This is Julia Child's Stuffed Cabbage (Chou Farci) from Mastering the Art of French Cooking Vol 2. cookbook.
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Recipe & Ingredients:
(for 8-10 people)
Filling:
2 cups (1 lb) fresh sausage
1 1/2 cup diced ham
2 cups minced onions
2 cups boiled rice
1/2 tsp sage
1/2 tsp caraway seeds
1/4 cup minced parsley
1 egg
salt and peppa
2 1/2 lb savoy (preferably) or smooth leaf
other miscellaneous ingredients:
10 to 12 slices of lean salt pork approximately 4 x 1 1/2 inches and 3/8 inch thick
1 medium onion
1 medium carrot
2 tb pork fat
stuffing the cabbage:
2 1/2 to 3 quart mold (like a Charlotte!)
3 to 4 cups good beef stock
salt and pepper
sauce:
1/2 cup minced onions
1 tb pork fat or cooking oil
1 clove mashed garlic
1 lb tomatoes (3 to 4 medium sized)
1/2 sage
salt and pepper
(if sauce is too runny use 1/2 tb corn starch blended with 1 tb tomato juice or beef stock)
top with parsley
This Julia Child Cabbage Recipe is a Glorious & Confusing Mess
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