Chou Farci
by james__holdsworth
wintercabbagestuffedcabbageseasonalcookingporkmushrooms
Ingredients
produce
- parsley
- thyme
- 1cabbage(whole, large, savoy probably works best)
- 2celery sticks
- 1onion
- 1carrot(large)
- 3garlic cloves
- 150 gchestnut mushrooms
protein
- 1 kgpork mince
- 2eggs
dairy
- butter
grain
- 75 gdried breadcrumbs(dried)
pantry staple
- nutmeg
- tomato paste
- 1 teaspoonallspice
- salt
- pepper
other
- 250 mlchicken stock
- olive oil
Instructions
- Take your cabbage, remove the core and separate the leaves. Keep the leaves as whole as possible.
- Blanch the leaves in boiling water for a couple minutes until they become malleable. Remove the leaves from the water and set them down on a tea towel to cool.
- In a large pot, brown the pork mince with some olive oil. Once it has color, remove the meat.
- Replace with mirepoix of onion, carrot, and celery. Slice up garlic and add that in a minute later.
- Dice mushrooms and add them to the pot once the vegetables have softened.
- After a couple more minutes, return the meat to the pot. Season well with salt, pepper, nutmeg, and allspice.
- Squeeze in 2 tablespoons of tomato paste and add a cup of chicken stock.
- Cook gently for about 5/10 minutes until the liquid has been cooked off.
- Transfer mixture to a large bowl and allow to cool down.