Simple Chou Farci
|Green cabbage||1 Large|
|Lean pork||8 Ounce, cut in pieces and browned (225 Gram)|
|Lean pork back fat||8 Ounce, cut in pieces and browned (225 Gram)|
|Mixed fresh herbs/Dried herbs||2 Teaspoon|
|Mixed herbs||2 Teaspoon (Fresh / Dried)|
|Breadcrumbs||1⁄4 Cup (4 tbs) (1 Handful)|
1 Clean the green cabbage throughly.
2 In a pan add water along with salt and blanch the cabbage for 8 minutes.
3 In a bowl, mix the stuffing ingredients together.
4 Rinse the blanched cabbage in cold water and remove the outer leaves.
5 Cut out the ribbed stem from these leaves and spread them flat on a thin, damp teatowel.
6 Place the prepared stuffing in the centre of the cabbage leaves and then place the cabbage heart on to the stuffing before covering with more stuffing.
7 Again place the cabbage leaves to reform the cabbage shape.
8 Tie firmly by pulling the ends of the cloth together.
9 Poach the cabbage in the cooking pot with the hen 1/2 hour after cooking has started.
10 Serve hot.