tender and flavorful, and the filling was delicious. I would definitely make this dish again.


Mauri Ureta
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This stuffed cabbage recipe is a great way to use up leftover cabbage and ground beef. The filling is simple to make, and the cabbage leaves cook up tender and flavorful. I served this dish with mashed potatoes and gravy, and it was a hit!


PUBG ACCOUNT
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I made this recipe for a potluck, and it was a big hit! Everyone loved the tender cabbage leaves and the flavorful filling. I would definitely make this dish again.


150kVibes xo
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This stuffed cabbage recipe is a bit time-consuming to make, but it's worth the effort. The cabbage leaves are stuffed with a flavorful mixture of ground beef, rice, and vegetables. The cabbage is then braised in a tomato sauce until it's tender and


BELLAMY
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I'm not a big fan of cabbage, but I really enjoyed this recipe. The cabbage leaves were cooked perfectly, and the filling was flavorful and satisfying. I would definitely make this dish again.


Sardar Qadeer
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This stuffed cabbage recipe is a great way to use up leftover cabbage. The filling is simple and easy to make, and the cabbage leaves cook up tender and flavorful. I served this dish with mashed potatoes and gravy, and it was a hit!


Rodney Higginson
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I've made this recipe several times now, and it's always a crowd-pleaser. The cabbage is cooked perfectly, and the filling is delicious. I highly recommend this recipe!


Bismiallah Bahi
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This stuffed cabbage recipe was a hit with my family! The cabbage leaves were tender and flavorful, and the filling was savory and satisfying. I especially loved the addition of the bacon and sausage, which gave the dish a smoky and rich flavor.


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