A traditional French recipe for using up leftover meat from a pot-au-feu, stew or roast, Pascal Aussignac's stuffed cabbage recipe can be adapted to use any leftover cooked beef or other meats. Cooking the cabbage in a snug-fitting pan will help it hold together, although Pascal also suggests using a piece of caul fat (similar to sausage casing) to wrap the cabbage.
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Place the whole cabbage base-side down in a pan, ensuring that it fits snugly. Cover with boiling water and place on a medium-low heat. Gently simmer for 10 minutes then drain and leave the cabbage to cool upside-down in a colander
1 savoy cabbage
Meanwhile, place the chopped beef, sausage meat, garlic and eggs in a large bowl and gently combine using a fork. Season with a little salt and pepper, being careful not to add too much as the sausage meat will already be seasoned
200g of leftover roast beef, finely chopped
400g of sausage meat
2 garlic cloves, chopped
2 eggs, beaten
freshly ground black pepper
Place the cabbage the right way up and carefully pull apart the centre to cut out the heart. Finely chop this and mix into the meat stuffing. Keeping the cabbage whole, use a spoon to help pull apart the outer leaves and push some of the stuffing into the gaps
Fill the hollow centre with the last of the stuffing and reshape the cabbage, gently pushing the leaves back together into a round shape. If using the caul fat wrap a large piece around the cabbage to hold everything in place, otherwise ensure the cabbage fits snugly in the pan to keep its shape together as it cooks
caul fat, optional
Scatter the chopped vegetables and bacon over the cabbage and pour over the stock. Add the herbs to the pan and bring to the boil, then reduce the heat to a gentle simmer. Partially cover the pan with a lid or foil and cook for 3 hours, or until the stock has evaporated
2 carrots, chopped
2 onions, chopped
100g of bacon, thick-cut, chopped
1l beef stock
1 bouquet garni
Once cooked, remove from the pan and serve whole, or sliced into quarters or wedges. Scatter over the softened carrots and onions, plus any stock left in the pan and a little seasoning to taste
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