I have to say right off the bat that this post was solely inspired by a photo I saw in the beautiful new cookbook by Mimi Thorisson, A Kitchen In France. In fact she posted the recipe recently on her blog, the name she calls it is, Chou Farci.
Instead of individual rolls of stuffed cabbage like most of us are use to seeing, her recipe was made and molded into a cake-like form by building layers of meat and vegetable filling and then wrapping it all into a beautiful little package of lacy savoy cabbage leaves.
After reading her recipe, which I’m sure is quite delicious, I thought it would be fun to make my Italian style version, just the way I make my own stuffed cabbage.
You’ll need a round, deep souffle or casserole dish because you’re going to layer the bottom and sides with the cabbage leaves as well as each layer of filling and the top. After it’s baked together you let it rest a bit, then invert it onto a serving plate.
This way of presenting stuffed cabbage takes a simple meal and elevates it to something very special. You can try Mimi’s version, or use a filling that your own family would like, the sky’s the limit! Just follow the directions for the cabbage layout and you’re good to go.
Here’s my Italian style version.