Ingredients for 8 to 10 people
- 1 cabbage of about 1.5 kg
- 500 g sorrel
- 1 lettuce
- 2 leeks
- 1 bunch of parsley
- 3 onions
- 6 cloves of garlic
- 700 g of pork belly
- 4 eggs
- 1 C. to s. of flour
- Salt, freshly ground pepper
1 stuffing fillet (or a clean tea towel)
For the broth:
- 1 piece of leek
- 2 peeled carrots
- 1 bouquet garni
- Salt pepper
The preparation
Bring a large pot of water to a boil. Take the outer leaves of the cabbage and wash them thoroughly. Blanch them in boiling water to soften them. Also boil the stuffed fillet (or tea towel). Drain everything and set aside. Remove the rind from the piece of breast as well as the bones and cartilage. Reserve them for the broth. Cut the breast into small cubes and brown it dry at the bottom of a large casserole dish.
Peel and chop the onions and garlic cloves. Add them to the breast. Brown everything. Wash the cabbage, leeks, lettuce, parsley and sorrel. Wring out. Finely cut everything with a knife. Gradually add to the casserole dish, starting with the cabbage. Mix with each addition. When all is well, put out the fire.
Add the eggs and flour. Mix and season. Heat a large pot of water, add the garnish for the broth: leek, carrots, bouquet garni, salt, pepper, rind and pork bones. In a large salad bowl spread the stuffed fillet or tea towel. Spread out the blanched cabbage leaves, the central veins of which have been removed.
The leaves must completely line the net so that the filling does not escape, and overflow to be able to close. Pour the stuffing inside and fold up the leaves. Close the string of the net or tie the tea towel.
Immerse the stuffing in the boiling broth, cover and cook for 2 hours over low heat.
Drain the stuffing, let cool, remove the fillet. Eat lukewarm or cold, on a slice of bread, or back to the pan.