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Recipe · Poitou-Charentes
Farci poitevin aux herbes
Poitou cabbage and greens pudding
⏱ 180 minServes 8Medium320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
1savoy cabbage
500 g (18 oz)Swiss chard
300 g (11 oz)spinach
100 g (3½ oz)sorrel
1bunch spring onions
200 g (7 oz)lean slab bacon
4eggs
200 g (7 oz)fresh breadcrumbs
200 ml (¾ cup)milk
50 g (2 oz)butter
Saltpepper, nutmeg
- 1 savoy cabbage
- 500 g (18 oz) Swiss chard
- 300 g (11 oz) spinach
- 100 g (3½ oz) sorrel
- 1 bunch spring onions
- 200 g (7 oz) lean slab bacon
- 4 eggs
- 200 g (7 oz) fresh breadcrumbs
- 200 ml (¾ cup) milk
- 50 g (2 oz) butter
- Salt pepper, nutmeg
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Blanch 8 cabbage leaves for lining and refresh them in cold water.
- Finely chop the rest of the cabbage, the chard, spinach, sorrel and onions.
- Sweat this mixture in butter for 15 minutes to cook off the water.
- Chop the bacon and add it to the mixture.
- Soak the bread in milk, squeeze it and mix it in.
- Add the eggs, salt, pepper and plenty of nutmeg.
- Line a damp kitchen towel with the cabbage leaves.
- Add the filling, gather into a tight ball and tie.
- Poach for 2 hours in a large pot of simmering vegetable broth.
- Unwrap, slice like a terrine and serve warm or cold.
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