Chou Farci Stuffed Cabbage Recipe - Great British Chefs
A traditional French recipe for using up leftover beef from a pot-au-feu, stew or roast, Pascal Aussignac's chou farci, or stuffed cabbage recipe, can be adapted to use any leftover meat.
Ingredients
- 1 savoy cabbage
- 200g of leftover roast beef, finely chopped
- 400g of sausage meat
- 2 garlic cloves, chopped
- 2 eggs, beaten
- 2 carrots, chopped
- 2 onions, chopped
- 100g of bacon, thick-cut, chopped
- 1l beef stock
- 1 bouquet garni
- caul fat, optional
- sea salt
- freshly ground black pepper
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