Channel: French Cooking Academy

Category: Howto & Style

Tags: cabbage rollscabbage leavesstuffingcabbagefrench food recipesbraised cabbagehow to cook cabbagechair a saucissesfrench cuisinebraisedfrench foodfrench cooking academyprovencial foodcabbage recipefrench cooking videopork meattasty cabbage recipe

Description: When the cabbage season is approaching don't hesitate and have a go at that recipe. What it does not have in the look is greatly compensated by its taste. It is really cabbage at its best. Get the recipe: bit.ly/3pJ9SAP 🧑‍🍳 ENROLL IN MY COOKING COURSE FOR BEGINNERS: bit.ly/2QZM7TX 😀 SUBSCRIBE TO MY CHANNEL: bit.ly/2Of3oJD 🧅🥕INGREDIENTS🥕🧅 1 savoy cabbage 150 bacon 300 grams pork mince (chair a saucisse) 300 grams finely sliced cabbage leaves ( from the core of the cabbage) salt and pepper to season 50 ml chicken stock ( for the stuffing) 450 ml chicken stock to braise the cabbage 150 ml tomato coulis 6 juniper berries ( 3 for the stuffing and 3 for the braising) 2 bay leaves 3 cloves of garlic 1 celery stoke 1 carrot 2 twigs of thyme If you make your own pork stuffing use the recipe below ( it can be used to make pork sausages too: 200 grams lean pork meat - minced 300 grams pork belly - minced (non smoked) 8 grams salt 1 gram sugar 1 gram black pepper (coarsely grinded) 25 ml white wine Procedure: cut all of the meat in medium size cubes. place on a tray or plate. sprinkle all the seasoning over plus the wine. mixe everything together cover and leave to macerate in the fridge for 2 hours. when done pass all of the meat through a meat mincer / grinder. then in a large bowl, using a wooden spoon, mix the whole meat mixture vigorously for a few minutes. ********************************************************************************** Quality French homeware: bit.ly/3jhcmE3 🥐 Become a subscriber and click the bell icon so you never miss a cooking tutorial: bit.ly/2Of3oJD 🎗️ join the FCA community on Patreon: bit.ly/2XaXw3F 🗣️ Spread the word about the channel and the website 🛒 Visit my Amazon cookware page: amzn.to/2sQZd9z. UTENSILS AND COOKWARE STARTER KIT: The cast iron pan I always use: amzn.to/343Pvn4 ****************************************************** The Mauviel pan I use plus good copper models: amzn.to/2RHSACP ******************************************************* Great all around cutting board (polypropylene): amzn.to/2POc0Ei Heavy duty cutting board (wood): amzn.to/2H4J5ZR Essential utensil set: amzn.to/2Y3eIc2 Kitchen scales Us Oz and metric grams: amzn.to/2Vj0Flx Measuring cups set: amzn.to/2ViYkqT Great starter cookware set (tri-ply clad): amzn.to/2DWJD2a A good nonstick pan: amzn.to/2VW02OF A Great cast iron enameled French made pot (Staub): amzn.to/302BvXi KNIVES AND KNIFE SETS: ******************************************************* Great value chef knife: amzn.to/2vKiB9M Forged knife set (mercer culinary): amzn.to/2WuDZvs Fibrox knife set (victorinox): amzn.to/2DRrbaV GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING ****************************************************** Great books for home cook (from Leiths school foof and wine): How to cook: amzn.to/2FW7ses How to cook pastry: amzn.to/2HrmKbz *************************************************** For people wanting to learn technique like in culinary school: The professional chef: amzn.to/2H4xPfW Le garde manger: amzn.to/3001yOH Paul Bocuse Institute culinary book: amzn.to/2H4jr7y The complete robuchon: amzn.to/30172cb The professional Patry chef: amzn.to/301Q3WX Baking and pastry, mastering the art: amzn.to/2vCU0Ue Beautiful French Pastry recipe book: amzn.to/2H2a1tc CULINARY REFERENCE GUIDES: ************************************* Escoffier culinary guide (in english): amzn.to/2PP8ZUr Larousse gastronomique: amzn.to/2H4HWBK Le repertoire de la cuisine (in english): amzn.to/2H3TKE5 World atlas of wine: amzn.to/2VLiB84