Preparation:
Wash and trim cabbage. Remove as much as possible of the hard core. Place cabbage in large saucepan and cover with cold water. Add 1 teaspoon salt. Bring slowly to boil. Let boil for 2 minutes. Drain in a colander in order to keep the cabbage intact.
In mixing bowl, combine leftover meat, sausage meat, remaining salt, pepper, and parsley. Mix well.
Place cabbage in a bowl, leaves up. Carefully remove core, leaving bottom of cabbage. Stuff cavity with part of meat mixture. Carefully open leaves and stuff between leaves with meat mixture. Wrap stuffed cabbage in slices of salt pork. Tie with a string.
In heavy saucepan, large enough to hold cabbage, place carrot and onion. Add cabbage. Add consommé. Bring to boil. Cover and simmer gently for 3 hours.
For serving: Remove cabbage from pan and drain. Place on heated serving dish and keep warm.
Bring to boil cooking liquid and continue boiling for 15 minutes, or until liquid is reduced to 1 cup. Add arrowroot dissolved in water, and continue boiling for a few seconds, until liquid thickens. Pour over cabbage. Serve hot.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin |
