Thursday, September 22, 2011
Chou Farci (Stuffed Cabbage Provencal)
Difficulty Rating: Easy to Medium
This is the perfect meal for when the leaves crunch beneath your feet and your nose gets red immediately when you step outside the door. It's warm, savory French comfort food. You will want seconds. Best of all--CHILDREN like it too!
Yes, it was formerly made with 'bad-for-you' pork sausage, but if you use Jimmy Dean's Turkey Sausage it will be halfway healthy. And still delish!
One large "Lacey" leafed cabbage OR a large regular green cabbage
Mix 2 pkg.s Jimmy Dean Turkey Sausage or your favorite chicken or turkey breakfast sausage
3 onions, chopped
1 C GF bread crumbs (you can stale GF breadcrumbs in the oven for 20 minutes at 300 degrees)
2 t. thyme
Harder Option: Fill the biggest pot you have with water. Par boil the cabbbage WHOLE for about 2 minutes. Put sausage between the leaves in the cabbage, then tie the cabbage together like a parcel with string. Line a soup pot with strips of bacon. Put 1 can consomme and 2 cans water in pot. Simmer for several hours in soup pot. Take off string, cut in slices like a pie, and serve in bowls with some of the broth.
Easier Option: If you can't find a Lacey Leaf Cabbage, use a regular green cabbage and boil leaves for about one minute each in a pot of water before rolling the mixture inside them. They should be about the size of egg-rolls. Tie each roll with string. Lay the cabbage rolls in the bacon-lined soup pot and follow the rest of the directions. It's easier and less messy than using a whole cabbage.