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Le Chaudron recipe
Chou farci (Cookéo)
Stuffed cabbage (Cookeo)
⏱ 40 minServes 6Medium450 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1savoy cabbage
500 g (18 oz)sausage meat
200 g (7 oz)ground beef
2onions
400 ml (1⅔ cups)vegetable stock
100 g (3½ oz)short-grain rice
1 tspthyme
- 1 savoy cabbage
- 500 g (18 oz) sausage meat
- 200 g (7 oz) ground beef
- 2 onions
- 400 ml (1⅔ cups) vegetable stock
- 100 g (3½ oz) short-grain rice
- 1 tsp thyme
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. 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 the cabbage leaves for a few minutes in boiling water, refresh in cold water and drain well on a towel.
- Run the BROWN mode for 5 minutes and sweat the sliced onions, then mix them with the sausage meat, beef and rice.
- Fill the cabbage leaves, roll into tight bundles and place side by side in the pot.
- Add the vegetable stock and thyme, close the lid and run PRESSURE COOK mode for 25 minutes.
- Carefully release the pressure, open the lid and check the cabbage is tender and the filling cooked through.
- Switch to SIMMER mode for 4 minutes, lid off, to reduce the juices slightly. Adjust the seasoning and serve hot.
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