Chou Farci

Υλικά

1 whole large cabbage - savoy probably works best

1kg pork mince

1 large carrot

1 onion

2 celery sticks

3 garlic cloves

150g chestnut mushrooms

Thyme

Tomato paste

Nutmeg

1 teaspoon allspice

250ml chicken stock

Butter

2 eggs

75g dried breadcrumbs

Parsley

Salt

Pepper

Olive oil

To start, take your cabbage, remove the core and separate the leaves. We want to keep the leaves as whole as possible. We’re going to blanch the leaves in boiling water for a couple minutes until they become malleable. Don’t boil them for too long or they’ll loose some of that great colour. Remove the leaves from the water and set them down on a tea towel to cool.

Next take your pork mince, and brown it off with some olive oil in a large pot. Once it’s got a bit of colour, remove the meat and replace with your mirepoix of onion, carrot and celery. Slice up your garlic and add that in a minute or so later.

Dice up your mushrooms and once the veg has softened add them into the pot. After a couple more minutes, return the meat to the pot. Season well with salt and pepper, a grating of nutmeg and a teaspoon of allspice.

Next, squeeze in 2 tablespoon of tomato paste. Stir it in and then add in a cup of chicken stock. Cook this gently for about 5/10 minutes until the liquid has been cooked off. At this stage you can transfer across into a large bowl and allow to cool down.