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Recipe : **** Correze Stuffed Cabbage

Correze Stuffed Cabbage
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Course:
Main Dish

Practical information

  • Prep time
    35 min
  • Cooking
    1 h
  • Ready in
    1 h 35
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             
 
* 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.
 

Categories

Budget:
friendly
Difficulty:
easy recipe
Recipe for:
big families
Preparation:
in advance
Category:
Vegetable recipes
Tags:
cabbage, Cabbage, Stuffed, Beef, lard, Lean, meat, of pork, pie, pie, pork, Pork, Poultry, raw, Veal, Veal, bacon, tea

Recipe's Ingredients

  Quantities for people → Recalculate
  • 1 med savoy cabbage
  • 2 med onion
  • 1 med carrot
  • 1 slc raw ham (bayonne type)
  • 1 slc cooked ham
  • parsley
  • 15 cm french bread, crumb only
  • 2 tablespoons cream
  • pepper
  • 1 egg yolk (opt)
  • 100 g lard gras (pork back fat)
  • 750 g mixed meats, raw/cooked including raw pork
  • 200 g to 250 lard gras
  • oil
  • water/stock
  • milk

  • Recipe preparation steps

  • 1
    Make stuffing.
  • 2
    Slice bread, soak in milk, working in with fork.
  • 3
    Drain & work well.
  • 4
    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.
  • 5
    If you have used ham and salted pork back fat, you won't need salt.
  • 6
    Separate the leaves of the cabbage, carefully, and blanch them in boiling water 5 minutes - refresh.
  • 7
    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.
  • 8
    Tie with string.
  • 9
    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.
  • 10
    Fry the cabbage packets a few at a time (cover bottom of pan) till well browned on both sides.
  • 11
    Fry the onion and carrot in the remaining fat till softened.
  • 12
    Return cabbage balls to pan and pour a little water or stock over to half cover the lowest layer of balls.
  • 13
    If you have used ham and salted back fat, you won't need salt.
  • 14
    Simmer, repositioning the packets after half time, for about an hour, when the stock will have reduced to a generous sauce.
  • 15
    After a recipe by Linette Vallat - Forges Correze
  • Ready !