Chris and I have got totally hooked on a cook book by Caroline Conran Sud de France .
Its brilliant, full of delicious and exciting recipes, unusual combination such as chicken with almonds, but they all work! They challenged us a bit, but not too much, our sauces are improving!
One that caught our eye was stuffed cabbage. Now usually you associate that with individual leaves wrapped round something delicious, but this was a whole cabbage!
You start by blanching the whole head and then slowly and carefully peel back the leaves.
Till your cabbage really does look like a cabbage rose!
Then you cut the small heart and replace it with a stuffing of sausage meat, chard and seasoning.
Then you fold the leaves back with another layer of stuffing between each leaf.
Tie up the cabbage like a parcel and place it in a foil sling (easier to remove) and place in a casserole with stock, and cook it gently.
The finished piece looked positively historic, very impressive.
And you serve it in wedges like a cake with a tomato sauce. It would look very splendid being carried steaming to the dinner table!
The cabbage is delicious, subtle but very tasty and surprisingly light.