This recipe is adapted from one of Elizabeth David's in French Country Cooking.
- 100 gm medium-grain rice (½ cup)
- 1 Savoy cabbage, core removed
- 1 tbsp olive oil
- 180 gm bacon, diced
- 1 onion, finely chopped
- 4 garlic cloves, finely chopped
- 800 gm pork and fennel sausages, skins removed
- 100 gm coarsely grated Gruyère
- 2 egg yolks
- ½ cup coarsely chopped flat-leaf parsley
- 4 thyme sprigs
- 350 ml white wine
- 50 gm butter, cut into cubes
- 1Place rice in a saucepan, cover by 1cm with cold water, then heat over medium-high heat until just simmering (5 minutes). Stir, reduce heat to low, cover and cook until tender (10-15 minutes), then set aside.
- 2Meanwhile, remove 12 outer cabbage leaves, blanch until tender (1-2 minutes), drain and set aside.
- 3Cook whole cabbage heart in boiling water, removing and draining outer leaves as they become tender, then cook inner heart until tender (4-5 minutes) and drain well. Finely chop cooked cabbage and place in a large bowl.
- 4Heat oil in a frying pan over high heat, add bacon, onion and garlic, stir occasionally until just cooked (5-10 minutes). Season to taste, add to chopped cabbage with sausage, rice, cheese, yolks and parsley, mix well, set aside.
- 5Preheat oven to 180C. Form sausage mixture into six balls, wrap each ball in one blanched cabbage leaf, then use remaining outer leaves to completely cover mince and form a cabbage shape. Place in a casserole to fit snugly, scatter with thyme, dot with butter, pour wine over, cover and cook in oven, basting occasionally, until cabbage is very tender (2-2½ hours). Serve with crusty bread.
Drink Suggestion: Aromatic Alsace riesling. Drink suggestion by Max Allen