Subj : Top Parisian Noshes - 03b
To   : All
From : Dave Drum
Date : Mon Feb 27 2023 14:48:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chou Vert Farci (Stuffed Cabbage) Part 2
 Categories: Poultry, Vegetables, Herbs, Breads, Wine
      Yield: 11 servings
 
           DIRECTIONS CONTINUE
 
  Lay out a large square of cheesecloth on a flat surface.
  Arrange six or seven of the large cabbage leaves in the
  center of the cheesecloth, the edges of the leaves
  slightly overlapping in a circular fan shape. The stem
  ends of the leaves should point outward and not to the
  center. Cover the middle of the circle of leaves with
  another large leaf.
  
  Spoon about one-third of the pork mixture into the
  center of the round layer of cabbage leaves. Spoon it
  almost but not quite to the outer edges of the leaves.
  
  Add another layer of slightly smaller leaves. Spread
  this with another third of the filling. Add another
  layer of leaves and a final third of the filling. Put
  the smallest leaves in the center of the final layer of
  filling.
  
  Bring up the edges of the cheesecloth so that the leaves
  and filling are returned to a whole cabbage shape. Press
  the large cabbage together compactly and tighten the
  cheesecloth all around. Tie the cheesecloth into a tight
  bag and cut off the excess cheesecloth at the ends.
  
  Select a heavy casserole large enough to hold the
  stuffed cabbage. Add the chicken wings and pork bones
  and cook, stirring, until nicely browned. Add the
  coarsely chopped onion, carrots, celery, whole clove of
  garlic, peppercorns and the remaining bay leaf and
  thyme. Cook, stirring, about one minute. Pour off most
  of the fat.
  
  Add the wine, chicken broth, salt and pepper to taste.
  Add the tomato paste and stir. Add the tomatoes.
  
  Arrange the cabbage tied side down and cover closely.
  Place in the oven and bake two hours.
  
  Remove the cabbage from the sauce. Untie and discard the
  cheesecloth. Arrange the cabbage on a baking dish.
  Return it to the oven and bake 10 minutes.
  
  Meanwhile, cook down the sauce remaining in the
  casserole over moderately high heat five minutes. Strain
  the sauce, pressing the solids to extract as much liquid
  as possible. Put the sauce in a saucepan. Blend the
  arrowroot or cornstarch and wine and add it to the
  sauce, stirring.
  
  As the cabbage bakes for 10 minutes, baste it
  occasionally with the sauce. Serve with parsleyed
  potatoes.
  
  By Craig Claiborne and Pierre Franey
  
  Uncle Dirty Dave's Archives
  
  Yield: 10 - 12 servings
  
  RECIPE FROM: https://cooking.nytimes.com

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.... "When all is lost, ask the I. R. S. - they'll find something." Doug Horton
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