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Vegetarian stuffing of Poitou

Home > Life style > Recipes > Vegetarian stuffing of Poitou
Recipe proposed by : Nanie Cuisine
Recipe type : vegetables


Preparation time : 1 hour 30 minutes
Difficulty : Easy
Cooking time : 1 hour 15 minutes
Cooking cost : Affordable

Ingredients

Serve 8:

- 1 cabbage
- 7 large chard ribs with green parts
- 4 small leek whites
- 2 small bunches of sorrel
- 1 bunch of flat parsley
- 1 bunch of chives
- 4 eggs
- vegetable oil
- salt
- ground pepper

Preparation

  • Cut the leek whites into thin slices. Wash them thoroughly.
  • Fry them in a pan with a little vegetable oil. Brown them for about 10 minutes. Season with salt and pepper.
  • Set aside in a large bowl.
  • Remove the stems from the sorrel leaves. Wash them thoroughly.
  • Melt them in a pan for 2-3 minutes, stirring frequently. Season with salt and pepper.
  • Add them to the leeks in the salad bowl.
  • Remove the chard greens. Wash them thoroughly and cook them for 4-5 minutes in a pan with a little vegetable oil. Season with salt and pepper and put them aside in the salad bowl.
  • Remove 5 to 6 large leaves from the cabbage, the greenest ones. Remove the rib, leaving the whole leaf. Bring a large pot of water to the boil. Dip the large cabbage leaves in it for 3 to 4 minutes. Remove them from the boiling water and plunge them into a large volume of ice water. Set aside.
  • Cut the remaining cabbage into strips and fry in a large pot with a little vegetable oil. Cook for about 10 minutes, stirring often. Season with salt and pepper.
  • Add the cooked cabbage to the other vegetables.
  • Squeeze the vegetables well into the bowl and drain: remove as much of the cooking juices as possible.
  • Preheat oven to 180°C.
  • Add the 4 whole eggs to the cooked vegetables and mix well.
  • Line a large bowl with the blanched cabbage leaves: cover the sides and leave the leaves sticking out. Add the vegetable and egg mixture to the centre. Fold the cabbage leaves together to form a ball.
  • Unroll two large sheets of aluminium foil and place them crosswise. Place the ball in the centre and wrap with the foil. Place in a large cast iron casserole dish and cover.
  • Bake at 180°C for 1 hour, then lower to 160°C for 15 to 20 minutes.

Suggestions:

  • The stuffing can be served hot, warm or cold, depending on preference.
  • For a non-vegetarian version, 200 g of smoked lardons can be added to the preparation, which have been browned in a non-stick pan.
  • Spinach can also be added to the preparation, having prepared it like sorrel.
  • The stuffing can be frozen very well. Once defrosted, it can simply be put in a frying pan for a few minutes.
  • Chard chops can be steamed and then cooked with butter, garlic and parsley.
     
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Vegetarian stuffing of Poitou

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