Chou farci d’Auvergne (stuffed cabbage)

A classic rustic, hearty and well-loved French dish.

• serves

  4

• prep

  45 minutes

• cook

  1:10 hour

• difficulty

  Easy

Ingredients

• 2 large savoy cabbage leaves
• 2 tbsp extra virgin olive oil
• 1 carrot, finely diced
• 1 leek, finely diced
• 2 celery stalks, finely diced
• 1 onion, finely diced
• 100 g mushrooms, finely diced
• 4 garlic cloves, finely chopped
• 100 g speck, finely diced
• 1 tbsp finely chopped sage
• 2 slices bread
• 310 ml (1¼ cups) chicken stock
• 2 tbsp brandy
• 2 eggs
• 500 g pork mince

Instructions

1. Bring a large saucepan of salted water to the boil over high heat. Add the cabbage leaves and blanch for 5 minutes or until just tender. Remove the cabbage leaves and place in iced water. Once fully chilled, drain and pat dry on paper towel or a kitchen cloth.
2. Preheat an oven 180˚C.
3. Place a saucepan over high heat and when hot, add the oil, vegetables, garlic, speck and sage and cook, stirring regularly until just softened. Remove from the heat and set aside.
4. Tear the bread into a bowl, pour over 60 ml (¼ cup) of chicken stock, then add the brandy and eggs and stir to combine well. Add the pork mince and mix well to combine. Add the vegetables and mix until well combined.
5. Line a 15 cm bowl with plastic wrap. Place the 2 cabbage leaves into the mould so they just overlap and fill the mould. Fill the cabbage leaves with the pork farce and fold over the cabbage leaves to seal.
6. Place the remaining stock in a wide heavy based saucepan and bring to the boil. Once boiling, remove the cabbage parcel carefully from the plastic-lined bowl and add the parcel, seam side down, to the saucepan. Place the lid on the pan, transfer to the oven and bake for 25 minutes. Remove the lid and bake for another 25 minutes or until golden. Serve warm.

Photography by Blink TV. Styling by Blink TV. Food preparation by Guillaume Brahimi.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.