Stuffed cabbage à la Monique from A Table in the Tarn: Living, Eating and Cooking in South-west Fran
Our femme de ménage Monique professes to love all food, but her special favourites are the French country dishes she was brought up with. I first met chou farci in Jane Grigson’s Charcuterie and...
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Ingredients
- chopped fresh herbs, such as thyme and parsley
- 3 slices of bread made into crumbs, or 75 g fresh breadcrumbs
- about 425 ml stock or mixture of stock and wine
- 500 g Toulouse sausages, skins removed, or sausagemeat
- 1 egg, beaten
- 1 Savoy cabbage (the crinkly kind)
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