Chou Farci Stuffed Cabbage Recipe
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.
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.greatbritishchefs.com.
Cooking tools:
- Pan
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
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Stuffed Cabbage - OU Life
ou.org
Classic French Pot-au-Feu Recipe
saveur.com
Classic French Pot-au-Feu Recipe
saveur.com
Pot-au-Feu
justhungryeveryday.com
Yummy Leftover Cabbage Casserole | Just A Pinch Recipes
justapinch.com
Pot-au-feu
fooby.ch
Stuffed Cabbage Recipe - (4.7/5)
keyingredient.com
Pot-Au-Feu
americastestkitchen.com