1. Ingredients:
- A whole savoy cabbage ( just around $1 at farmer market)
- 1 carrot (chopped)
- 1/2 onion (chopped)
- 4-5 mushrooms (chopped)
- Parsley and basil: 1 spoon for each chopped herb (if you don't have fresh leaves, used the dried one that every Trader Joe's sells it)
- 1/2 pound of ground pork
- 1 egg
- Stock: chicken/pork/ beef or vege is ok, even water
- bacon or prosciutto (I bought at Wholefood)
- Salt: 1,5 spoon, pepper
- Cotton string
2. Method:
- Clean the cabbage, cut the leaves out and boil them in boiled water for 1-2 minutes
- Risen the leave under cold water to let them cool down
- Mix meat, egg, chopped onion, carrot, mushroom, 1/2 amount of chopped herbs, salt, and pepper
- On a flat surface (or you can make it in a big bowl to make the round shape), put 3 to 4 strings cross each other before placing the biggest leaves in the shape of blooming flower
- Add a small leave in the center
- Start to stuff: 1 layer of mixed meat (around 1/2 inch) then 1 layer of leaves until all the meat gone.
When stuffing, try to make the whole piece as round as possible.
- Close the outside leaves and tight the strings
- In a medium pot, add stock/ or water (up to 1/2 volume of the pot), heat until it boil, then add the cabbage and the rest of chopped herbs. Make sure the water can cover the cabbage. After it boils again, cook at low medium heat.
- After 1 hour, take the cabbage out, the remain stock you can use to cook soup
- Cover the cabbage with bacon or prosciutto and bake for 30 minutes at 350 degree
- And here is my final chou farci
- This dish can eat with pickle baby cucumber (I bought from Trader Joe's). This one is imported from France.
