Chou farci alsacien

Name: Chou farci alsacien
Total time: 120 min
Yield: Serves 6
Cuisine: Alsace
Ingredients: 1 large Savoy cabbage (1.8 kg / 4 lb); 500 g (18 oz) good-quality sausage meat; 300 g (11 oz) smoked sausage meat; 2 yellow onions, finely chopped; 200 g (7 oz) stale bread soaked in milk; 2 whole eggs; 200 ml (¾ cup) Alsace Riesling; 500 ml (2 cups) chicken stock; 1 bouquet garni (thyme, bay leaf)

Alsatian stuffed cabbage

⏱ 120 minServes 6Medium380 kcal

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

01 — Ingredients6 servings

1large Savoy cabbage1.8 kg (4 lb)
500 g (18 oz)good-quality sausage meat
300 g (11 oz)smoked sausage meat
2yellow onions, finely chopped
200 g (7 oz)stale bread soaked in milk
2whole eggs
200 ml (¾ cup)Alsace Riesling
500 ml (2 cups)chicken stock
1bouquet garnithyme, bay leaf

1 large Savoy cabbage 1.8 kg (4 lb)
500 g (18 oz) good-quality sausage meat
300 g (11 oz) smoked sausage meat
2 yellow onions, finely chopped
200 g (7 oz) stale bread soaked in milk
2 whole eggs
200 ml (¾ cup) Alsace Riesling
500 ml (2 cups) chicken stock
1 bouquet garni thyme, bay leaf

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 cast-iron Dutch oven with lid (28 cm / 11 in)

1 very large pot for blanching (28 cm / 11 in)

1 large 3 L (3 qt) stainless-steel bowl

1 chef’s knife (22 cm / 9 in blade)

kitchen twine

1 medium ladle

1 sturdy wooden spoon

1 fan oven (180 °C / 350 °F)

03 — Method

Blanch the whole cabbage for 10 minutes in the large pot of boiling salted water to soften the outer leaves.
Drain the cabbage, then gently peel off the leaves one by one, keeping the heart intact.
Make the stuffing by mixing both sausage meats, the chopped onions, the soaked and squeezed bread and the beaten eggs.
Rebuild the cabbage, alternating leaves and layers of stuffing, working from the large leaves in toward the heart.
Tie the stuffed cabbage carefully with kitchen twine in a crisscross so it keeps its round shape.
Brown the tied cabbage in the Dutch oven with a little fat for 10 minutes, turning it regularly.
Add the Riesling, the stock and the bouquet garni, then cook covered in the oven at 180 °C (350 °F) for 2 hours.