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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



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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