Whole Stuffed Cabbage

Ingredients

• headed cabbage
• hash of raw or cooked meat
• onion
• parsley
• bardes of pork fat
• bouillon
• pot fat
• sauce Demi-glace

Instructions

1. Blanch a medium headed cabbage, refresh it and remove the stalk.
2. Season the hash of raw or cooked meat well and mix in the chopped onion and parsley.
3. Lift the leaves lightly and introduce the hash between them.
4. Re-form the cabbage and tie it tight, wrap it in bardes of pork fat and bind it with string.
5. Braise it very gently for 3 hours with bouillon and pot fat.
6. When serving, drain it, remove the bardes and dish it on a plate.
7. Skim, reduce and bind a few spoonfuls of the braising liquor with sauce Demi-glace and mask the cabbage with it; send the rest of the braising liquor separately.