A classic family dish known as cabbage rolls; cooked cabbage leaves wrapped around a variety of stuffings. It is common to the cuisines of many parts of the world. Chou farci can be interpreted into many versions. Here is an awesome large size family dish version, yet beautiful and on budget!.. Get the best tips and tricks to pass the taste test and presentation! Website:
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Stuffed Cabbage / Chou Farci Recipe
Serves 8.
1 large savoy cabbage, remove core, blanch in boiling salted water for 4 min. Cool in ice water – drain and pat dry
4 ounces (120g) grated parmesan or a mix of 3 aged cheeses such as gouda, manchego, parmesan…
2 ea. (100g) eggs
1 Tbsp (15ml) olive oil
8 ounces (250g) carrot, diced
1 ea. (250g) onion, chopped
1/4 cup (60g) water, white wine or stock
2 ea. garlic cloves, chopped
1 bunch Italian parsley leaves, washed and pat dry
7 ounces (210g) proscuitto
1 lb. (450g) ground pork or veal or both (50/50)
Ground black pepper and salt.
2 qt (2L) stock: vegetable, chicken or beef + a couple fresh thyme sprigs and one bay leaf.
Tomato sauce for plating.
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