Sou-Fassum Provençal (Provençal Stuffed Cabbage)

Ingredients

• cabbage
• inner cabbage leaves
• blanched chard leaves
• sausage meat
• lean bacon
• onion
• butter
• tomatoes
• garlic
• blanched rice
• small fresh peas
• mutton pot-au-feu or ordinary stockpot

Instructions

1. Blanch and refresh the cabbage as in the preceding recipe.
2. Remove all the large outer leaves and arrange them on a net.
3. Chop and season the inner leaves of the cabbage.
4. Mix the chopped inner leaves with the blanched chard leaves, the sausage meat, the diced and browned lean bacon, the chopped onion cooked in butter, the chopped tomatoes, the point of crushed garlic, the blanched rice and, in season, the small fresh peas.
5. Arrange this mixture on the bed of cabbage leaves.
6. Draw up the ends of the net and close it so as to re-form the cabbage.
7. Plunge it into a mutton pot-au-feu, or into an ordinary stockpot, and cook it gently for 3 hours and a half to 4 hours.