Traditional French Stuffed Cabbage Recipe from Limousin France
Stuffed cabbage packages
Economic, decorative and delicious
This is another one of my Cinderella dishes! It's the perfect frugal recipe for transforming all your left over food into something gorgeous. Stuffed cabbage is one of many such recipes from Limousin, the rural heart of France.
This is a farming area and it was once very poor. Stale bread, chestnuts and cabbage often feature as cooking ingredients and this cabbage recipe features all three! I've really enjoyed eating them in the local restaurants and Videix annual fete, and then making them for myself at our Bed and Breakfast, Les Trois Chenes. I just adore the idea of changing base materials into gold, and that is exactly what this cabbage recipe does.
So far I haven't been brave enough to offer it to guests - so many people just won't even try cabbage! (Can you believe it?)
For more of my recipes have a look at my on-going on-line Les Trois Chenes Recipe Book
Stuffed cabbage Ingredients
If you look up recipes for traditional French stuffed cabbage, you'll find they vary quite a bit, and my main recipe comes from an older local resident of Videix; the one who makes the stuffed cabbages for one of our annual communal meals (read on for more about these!). There are three or four elements that are common to all the recipes: Cabbage - of course -, moistened stale bread and sausage meat. I reckon that you could produce this dish using only these ingredients.
In addition to these, my mentor added milk, eggs, onionsherbs and seasoning. Other recipes suggest chestnuts, a local staple as we are surrounded by woodlands composed of sweet chestnut and oak trees), carrots and tomatoes.
It is obvious where this has come from. Stuffed cabbage would have been a way to use up your left-overs, so I suggest that you do the same. If you have a few assorted veg, chuck them in. Also I haven't included qualities. I bought a cabbage and a hand full of meat and just added to that. Mine turned out to be a bit mean for two packages, so I've increased the ingredients a bit for you, but you'll have left over cabbage, just dice it and add it to the mix or cook it separately and serve as a vegetable.
Traditional recipes ask for lard and include quite a lot of fat, but I more or less missed this out thinking the sausage meat would have enough fat in it for today's lifestyles. You can add a knob of butter if you like. Also, some suggest you add brandy and the like. I do think that as this was a 'peasant' dish, I wouldn't pollute it with posh ingredients. Why should you when it is so delicious anyway?
If you have filling left over, make it into a beef burger shape, flour it and fry it as a rissole. Waste not want not!
- I large Savoy type cabbage
- I asked for 'une poignée' a hand full, of sausage meat. Fortunately it was the butcher's hand and not mine. I think that was about right.
- I used about a third of a baguette of bread, perhaps about the same quantity of bread as meat. Dice this and soak in milk. You could also use stock instead to moisten the bread.
- Two large eggs lightly beaten
- I added an onion but perhaps two would be better, finely diced
- Garlic - 2 or three fat cloves
- 2 large carrots diced
- Salt to taste and lots of coarsely ground pepper. I've been delighting in crushing whole pepper corns
- A knob of butter.
- Herbs. I used dried thyme but wish that I'd thought of getting some sage and parsely from the garden!
You'll also need cooking twine, the string they use to truss chickens.
- Take the leaves off the cabbage, wash and boil in salted water for 5 - 10 minutes until softened. Drain and leave to cool.
- Mix up all the ingredients. I found the only way to do it was to squash them together with my hands.
- Cut out only the very woody ends of the leaves.
- Lay out the strings as shown; I think you need four strings cut sufficiently long to pass around the finished parcel and to tie at the top.
- Place the leaves onto the strings so that they overlap each other
- Put a pile of stuffing, (a little larger than the pile shown in my picture - I think I was a little mingy with the filling!)
- Carefully fold the leaves over the stuffing and tie the strings to form neat little parcels
- Cover with boiling water and simmer for about an hour.
NOTE: Mine were delicious, but I sort of steamed them for 45 minutes or so. The local experts look as if they have been boiled for longer. You can choose!
Serve hot or cold
At our meals the cabbage was served as a course in its own right, after the entrée, before the main dish. No need for sauce as it is a wonderfully moist dish. I served mine hot on the first day as the main course at dinner, along with baked potatoes, giving everyone a quarter each. On the second day, when the cabbage parcel was cold, it was possible to slice it. Served like this with a little salad for decoration, it makes a super starter. They look so pretty on the dinner table too.
I made mine later in the evening and so the photos haven't turned out very sharp. I'll have an opportunity to retake them fairly soon though as my 13 year old son wanted them again straight away! How is that for success?
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Vegetarian stuffed cabbage options
If you have a look at the comments below, you'll see that Amanda Severn has reminded me about adding a vegetarian alternative. She used to make a dish like this using 'Sausmix' and I think it would work really well if you replaced the meat with chestnuts. Please feel free to leave your favourite variations on a theme.
Other readers have passed on their recipes for stuffed cabbage, so I've added a section below. Do have a look, there are already some lovely ideas!
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Videix annual communal meals
Every summer, the Committee de Fêtes, local Videix residents, organise two fund-raising dinners for up to 200 people and is served on the banks of Videix Lake. The first meal takes place in June, this one is usually a lunch, and the second is in August, a dinner in the evening, followed by fireworks over the lake. There is a bar and much jollity. It is such a wonderful way of bringing the community together.
Why not join us at Les Trois Chenes? Try Limousin stuffed cabbage yourself
- Painting courses at Les Trois Chenes B and B, Limousin, France
Painting holidays in France. Bed & breakfast holiday cottage at Videix Haute-Vienne Limousin France near the Dordogne and Charente. Between Limoges and Angouleme. Near Rochechouart and Saint Junien.
Videix and the region of Limousin and the Charente-Limousin has so much to offer
Videix is a pretty village only five minutes from a swimming lake with beaches, play areas, restaurants and a nautical centre. Have a look at this article for more information Videix, a Village in S W France in Words and Pictures
You'll find lots more articles in my catch-all index Find an article by Les Trois Chenes
Where is Limousin?
If you look in the comments section below, you'll see these recipes that kind folk have added, but I thought they look so excellent, that I'm going to add them here. As soon as I've had time to cook them I'll put photos in - unless anyone can send me pictures sooner!
Amanda Severn This (recipe) particularly caught my eye, because it reminded me of a veggie version I used to make using Sosmix and a rich tomato and red wine gravy.
AnnCee I make a filling of sauteed grated carrot, minced onion and brown rice. A stick of medium cheddar goes down first, then a scoop of the rice mixture. Make the rolls and chop the remaining cabbage roughly. Lay the chopped cabbage in the casserole and then the rolls. Pour over a can or two of tomato sauce. Scatter a little grated cheese on top. This sounds so simple but somehow the flavors come together to make a delicious mild dish that everyone loves to eat.
Russell-D I pass on my Hungarian mother's recipe learned from her mom, from her mom, et al. She would put raisins into a sweet red wine and let them soak over night, adding them to her mix of chopped meat of a sort, mostly veal and rice. She'd roll the cabbage tight around that and let it sit, cooking it through about an hour before serving. In France, you have raisins and great red wine. Try it, I know I loved it. David Russell (Lestroischenes: I'm sure I will love it, and we do have raisins and red wine and meat is never a problem.)
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