Chou Farcxi a la Grassoise (Stuffed Savoy Cabbage)

So savoy cabbage is one of Mimi Sheraton’s 1000 Foods to Eat before you Die as is “Chou Farci a la Grassoise” which is a stuffed cabbage. I think is is time to give a call out to the wonderful produce of Farm Fresh To You which is where I obtained my savoy cabbage. I am linking to the recipe I used but I used chicken but otherwise I stuck to the recipe pretty closely. Essentially, the cabbage is boiled for a few minutes, drained, the inside bits taken out and chopped up.  Onions, carrots, garlic and the inside bits are browned, mixed with a ground meat (I used chicken) along with seasonings, an egg and a bit of parmesan.  The cavity of the cabbage is stuffed with the mixture and then each leaf has a blob put in it and the leaves are pressed back together so it looks like the original cabbage (albeit stuffed with meat).  It can be held together by many things but I opted to use cheese cloth and string, is placed in a stock pot with stock and simmered in the oven for 3 hours.  Once it comes out it is soft, soft, soft and a bit blander than I like to eat my food (but siracha fixes that).  I did like it and while all of this sound sounds like it was a lot of work, it actually wasn’t.  So 2 1000 Things down today.  Give it a try.