Cabbage Stuffed with Sausage and Chard from Sud de France by Caroline Conran
Winter cabbages in the Haut-Languedoc are curly giants standing in bare earth, flattened and knobbly, bred to resist the rigours of the Montagne Noire and considered at their best after a hard seas...
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Ingredients
- 3-4 sprigs thyme or 1 tsp dried thyme
- a quantity of tomato sauce
- 600 ml chicken stock
- salt, pepper
- 1 tbsp lard, pork dripping or olive oil
- ½ onion, finely chopped
- 1 slice (25 g) country bread
- 300 g pure pork sausage meat, crumbled
- 1 egg
- 1 clove garlic, finely chopped
- 1 green curly cabbage, Savoy is ideal
- 200 g Swiss chard
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