MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01

      Title: Chou Farcie a la Correzienne
 Categories: Main dish, Meats, Vegetables, French
      Yield: 6 servings

      1 md Savoy cabbage
      1 md Onion, sliced
      1 md Carrot sliced
    100 g  Lard gras (pork back fat)
           Oil/lard
           Water/stock

MMMMM------------------------FOR STUFFING-----------------------------
    750 g  Mixed meats, raw/cooked
           -including raw pork*
    200 g  To 250g lard gras
      1 sl Raw ham (bayonne type)
      1 sl Cooked ham
      1 md Onion, chopped
           Parsley
           Crumb of 15 cm french bread
           Milk
      2 tb Cream
           Pepper
      1    Egg yolk (opt)

  * NB.  As long as there's SOME raw pork, almost any combination of
  pork, poultry and beef even can be used. Without cooked meat, use 1/3
  pie veal and 2/3 lean pork. The lard gras should be 1/4 to 1/3 of
  weight of lean meats.

  Make stuffing. Slice bread, soak in milk, working in with fork. Drain
  & work well. Chop all the meats together and mix with bread, parsley,
  onion, pepper, cream and optional egg yolk - used if the meat is a
  bit lean. If you have used ham and salted pork back fat, you won't
  need salt.

  Separate the leaves of the cabbage, carefully, and blanch them in
  boiling water 5 minutes - refresh.

  Using 1 or more leaves (depending on size) stuff each leaf with 1-2
  tbs of stuffing, wrapping the leaves round to form a packet. Tie with
  string.

  Meanwhile, fry the remaining lard gras, sliced, in a little oil or
  lard, in a large casserole until brown and all the fat has run. Fry
  the cabbage packets a few at a time (cover bottom of pan) till well
  browned on both sides. Fry the onion and carrot in the remaining fat
  till softened. Return cabbage balls to pan and pour a little water or
  stock over to half cover the lowest layer of balls. If you have used
  ham and salted back fat, you won't need salt. Simmer, repositioning
  the packets after half time, for about an hour, when the stock will
  have reduced to a generous sauce.

                          Happy Cooking! Spunky :)

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