Stuffed cabbage

A recipe from France: The Cookbook

Preparation: 45 minutes

Cooking: 2 hours

Serves: 6 people


1 x 1.5kg (3¼lb) cabbage

250g (9oz) stuffing for red meats

125g (4¼oz) bacon rashers

1 onion, sliced

1 carrot, sliced

200ml (7fl oz) (generous ¾ cup) any stock

100ml (3½fl oz) (generous ⅓ cup) white wine

salt and pepper


Trim the cabbage, removing any wilted or damaged leaves. Cut a deep cross in the base.

Bring a large pan of salted water to the boil and blanch the cabbage in boiling water for 10 minutes.

Drain the cabbage, remove some of the core to expose the ends of the leaves and drain again with the base facing downwards.

Beginning in the centre of the cabbage, slip a little stuffing into the base of each leaf without pulling the cabbage completely apart.

Wrap the bacon rashers around the cabbage and tie with kitchen string.

Put it in a heavy-based pan with the onion and carrot, and pour on the stock and wine.

Season with salt and pepper, cover with a lid and simmer gently for 2 hours.