Photograph of the finished Chou farci

France · Bắp cải nhồi thịt nguyên bắp Chou farci

Chou farci

3 hr Hands-on time
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Cabbage Cabbage 4 lb
  • Photograph of Pork Pork 2.2 lb
  • Photograph of Bread Bread 8.5 oz
  • Photograph of Fresh milk Fresh milk 1 ⅔ cups
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Carrot Carrot 2
  • Photograph of Onion Onion 2
  • Photograph of Dried thyme leaves Dried thyme leaves 0.6 oz
  • Photograph of Chicken broth Chicken broth 8 ½ cups
  • Photograph of Parsley Parsley 3.5 oz

Method

  1. 1 Blanch the entire cabbage in boiling water for 10 minutes, then peel off each leaf, keeping the leaf in its original position.
  2. 2 Soak the breadcrumbs in milk, then mix with minced pork, eggs, parsley, and thyme.
  3. 3 Spread the largest leaf on a damp cloth, then spread a layer of filling, place the next leaf on top, and repeat.
  4. 4 Rearrange the leaves in the correct order from the outside inwards so that the cabbage ball retains its original spherical shape.
  5. 5 Tie the towel into a tight, round bag and simmer it in chicken broth with carrots and onions for 2 hours.
  6. 6 Unfold the cloth, place the whole block on a deep plate, pour in the broth, and cut it like a cake.

With an appliance

  • Pressure cooker 1 hr 40 min

    Replace step 5: pressure cook for 35 minutes, then release the pressure naturally; the cabbage mass will be softer, so let it cool for 15 minutes before removing the cloth.

Start cooking