Stuffed cabbage or ‘Choux farcis’ inx French are just a delicious way of eating cabbage. This can be adapted in many ways with the stuffing that you prepare.
1 green cabbage
250g of minced meat (beef & pork) – It can be replaced with chicken, I’ve done actually both filling that day
2 garlic clove
1 glass of white wine
1 rusk bread
2 spoon of olive oil
Salt, black pepper, herbs
Start by boiling a large amount of water to soften the cabbage leaves for around 5mn. Then rinse them under cold water to stop the cooking.
Meanwhile, prepare the stuffing. Mix together the minced meat with a the onion, 1 garlic clove & carrot previously finely chopped.
Add the seasoning, egg. Finally crush the rusk bread and add it to the preparation.
Take 1 leave, put some stuffing in the middle and close the leave from the side and tight it with cooking string so that it doesn’t open.
Repeat the same with the rest of the leaves & stuffing.
Heat up some olive oil, add the garlic clove and the tomato cut in 4 pieces and the cabbages stuffed leaves. After 5 to 7mn, add the glass of white wine and cover.
Cook for around 30mn at low heat and add a bit of water to ensure it doesn’t stay dry.
You can also make a tomato sauce and cook it in tomato sauce, it goes well with it.