12299 Stuffed Cabbage Soup Serves 6 Wed Aug 06 01:03:11 -0700 2008 Tue Feb 03 08:12:11 -0800 2009 Licensed http://www.chow.com/recipes/12299 Tue, 03 Feb 2009 16:12:11 GMT Whenever a poached chicken is stuffed—and in the Southwest of France it is always stuffed when poached whole—enough extra filling is made to form a basketball-shaped construction of overlapping cabbage leaves. Such a fabrication, called a poule verte (green chicken) is extremely popular in Southwest France, where it may often be seen in the family kitchen, bobbing like a big dumpling in a pot of simmering soup.

The poule verte is just further proof of this region's love of stuffings, the best of which are made from stale bread that is half wheat, half rye. Cream is added for moisture and eggs for body so that the stuffing can be sliced. And for firmness and extra flavor, pork or ham and veal along with a medley of herbs and spices are included.

Be sure to begin this recipe a day in advance so that the stuffing has time to mellow.

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  • Up to 24 hours in advance, make the filling: In a large bowl, combine the bread, milk, chopped veal and pork, pureed fatback, shallot, garlic, salt, pepper, allspice, nutmeg, 2 tablespoons of the parsley, 1½ tablespoons of the chives, and the cream and eggs. Mix with your hands to blend well. Drizzle the Armagnac over the top of the filling; cover and refrigerate for at least 12 hours or overnight to allow the flavors to develop.
  • The following day, remove and discard the outer leaves from the cabbage, then cut out the core. Drop the whole cabbage into a pot of simmering salted water and cook for 15 minutes, or until the leaves separate easily; drain. Let the cabbage cool, then pull back the leaves and separate them. Trim away all hard ribs.
  • Line a deep mixing bowl with damp cheesecloth or a washed string shopping bag. Line with half the cabbage leaves, overlapping them to fill all spaces. Place the filling in the center and cover with the remaining leaves to enclose completely. The poule verte should be round like a basketball. Tie up the cheesecloth firmly so that it retains its shape. (The recipe can be prepared to this point up to 3 hours in advance; cover and refrigerate. If made ahead, remove from the refrigerator about 1½ hours before cooking to return to room temperature.)
  • In a large deep kettle, bring the stock to a boil. Gently lower the poule verte into the liquid. If the ball is not completely covered with liquid, add more boiling water. Cover the pot, reduce the heat to low, and simmer for 1½ hours.
  • Uncover the pot and ladle 4 cups of the cooking liquid into a 3-quart saucepan. (Continue simmering the poule in the remaining liquid in the kettle for 30 minutes longer.) Quickly skim the fat off the stock in the saucepan. Add the potatoes and carrots and cook until tender, 12 to 15 minutes. Season the stock with additional salt and pepper to taste.
  • After the poule has simmered for 2 hours, check for doneness: Stick a larding needle or thin metal skewer into the center and leave it there for 1 minute. Remove and place the point of the needle on your palm. If it is burning hot, the poule verte is fully cooked. If it is merely warm, cook a little longer. Remove the poule and set in a colander to drain.
  • Cut the poule into 6 wedges and place one in each soup plate. Garnish with the carrots and potatoes. Ladle the cooking liquid in which the carrots and potatoes were cooked over all and add 1 tablespoon soft butter to each bowl. Sprinkle with the remaining parsley and chives and serve at once.
    • ]]>     http://www.chow.com Paula Wolfert 50 Main ½ pound dried bread with crust (about 3 cups torn pieces)

    ]]>     ¾ cup milk or cold stock

    ]]>     ½ pound lean veal, finely chopped

    ]]>     5 ounces lean pork, finely chopped

    ]]>     4 ounces fatback, pureed in food processor

    ]]>     1 large shallot, finely chopped

    ]]>     3 garlic cloves, finely chopped

    ]]>     1¼ teaspoons salt

    ]]>     ½ teaspoon freshly ground pepper

    ]]>     8 allspice berries, crushed

    ]]>     ¼ teaspoon freshly grated nutmeg

    ]]>     3 tablespoons finely chopped fresh flat-leaf parsley

    ]]>     2½ tablespoons finely chopped fresh chives

    ]]>     3 tablespoons heavy cream

    ]]>     2 eggs

    ]]>     1 tablespoon Armagnac

    ]]>     1 head savoy or green cabbage

    ]]>     5 quarts unsalted chicken stock (storebought or homemade—page 405) or 2 bouillon cubes dissolved in 5 quarts of water

    ]]>     24 creamer potatoes or very small Yukon golds, scrubbed

    ]]>     4 carrots, peeled and cut into 1-inch pieces

    ]]>     6 tablespoons unsalted butter, at room temperature

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