Side Pannel
Chou Farcie a la Correzienne (Correze Stuffed Cabbage)
Chou Farcie a la Correzienne (Correze Stuffed Cabbage)
- Recipe Submitted by ADMIN on 09/26/2007
Category: French, Vegetables, Meat, Main Dish
Ingredients List
- 1 md Savoy cabbage
- 1 md Onion, sliced
- 1 md Carrot sliced
- 100 g Lard gras (pork back fat)
- Oil/lard
- Water/stock
Directions
FOR STUFFING
750 g Mixed meats, raw/cooked
-including raw pork*
200 g Lard gras -=TO=-
250 g Lard gras
1 sl Raw ham (bayonne type)
1 sl Cooked ham
1 md Onion, chopped
Parsley
15 Cm french bread, crumb only
Milk
2 tb Cream
Pepper
1 Egg yolk (opt)
* NB. As long as there's SOME raw pork, almost any combination of pork,
poultry and beef even can be used. Without cooked meat, use 1/3 pie veal
and 2/3 lean pork. The lard gras should be 1/4 to 1/3 of weight of lean
meats.
Make stuffing. Slice bread, soak in milk, working in with fork. Drain &
work well. Chop all the meats together and mix with bread, parsley, onion,
pepper, cream and optional egg yolk - used if the meat is a bit lean. If
you have used ham and salted pork back fat, you won't need salt.
Separate the leaves of the cabbage, carefully, and blanch them in boiling
water 5 minutes - refresh.
Using 1 or more leaves (depending on size) stuff each leaf with 1-2 tbs of
stuffing, wrapping the leaves round to form a packet. Tie with string.
Meanwhile, fry the remaining lard gras, sliced, in a little oil or lard, in
a large casserole until brown and all the fat has run. Fry the cabbage
packets a few at a time (cover bottom of pan) till well browned on both
sides. Fry the onion and carrot in the remaining fat till softened. Return
cabbage balls to pan and pour a little water or stock over to half cover
the lowest layer of balls. If you have used ham and salted back fat, you
won't need salt. Simmer, repositioning the packets after half time, for
about an hour, when the stock will have reduced to a generous sauce.
After a recipe by Linette Vallat - Forges Correze
written & MMed IMH c/o Le MarYol BBS 2:325/3.4
750 g Mixed meats, raw/cooked
-including raw pork*
200 g Lard gras -=TO=-
250 g Lard gras
1 sl Raw ham (bayonne type)
1 sl Cooked ham
1 md Onion, chopped
Parsley
15 Cm french bread, crumb only
Milk
2 tb Cream
Pepper
1 Egg yolk (opt)
* NB. As long as there's SOME raw pork, almost any combination of pork,
poultry and beef even can be used. Without cooked meat, use 1/3 pie veal
and 2/3 lean pork. The lard gras should be 1/4 to 1/3 of weight of lean
meats.
Make stuffing. Slice bread, soak in milk, working in with fork. Drain &
work well. Chop all the meats together and mix with bread, parsley, onion,
pepper, cream and optional egg yolk - used if the meat is a bit lean. If
you have used ham and salted pork back fat, you won't need salt.
Separate the leaves of the cabbage, carefully, and blanch them in boiling
water 5 minutes - refresh.
Using 1 or more leaves (depending on size) stuff each leaf with 1-2 tbs of
stuffing, wrapping the leaves round to form a packet. Tie with string.
Meanwhile, fry the remaining lard gras, sliced, in a little oil or lard, in
a large casserole until brown and all the fat has run. Fry the cabbage
packets a few at a time (cover bottom of pan) till well browned on both
sides. Fry the onion and carrot in the remaining fat till softened. Return
cabbage balls to pan and pour a little water or stock over to half cover
the lowest layer of balls. If you have used ham and salted back fat, you
won't need salt. Simmer, repositioning the packets after half time, for
about an hour, when the stock will have reduced to a generous sauce.
After a recipe by Linette Vallat - Forges Correze
written & MMed IMH c/o Le MarYol BBS 2:325/3.4
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