A traditional French recipe
for using up leftover meat
from a pot-au-feu, stew or
roast, Pascal Aussignac's
stuffed cabbage recipe
can be adapted to use any
leftover cooked beef or other
meats. Cooking the cabbage
in a snug-fitting pan will help
it hold together.
Choux farci (stuffed cabbage) by by Pascal
Aussignac, chef at Club Gascon
• 1 savoy cabbage
• 200g of leftover roast beef, finely
• 400g of sausage meat
• 2 garlic cloves, chopped
• 2 eggs, beaten
• 2 carrots, chopped
• 2 onions, chopped
• 100g of bacon, thick-cut, chopped
• 1l beef stock
• 1 bouquet garni
• caul fat, optional
• sea salt
• freshly ground black pepper
MAKING CARBS COUNT
1. Place the whole cabbage base-side
down in a pan, ensuring that it fits snugly.
Cover with boiling water and place on a
medium-low heat. Simmer for 10 minutes
then drain; leave the cabbage to cool
upside-down in a colander.
2. Meanwhile, place the chopped beef,
sausage meat, garlic and eggs in a large
bowl and gently combine using a fork.
Season with a little salt and pepper (the
sausage meat will already be seasoned).
3. Place the cabbage the right way up
and carefully pull apart the centre to cut
out the heart. Finely chop this and mix into
the meat stuffing. Keeping the cabbage
whole, use a spoon to help pull apart
the outer leaves and push some of the
stuffing into the gaps.
4. Fill the hollow centre with the last of
the stuffing and reshape the cabbage,
gently pushing the leaves back together
into a round shape. Ensure the cabbage
fits snugly in the pan to keep its shape
together as it cooks.
5. Scatter the chopped vegetables and
bacon over the cabbage and pour the
stock in. Add the herbs and bring to the
boil, then reduce to a gentle simmer.
Partially cover the pan with a lid or foil and
cook for 3 hours, until stock evaporates.
6. Once cooked, remove from the pan
and serve whole, or slice into quarters.
Scatter over the softened carrots and
onions, plus any stock left in the pan and
a little seasoning to taste.
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