How to Make Delicious Stuffed Cabbage: A French Classic Made Easy
Stuffed cabbage, known as Chou Farci in French, is a delightful comfort food that’s both satisfying and impressive. With the help of ready-made stuffing, you can whip this dish up effortlessly. All you need is a fresh Savoy cabbage and some cozy seasonings to bring this French classic to your table.
Ingredients
- 1 Savoy cabbage
- 1.5 kg (2lb 3oz) of ready-made poultry or pork stuffing (or remove the skin from your favorite sausages)
- 1.5 litres (3 pints) of good quality chicken stock
- 2 bay leaves
- 2 garlic cloves, peeled and finely chopped
- 10 sprigs of fresh parsley
- 2 carrots, peeled and cut into small slices
- Salt and pepper, to taste
Instructions
Prepare the Cabbage
Start by cutting off the tough outer leaves of the cabbage and washing them thoroughly. Don’t worry about discarding them; instead, set aside the fresh, tender leaves you’ll need later. Cut off the root bottom and carefully separate the leaves, organizing them from largest to smallest.
Blanch the Leaves
Bring a large pot of salted water to a rolling boil. Blanch the cabbage leaves for about a minute—5 or 6 leaves at a time works well, then use a slotted spoon to remove them. Blanch the cabbage heart for a minute as well, and set it aside.
Stuff the Cabbage
Begin with the smallest leaves, applying just a bit of stuffing onto each one. Layer them back into place around the cabbage heart, securing the stuffing as you go. To keep the cabbage compact, tie three pieces of string around it.
Cook the Stuffed Cabbage
Place the sliced carrots into a large crockpot and top with chicken stock. Add the stuffed cabbage, garlic, parsley, and season with salt and pepper. Once the stock reaches a boil, reduce the heat to a gentle simmer. Cover and cook for 1 hour and 30 minutes. Occasionally check and ladle some stock over the cabbage for even cooking.
Serve the Dish
Carefully remove the stuffed cabbage from the pot. Let it rest on a cutting board, slice off the string, and cut it into 4-6 portions. Serve in large soup bowls, drizzled with the rich, flavorful broth from the pot.
How to Serve
This delightful dish is best enjoyed in deep soup bowls, drenched in the aromatic chicken stock that’s infused with the flavors of the cabbage and the savory stuffing. Pair it with a light and fruity Pinot Noir wine from Alsace for an exquisite dining experience.
Cooking Tip:
If you prefer individual parcels, also known as “paupiettes,” follow the same recipe but stack 4 leaves for each parcel, placing the stuffing on the top leaf. Roll and tie them individually, cooking for only 20-25 minutes in the stock.
