Cabbage Stuffed with Chestnuts from Savoie: The Land, People, and Food of the French Alps by Madeleine Kamman
This is very popular in the Savoie and in the Lyon area. It makes a great vegetarian meal if cooked with vegetable broth instead of bouillon. Also good with any
Ingredients
- 1-1½ cups bouillon
- 1 pound peeled chestnuts, cooked half tender
- Pepper from the mill
- Salt
- 2 tablespoons butter
- 1 large Savoy cabbage
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