Pork Stuffed Cabbage

Stuffed cabbage – chou farci – is a classic French comfort dish, slow-baked in rich stock for a flavourful meal. This version comes from A Taste of the Château by Dick and Angel Strawbridge…

Serves 8

INGREDIENTS

• 1 Savoy cabbage (about 1 kg/2 lb 4 oz)
• 2 tbsp olive oil
• 75 g (2¾ oz) bacon lardons
• 1 onion, diced
• 1 garlic clove, crushed
• 600 g (1 lb 5 oz) minced pork
• 150 g (5½ oz) fresh breadcrumbs
• 2 tbsp chopped fresh parsley
• 1 egg, beaten
• 500 ml (18 fl oz) boiling chicken stock

METHOD

1. Preheat the oven to 200°C/Fan 180°C/400°F/Gas 6. Remove any torn outer leaves from the cabbage and discard. Trim the base so it sits flat, but be careful not to cut too close to the base of the leaves.
2. Bring a large saucepan of water to the boil, add the whole cabbage and return to the boil. Cook for 5 minutes then remove the cabbage from the pan. Refresh under cold water, then set aside to drain and dry thoroughly.
3. Place the cabbage on its stalk end and gently peel back the outer 5-6 layers of leaves, revealing the rounded heart in the middle. Carefully pop a knife under the heart and cut through the stalk close to the base to remove it, without cutting through the outer leaves. (Reserve the heart to be used separately.)
4. Meanwhile, place the olive oil in a frying pan over a medium heat. Add the lardons and onion and fry for 3-4 minutes. Stir in the garlic and cook for a further 1 minute. Set aside to cool completely.
5. Put the onion mixture in a large bowl and add the pork, breadcrumbs, parsley, egg and plenty of salt and white pepper. Mix together thoroughly then form into a ball. Press the ball into the hollowed-out cabbage and draw the outer leaves back over the meat to enclose it. Transfer the stuffed cabbage to an ovenproof casserole dish and pour in the boiling stock. Cover the pan with a lid and bake in the oven for 50-55 minutes until the internal temperature is 74°C/165°F or a skewer inserted into the centre of the cabbage comes out piping hot. Serve by cutting into segments.

Note

When you’ve cooked the cabbage, use the stock to make a thick gravy. This is great served with potato purée.

Lead photo credit : TasteoftheChateau_Pork