French Stuffed Cabbage

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READY IN: 7hrs
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Blanch cabbages 10-15 minutes, removing loose leaves as they fall off. Drain well.
  • Blanch chard 2 minutes. Drain. Chop.
  • Blanch salt pork 5 minutes. Drain. Chop.
  • Heat butter in a skillet.
  • Add salt pork and onion. Saute 5 minutes. Remove from heat.
  • Add chard, tomatoes, rice, peas, garlic and sausage.
  • Spread out cabbage leaves. Remove inner core. Fill with mix, evenly.
  • Roll up and secure tightly with toothpicks.
  • Tie all in a large cheesecloth.
  • Cover. Chill 2 hours.
  • Place in a large pot. Cover with chicken stock. Season heavily.
  • Bring to a boil. Reduce. Cover. Simmer 3 1/2 hours.
  • Remove from stock. Un-wrap. Place in dishes.
  • Top with a litle stock.
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