French Stuffed Cabbage

Name: French Stuffed Cabbage
Ingredients: 2 medium cabbage (tough outer leaves removed); 3/4 lb swiss chard (stemmed); 3/4 lb salt pork; 1/4 cup butter; 1 large onion (chopped); 1 (28 ounce) can chopped tomatoes (drained, squeezed dry); 1 cup cooked rice; 1 1/2 cups frozen peas (thawed); 2 garlic cloves (minced); 2 lbs bulk sausage; chicken stock (as needed); salt & fresh ground pepper (to taste)

12 ingredients

14 steps

Ingredients

2 medium cabbage (tough outer leaves removed)
3/4 lb swiss chard (stemmed)
3/4 lb salt pork
1/4 cup butter
1 large onion (chopped)
1 (28 ounce) can chopped tomatoes (drained, squeezed dry)
1 cup cooked rice
1 1/2 cups frozen peas (thawed)
2 garlic cloves (minced)
2 lbs bulk sausage
chicken stock (as needed)
salt & fresh ground pepper (to taste)

Directions

1

Blanch cabbages 10-15 minutes, removing loose leaves as they fall off. Drain well.
2

Blanch chard 2 minutes. Drain. Chop.
3

Blanch salt pork 5 minutes. Drain. Chop.
4

Heat butter in a skillet.
5

Add salt pork and onion. Saute 5 minutes. Remove from heat.
6

Add chard, tomatoes, rice, peas, garlic and sausage.
7

Spread out cabbage leaves. Remove inner core. Fill with mix, evenly.
8

Roll up and secure tightly with toothpicks.
9

Tie all in a large cheesecloth.
10

Cover. Chill 2 hours.
11

Place in a large pot. Cover with chicken stock. Season heavily.
12

Bring to a boil. Reduce. Cover. Simmer 3 1/2 hours.
13

Remove from stock. Un-wrap. Place in dishes.
14

Top with a litle stock.