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Title: Chou Vert Farci (Stuffed Cabbage) Part 2
Categories: Poultry, Vegetables, Herbs, Breads, Wine
Yield: 11 servings

DIRECTIONS CONTINUE

Lay out a large square of cheesecloth on a flat surface.
Arrange six or seven of the large cabbage leaves in the
center of the cheesecloth, the edges of the leaves
slightly overlapping in a circular fan shape. The stem
ends of the leaves should point outward and not to the
center. Cover the middle of the circle of leaves with
another large leaf.

Spoon about one-third of the pork mixture into the
center of the round layer of cabbage leaves. Spoon it
almost but not quite to the outer edges of the leaves.

Add another layer of slightly smaller leaves. Spread
this with another third of the filling. Add another
layer of leaves and a final third of the filling. Put
the smallest leaves in the center of the final layer of
filling.

Bring up the edges of the cheesecloth so that the leaves
and filling are returned to a whole cabbage shape. Press
the large cabbage together compactly and tighten the
cheesecloth all around. Tie the cheesecloth into a tight
bag and cut off the excess cheesecloth at the ends.

Select a heavy casserole large enough to hold the
stuffed cabbage. Add the chicken wings and pork bones
and cook, stirring, until nicely browned. Add the
coarsely chopped onion, carrots, celery, whole clove of
garlic, peppercorns and the remaining bay leaf and
thyme. Cook, stirring, about one minute. Pour off most
of the fat.

Add the wine, chicken broth, salt and pepper to taste.
Add the tomato paste and stir. Add the tomatoes.

Arrange the cabbage tied side down and cover closely.
Place in the oven and bake two hours.

Remove the cabbage from the sauce. Untie and discard the
cheesecloth. Arrange the cabbage on a baking dish.
Return it to the oven and bake 10 minutes.

Meanwhile, cook down the sauce remaining in the
casserole over moderately high heat five minutes. Strain
the sauce, pressing the solids to extract as much liquid
as possible. Put the sauce in a saucepan. Blend the
arrowroot or cornstarch and wine and add it to the
sauce, stirring.

As the cabbage bakes for 10 minutes, baste it
occasionally with the sauce. Serve with parsleyed
potatoes.

By Craig Claiborne and Pierre Franey

Uncle Dirty Dave's Archives

Yield: 10 - 12 servings

RECIPE FROM: https://cooking.nytimes.com

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