Chou farci

Chou farci is a traditional dish that's especially popular on chilly winter days. It's made with a combination of Savoy cabbage, pork belly fat, ground pork, bacon, onions, carrots, eggs, stock, and herbs such as chives, basil, and parsley. The cabbage leaves are blanched, then arranged on a plate and stuffed with the combination of pork and other ingredients.

Once assembled, the top is covered with cabbage leaves, and the dish is then traditionally wrapped in caul fat and cooked. If you don't have caul fat, the dish can be wrapped in muslin, and if there's no time to prepare the stuffing, you can use sausage meat instead.

Stuffed cabbage is usually served in bowls, with some of the remaining broth and a few cooked carrots and onions.