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Stuffed Cabbage: A Tradition Reinvented

Stuffed cabbage, a true classic of French cuisine, has survived the ages without losing its charm. This rustic dish, once associated with rural family meals, is enjoying a resurgence in popularity thanks to its ability to combine tradition and culinary creativity. Its history dates back to the Middle Ages, when cabbage, economical and nutritious, served as the basis for many meals. The stuffing, made with meat, herbs, and bread, varied according to the region and the seasons.

Today, stuffed cabbage is making a strong comeback, driven by chefs who are revisiting its flavors by adding noble ingredients such as foie gras or modern alternatives like vegetables for a vegetarian version. This dish embodies comfort and conviviality, while leaving room for innovation.

Did you know there's now a Stuffed Cabbage Recipe Championship?

Summary
🔍 Information	Details
⏱️ Preparation time	30 minutes
🍳 Cooking time	1 hour
⏲️ Total time	1 hour 30 minutes
🔧 Difficulty level	Intermediate
🍽️ Servings	6

Ingredients
1 green cabbage 300g bacon, cut into small pieces 500g sausage meat (minced pork) 1 onion, finely chopped 2 carrots, finely chopped 2 cloves garlic, crushed 100g dried plums, cut into small pieces 100 g of foie gras or 100 g of country pâté 50 g of breadcrumbs, soaked in milk 2 eggs 100 ml of thick cream with 30% fat Salt and pepper Fresh parsley, chopped Chicken broth

Instructions

Prepare the cabbage: Remove the outer leaves from the cabbage and blanch the remaining leaves in a large pot of boiling salted water for 2 to 3 minutes. Drain and let cool. Prepare the stuffing: Fry the bacon pieces until crispy. Add the onion, carrots and garlic and sauté until tender. Combine the sausage meat, plums, foie gras (or crumbled country pâté), breadcrumbs, eggs, cream, parsley, and bacon-vegetable mixture in a large bowl. Season with salt and pepper. Assemble the stuffed cabbage rolls: Lay out a cabbage leaf, add a portion of stuffing to the center, and fold in the sides to form a small parcel. Repeat with all the leaves. Bake the stuffed cabbage rolls: Arrange the parcels in a casserole dish or ovenproof dish. Add chicken stock to fill halfway up the parcels. Cover and bake at 350 °F ( 180°C) for 1 hour. Serving: Serve hot, accompanied by reduced cooking juices and mashed potatoes or seasonal vegetables.

Nutritional Information per Serving
Nutrient	Quantity
Calories	425 kcal
Proteins	22 g
Carbohydrates	18 g
Sugars	8 g
Fibers	4 g
Lipids	28 g
Sodium	950 mg

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Frequently Asked Questions (FAQ)

1. Can this dish be prepared in advance?
Yes, the stuffed cabbage rolls can be prepared the day before. Reheat them gently in the oven before serving.

2. Can stuffed cabbage rolls be frozen?
Absolutely! Freeze them before or after cooking in an airtight container. Defrost slowly in the refrigerator before reheating.

3. What alternative is there for a vegetarian version?
Use sautéed mushrooms, cooked rice and lentils as the base for the stuffing.

4. Can I replace the crème fraîche?
A plant-based cream, such as soy or oat, can replace crème fraîche for a lactose-free version.

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Tips:

• Choosing cabbage: Choose curly green cabbage or Savoy cabbage, which holds its shape well after cooking.
• Homemade Broth: Prepare homemade chicken broth for an even more authentic flavor.
• Well-seasoned stuffing: Taste your stuffing before using it (a small piece can be pan-fried to adjust the seasoning).
• Presentation: Serve each stuffed cabbage topped with reduced cooking juices for a nice finish.

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Why prepare stuffed cabbage?

Stuffed cabbage rolls are a culinary journey through time and flavors. Convivial and comforting, they're perfect for any occasion: a family meal, a festive dinner, or even a sophisticated version to impress your guests. So, let yourself be tempted by this reinvented classic.

Did you know there's a championship dedicated to stuffed cabbage? 🥬

The World Stuffed Cabbage Championship is an international culinary competition that celebrates this iconic dish of French gastronomy.

The first edition was held on November 18, 2024 in Limoges , organized by the prestigious Bernardaud house, in collaboration with the GIE Les Artcutiers . Five finalists from all over the world presented their unique interpretation of this classic in front of an exceptional jury, chaired by the three-star chef Arnaud Donckele .

The winner of the first edition was Bernadette De Rozario , sous chef at Claudine restaurant in Singapore . She impressed the jury with a recipe inspired by chef Julien Royer's grandmother. Her creation combines refined ingredients such as sausage, prunes, foie gras, and black trumpets.

An event that highlights elegance and creativity around a timeless dish! 🎉