Stuffed cabbage is an essential recipe from the Aubrac plateau. Although it is found in many regions of France, this traditional dish is perfect for comforting oneself by the fire during the long cold winters. Here is the recipe for 6 to 8 people.
Ingredients
- 2 beautiful green cabbages
- 1 bacon bard
- 4 tablespoons of oil
For the stuffing:
- 500g chard leaves
- 200 g parsley
- 1 big onion
- 2 cloves of garlic
- 300 g leftover cooked meat (veal, pork, beef, chicken)
- 200g blanched semi-salted breast bacon
- 5 eggs
- 150 g flour
- 15 cl milk
- salt pepper
Toppings:
- 1 kg of carrots
- 4 shallots
- 3 tablespoons of oil
The preparation
Strip the cabbage and blanch the leaves for a few minutes in salted boiling water. Drain on a cloth.
The joke :
- Put the meat and the bacon in the blender.
- Coarsely chop the chard, parsley, onion and garlic with a knife and mix everything together.
- Pour this minced meat into a bowl, add the eggs, flour, salt, pepper and gradually the milk. You should obtain a fairly firm stuffing.
- Preheat your oven to 180°C, thermostat 6.
- Oil the bottom of a 24 cm diameter casserole dish, line the top with the largest cabbage leaves, letting them protrude outside the casserole dish. Arrange a thin layer of stuffing in the bottom, cover with a layer of cabbage leaves. Garnish the whole casserole dish, ending with the cabbage.
- Drizzle with 2 tablespoons of oil and place the bard cut in half on the cabbage.
- Cover and bake for 3 hours.
The filling:
- Cut the carrots, sauté in a sauté pan with oil and shallots, salt, pepper, simmer for a good hour.
When ready to serve, unmold the stuffed cabbage onto the hot serving platter. Cut it like a cake, surround it with carrots.
