• Top Parisian Noshes - 03b

    From Dave Drum@1:3634/12 to All on Mon Feb 27 14:51:00 2023
    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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