Chou farci

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.