World Flavors Cookbook

Chou Farci

A rustic French take on stuffed cabbage, often prepared as a whole reassembled head of cabbage or individual rolls, flavored with chestnuts and pork.

Cuisine: France

Ingredients

• 1 large Savoy cabbage
• 500g ground pork
• 100g cooked chestnuts, crumbled
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 egg
• 100ml white wine
• Thyme, salt, pepper

Instructions

1. Blanch the cabbage leaves in boiling water for 3-5 minutes.
2. Mix pork, chestnuts, onion, garlic, egg, and herbs.
3. Place a spoonful of filling in each leaf and roll tightly.
4. Arrange in a buttered baking dish, pour over the wine.
5. Bake at 180°C for 45-60 minutes, basting occasionally.