Extreme Cooking Blog

A light and delicious dessert for a mild autumn day. It was served with crème anglais and pieces of glazed chestnut.

I’m not sure why I love stuffed cabbage so much – all kinds of stuffed cabbage: Swedish-style with brown gravy and lingonberry preserves, Eastern European with a tomatoey sauce, Jewish style with a sweet and sour sauce. Tried this SW French dish today – a giant basketball-sized stuffed cabbage with a soup of carrots and potatoes:

The cabbage leaves are separated using boiling water:

A bowl is lined with cheesecloth, then layered with half of the cabbage leaves, then stuffed with a luscious forcemeat:

Topped with the rest of the leaves and tied up into a tight ball:

Then boiled in stock and served with carrots and potatoes cooked in the same stock.