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Meat, South and mountains

Auvergne style stuffed cabbage with steamed potatoes

Auvergne style stuffed cabbage is a slow cooked dish for 4 people, ready in 2 hours 30 minutes, medium difficulty, around €3 per person. It wraps sausage meat, bacon lardons and milk soaked bread inside cabbage leaves, then simmers gently in a pot. Success comes down to tying the cabbage tightly and letting it cook slowly so the broth flavors the filling all the way through.

For a dinner that warms you up, how about an Auvergne style stuffed cabbage, slow cooked in a pot with steamed potatoes?

Auvergne style stuffed cabbage with steamed potatoes
Total time
2 h 30
Difficulty
Medium
Cost per person
€3.00
Calories per person
440 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Auvergne style stuffed cabbage fills the whole house with a good smell while it simmers away. The sausage and lardon filling stays moist thanks to bread soaked in milk, and the cabbage leaves soften gently without ever turning mushy. The cooking broth, enriched by the vegetables, gets spooned over each slice right before serving.

This is a Sunday dish, or something for a quiet winter evening when you have time on your hands and want the kitchen smelling great. Tying the cabbage takes a bit of patience, but once it's in the pot, it mostly cooks itself. It's a relaxed choice for guests too, and the steamed potatoes on the side keep things simple and generous.

The ingredients

4 people

Fruits and vegetables

  • Savoy cabbage 1
  • Onion 2
  • Garlic 2 cloves
  • Carrot 2
  • Parsley 1 sprig
  • Potatoes 1 kg

Butcher

  • Sausage meat 500 g
  • Smoked bacon lardons 150 g

Bakery

  • Stale bread 2 slices

Dairy

  • Milk 10 cl
  • Egg 1

Pantry

  • Chicken brothoften in the pantry 50 cl
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Drop the whole cabbage into a large pot of boiling water, peel off the leaves as they loosen and set the core aside. 15 min

    Trim the thick ribs at the base of the leaves, they're easier to roll that way.

  2. Mix the sausage meat, lardons, one chopped onion and garlic, parsley, the bread soaked in milk, the egg, salt and pepper.

    Fry a small test patty to check the seasoning before stuffing the cabbage.

  3. Rebuild the cabbage by layering leaves and filling, then tie it up firmly.

    Set it on a kitchen towel, you can pull the corners tight before knotting the string.

  4. Place the cabbage in a pot with the second onion, the carrots and the broth, cover and let it simmer over very low heat. 1 h 40

    Turn the cabbage halfway through cooking so it soaks up broth on every side.

  5. Steam the potatoes and serve them alongside slices of cabbage drizzled with the cooking juices. 25 min

    Let the cabbage rest for ten minutes before cutting, the slices hold together better.

Our tips to get it right

  • Pick a cabbage with loose, not too tightly packed leaves, they'll come off whole more easily during blanching.
  • Tie the cabbage with string crossed several times, a loosely tied cabbage can fall apart while cooking.
  • Check the broth level halfway through cooking and top it up if the pot looks dry, the cabbage should never catch on the bottom.

The variations

  • Swap the sausage meat for ground veal for a milder tasting filling.
  • For a vegetarian version, replace the meat with a mix of cooked rice, chopped mushrooms and crushed walnuts.
  • To save time, stuff individual cabbage leaves and roll them instead of reshaping the whole cabbage, this also shortens the cooking time.

What to serve it with

  • A glass of light red wine
  • A green salad with vinaigrette
  • Crusty bread for the broth

Storage

Stuffed cabbage keeps for 2 to 3 days in the fridge in a sealed container. It freezes well once cooled, cut into portions. Reheat gently on the stovetop or in the oven with a splash of broth so it doesn't dry out.

Questions about this dish

Can you make stuffed cabbage ahead of time?

Yes, you can assemble and tie it the day before, then keep it in the fridge until you're ready to cook it. You can also cook it fully in advance and just reheat it gently before serving.

How do you keep the cabbage from falling apart while cooking?

Tying it well is the key, wrap the string tightly around the cabbage several times. Let it rest for ten minutes off the heat before cutting it too.

Can you replace the stale bread in the filling?

Yes, fresh breadcrumbs or crumbled crackers soaked in milk work just as well. The point is keeping that soft texture that binds the filling together.

Does stuffed cabbage freeze well?

Yes, once cooked and cooled, cut it into portions and freeze them separately with a bit of cooking broth. Thaw in the fridge, then reheat gently on the stovetop.

How long does it take to make an Auvergne style stuffed cabbage with steamed potatoes?

Count 2 h 30 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in an Auvergne style stuffed cabbage with steamed potatoes?

About 440 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an Auvergne style stuffed cabbage with steamed potatoes cost?

About €3.00 per serving, or €12.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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