How many of our readers have ever eaten a cabbage roll as beautiful as this stuffed cabbage aka chou farci? Cabbage is available from fall and on through winter so this is a perfect time to add this recipe to meals in rotation. This recipe was shared by Mimi Thorisson who lives in France. To find the recipe you will have to scroll down on her page a ways because this one doesn’t show up in her list of recipes but it is on her home page about a third of the way down ( it is the 12th picture on the page). Her Chou farci looks totally delicious with its layers of savoy and meat and veg mixture. Then it is baked in the oven in a souffle dish and ends up in this beautiful package of yumminess. What a presentation! I will definitely be adding this recipe to my list of winter dishes. I am not nearly as good of a photographer but you can see the one I made down below. I made a few changes and this dish is totally delicious.
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I made a couple of changes when I made it. I replaced the sausage with Mexican chorizo and I added 2 small parsnips and some chopped kale from my garden. This is delicious and at least in my opinion a vast improvement over the rice and tomato in the cabbage rolls. I never did like tomato and rice in mine.
Click here for the recipe for Stuffed Savoy Cabbage AKA Chou farçi >> http://mimithorisson.com/2014/10/31/reflections-on-a-cookbook/
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