French Country Cabbage Rolls with Greens & Leeks
Farci Poitevin is a French country staple. Traditionally, the bundles are cooked in stock for hours.
This is an easy baked variation.
4-6 large cabbage leaves (4 if you like a lot of stuffing; 6 if you like less)
6-8 oz. mixed, chopped leafy greens of your choice –kale, spinach, chard, beet greens, etc. (remove all stems and tough veins)
1 small-medium leek, white part only, cleaned and chopped
1/4 c. parsley or other herb of your choice, chopped (optional)
2 Tbsp. sour cream or crème fraiche
1/2 c. flour
Salt and pepper
Preheat oven to 350. Grease a loaf pan or individual ramekins.
Plunge the cabbage leaves into boiling water until softened, about 3-4 min. and set aside. Carefully cut away the hard base of the center stem, so that the soft leaves will be easy to manipulate/roll.
Line the loaf pan with overlapping cabbage leaves (or use one leaf per ramekin). Leaves should be hanging over the sides of the pan too.
Combine the greens, leeks and herbs in a bowl. In a separate bowl, mix the eggs and sour cream or crème fraiche, and then using your hands, blend and massage into the greens mixture for 1-2 minutes. The greens should reduce in size a bit. Mix in the flour; season with salt and pepper.
Spoon evenly over the cabbage leaves. Then fold the tops of the leaves over the mixture.
Cover with foil and place the pan or ramekins onto a baking dish. Fill the outer baking dish halfway with warm water. Bake for 1½ hours.
Slice loaf and serve warm. Leftovers are yummy sautéed in a skillet.
Easy Steamed Variation
Lay out the cabbage leaves on your work surface and spoon equal amounts of greens mixture into the center of each. Fold up the sides, like a package, and secure with toothpicks.
Put the rolls into a basket over low boiling water and steam them for about an hour.
Recipe created or adapted by Liz Talley, Urban Graze
All rights reserved©