Chou farci ardéchois

Name: Chou farci ardéchois
Total time: 120 min
Yield: Serves 6
Cuisine: Ardèche
Ingredients: 1 savoy cabbage; 400 g (14 oz) pork sausage meat; 150 g (5 oz) smoked bacon; 100 g (½ cup) short-grain rice; 2 onions; 2 whole eggs; 500 ml (2 cups) chicken stock; 1 tsp fleur de sel; 1 tsp freshly ground pepper

Ardèche stuffed cabbage

⏱ 120 minServes 6Hard480 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

1savoy cabbage
400 g (14 oz)pork sausage meat
150 g (5 oz)smoked bacon
100 g (3½ oz)short-grain rice
2onions
2whole eggs
500 ml (2 cups)chicken stock
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper

1 savoy cabbage
400 g (14 oz) pork sausage meat
150 g (5 oz) smoked bacon
100 g (3½ oz) short-grain rice
2 onions
2 whole eggs
500 ml (2 cups) chicken stock
1 tsp fleur de sel (flaky sea salt)
1 tsp freshly ground pepper

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large Dutch oven (30 cm / 12 in)

1 large stockpot (6 L / 6 qt)

1 bowl (2 L / 2 qt)

1 roll kitchen twine

03 — Method

Separate the cabbage leaves, remove the thick ribs and blanch 5 min in a large pot of salted boiling water, then cool and drain.
Finely slice the onions and sweat 3 min in the Dutch oven with a little bacon fat until soft and translucent.
In a bowl, mix the sausage meat, chopped smoked bacon, short-grain rice, whole eggs and cooked onions, and season generously.
Lay the largest leaves in a ring on the work surface, put the stuffing in the center and fold the leaves over one by one to re-form a cabbage.
Tie the cabbage carefully with twine so it holds its shape, then place it in the large Dutch oven with the remaining leaves.
Pour hot chicken stock halfway up, cover and simmer over low heat 1½ hours, basting often. Serve in generous wedges.