FRIJE

Instructions

• 1.   Discard the first damaged leaves of the cabbage. Cut off the central stem, flush with the leaves. Blanch the cabbage in a large pot of simmering water for 3 minutes, then drain and carefully squeeze out the excess water by pressing and patting it dry. You can also cook the cut leaves if you prefer to make individual stuffed cabbage rolls.
• 2.   Prepare the stuffing. Peel and chop 1 onion, 1 shallot, the garlic, chives, and parsley. Cut the bacon into small pieces, as well as the country ham. Combine them in a large dish with the ground meat, bread crumbs previously soaked in milk and squeezed, and the eggs. Season with salt and pepper, and mix well.
• 3.   Place the base of the cabbage on a clean cloth. Gently separate the leaves, being careful not to detach them. Remove the core and replace it with a large ball of stuffing. Then fill the space between each leaf before folding them around the core. Secure the outer leaves with kitchen twine. Form a loop to lift and move the cabbage (or, for individual stuffed cabbage rolls, place a cabbage leaf in a half-spherical mold, add the stuffing, and close it).
• 4.   Peel the carrot and cut it into slices. Slice the remaining onions and shallots. In a Dutch oven, melt the butter, place the cabbage, and surround it with carrot slices, onions, shallots, bay leaf, and thyme. Season with salt and pepper, and add white wine and chicken broth. Cover and let it cook over very low heat for 2 hours (or 30 minutes for individual stuffed cabbage rolls).
• 5.   Remove the twine, present the cabbage on a warmed serving dish, accompanied by the strained cooking juices.

Nutritional information *

Reference

• www.cuisineaz.com/recettes/chou-farci-1513.aspx