Enjoy stuffed cabbagemade in Limousin

Stuffed cabbage recipe Limousin

Do you know stuffed cabbage? 🥬 This typical Limousin dish will warm up your autumn and winter meals! Chef Buteau of Chez Alphonse restaurant shared his recipe for stuffed cabbage with us. 📖

Ingredients:

1.5 kale
150g carrots
150g onions
500g potatoes

Cooking liquid:

10 cl white wine
50 cl veal or vegetable jus

Petit salé stuffing :

1.5 kg semi-salted pork shoulder
150 g carrots, thinly sliced
150 g onions, thinly sliced
200 g leeks, thinly sliced
100 g stale bread
20 cl milk
15 cl white wine
Salt, pepper and spices
Lard
Bouquet garni

Preparation

Blanch cabbage leaves in salted water, then refresh in iced water and drain.

Cook the semi-salted pork in water with the bouquet garni for around 2 hours.

Drain when cooked and cut into pieces.

Brown the carrots, onions and poreaux in the lard over a low heat.

At the same time, soak the bread in the milk to soften it.

When the vegetables are well candied, deglaze with white wine, then add the meat, milk and bread.

Simmer for 30 to 40 minutes and adjust seasoning.

Making the cabbages :

When the stuffing is finished, roll it in the cabbage leaves and place in a baking dish.

At the same time, brown the carrots and diced onions in the lard.

Deglaze with white wine and veal/vegetable juice. Drizzle this mixture over the stuffed cabbage balls.

Bake at 120/130° for 2 hours and 40 minutes.

Serve with a few boiled potatoes!

Practical info

Where can you enjoy stuffed cabbage?

Meet Chef Buteau at his Chez Alphonse restaurant:

In Limoges, it’s an institution! The bistro where everyone meets. A mix of young and old, connoisseurs, friendly tables and atypical characters. A unique atmosphere based on popular, gourmet cuisine.

Did you know?

Chef Henri Dudognon cooked stuffed cabbage when he took part in the M6 program “Le combat des régions”.

The dish won the jury’s congratulations!

You can try his version of stuffed cabbage at the restaurant : La Chapelle Saint-Martin!

What's the right season for this dish?

We advise you to come and enjoy this dish in autumn or winter, to respect the seasonal nature of the vegetable, which generally grows at this time of year.