The Chou Farci at Parcelles: Its anise-and-clove-flavored veal
broth resembles a Yayoi Kusama painting with all those oil bubbles,
while the stuffed savoy cabbage it surrounds looks like a gift to be
unwrapped. Once you cut it open, you may be thrilled to find pistachio
chips and warm foie gras mixed in with the minced pork, adding
sophistication to an otherwise homey classic that was historically
developed from leftovers.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chou Vert Farci (Stuffed Cabbage) Part 1
Categories: Poultry, Vegetables, Herbs, Breads, Wine
Yield: 11 servings

3 1/2 lb Firm, unblemished cabbage
1 tb Butter
2 c Fine chopped mushrooms
1 c Fine chopped onion
1 tb Fine chopped garlic
1 1/2 Bay leaves, finely minced
1 1/2 ts Chopped fresh thyme
+=OR=+
1/2 ts Dried thyme
1/2 lb Chicken livers, picked over
- to remove any tough fibers
1 lb Ground pork (with a small
- amount of fat included)
Salt & fresh ground pepper
2 lg Eggs; lightly beaten
1/2 c Fine chopped parsley
1 c Fine fresh bread crumbs
1/3 ts Fresh grated nutmeg
1/3 ts Allspice
1 1/2 lb Chicken wings
3/4 lb Pork bones; in 2" pieces
1/2 c Coarse chopped onion
1/2 c Coarse chopped carrots
1/2 c Coarse chopped celery
1 cl Garlic; whole
6 Peppercorns
1/2 c Dry white wine
2 c Chicken broth
1/4 c Tomato paste
1 c Chopped, red, ripe tomatoes
1 ts Arrowroot or cornstarch
2 tb Dry white wine

Set oven @ 375ºF/190ºC

Using a sharp knife, cut off the stem end of the
cabbage. Cut out the core of the cabbage.

Bring a large quantity of water to the boil in a kettle.
Add the cabbage and cover. Let it boil, turning the
cabbage so that it cooks evenly all over. As the cabbage
cooks, separate the leaves at intervals and cook from 10
to 15 minutes. Drain thoroughly.

Heat the butter in a skillet and add the mushrooms and
finely chopped onion. Cook, stirring, until onion is
wilted and mushrooms have given up their liquid.
Continue cooking until liquid evaporates. Add the finely
minced garlic, half a bay leaf and half of the thyme and
stir.

Finely chop the livers or puree them in an electric
blender or food processor. Add the livers and pork to
the mushroom-and-onion mixture. Cook, stirring, about 30
seconds. Add salt and pepper to taste.

Spoon and scrape the mixture into a mixing bowl. Let
cool briefly. Add the eggs, parsley, bread crumbs,
nutmeg and allspice. Add salt and pepper to taste and
blend well.

CONTINUED IN PART 2

By Craig Claiborne and Pierre Franey

Yield: 10 - 12 servings

RECIPE FROM: https://cooking.nytimes.com

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