Gastronomie : le chou farci d'un maître restaurateur ! - Météo à la carte

Alexis shares a family secret with us: the recipe for stuffed cabbage, which he got from his mother! And when made with quality ingredients and in a good mood, this traditional dish borders on the heights of gastronomy. *** Recipe Details *** Ingredients: 1 green cabbage 250g beef collar 250g veal shoulder 2 eggs 1 bunch flat-leaf parsley 300g sandwich bread 1/4 L milk 2 carrots 1 onion, garlic, 2 shallots walnuts Preparation: 1/ Chop the cabbage and remove the largest leaves. Plunge them into boiling water for 4 minutes. 2/ Mix the sandwich bread and milk. Mince the meat. Add the eggs, the milk mixture, and the parsley. 3/ Chop the onions, carrots, garlic, and shallot. Sauté them in a pan. 4/ Shell the walnuts and toast them in a pan. Mix them with the julienne vegetables and meat. 5/ Line a colander with cabbage leaves. Fill with the stuffing, alternating with cabbage leaves. 6/ Bake at 160°C for 2 hours. Tips: 1/ Adding cognac to the stuffing enhances the flavor. *** Who's the chef? *** Alexis Busso, Grenoble (38) MORE INFO https://www.france.tv/france-3/meteo-... FOLLOW US   / meteoalacarte     / meteoalacarte     / meteoalacarte   REACT Hashtag #Meteoalacarte