FRIJE

Instructions

• 1.   Discard the damaged outer leaves of the cabbage. Cut off the central stem, flush with the leaves. Blanch the cabbage in a large pot of boiling water, simmering gently for 30 minutes, then drain and carefully squeeze out excess water by pressing and patting it dry. (You can also cook the trimmed 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. Put them in a large bowl 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 cabbage base on a clean cloth. Gently spread apart 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 back around the core. Secure the outer leaves with kitchen twine. Create a loop to lift and move the cabbage.
• 4.   (Alternatively, for individual stuffed cabbage rolls, place a cabbage leaf in a half-spherical mold, add the stuffing, and close it up).
• 5.   Peel the carrot and cut it into slices. Slice the remaining onions and shallot. In a Dutch oven, melt the butter, place the cabbage in it, and surround it with the carrot slices, onions, shallot, bay leaf, and thyme. Season with salt and pepper, and add the 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).
• 6.   Remove the twine, present the cabbage on a warmed serving dish, accompanied by the strained cooking juices.

Nutritional information *