When the cabbage season is approaching don't hesitate and have a go at that recipe. What it does not have in the look is greatly compensated by its taste. It is really cabbage at its best. Get the recipe: https://bit.ly/3pJ9SAP

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🧅🥕INGREDIENTS🥕🧅
1 savoy cabbage
150 bacon
300 grams pork mince (chair a saucisse)
300 grams finely sliced cabbage leaves ( from the core of the cabbage)
salt and pepper to season
50 ml chicken stock ( for the stuffing)
450 ml chicken stock to braise the cabbage
150 ml tomato coulis
6 juniper berries ( 3 for the stuffing and 3 for the braising)
2 bay leaves
3 cloves of garlic
1 celery stoke
1 carrot
2 twigs of thyme

If you make your own pork stuffing use the recipe below ( it can be used to make pork sausages too:
200 grams lean pork meat - minced
300 grams pork belly - minced (non smoked)
8 grams salt
1 gram sugar
1 gram black pepper (coarsely grinded)
25 ml white wine

Procedure:
cut all of the meat in medium size cubes. place on a tray or plate. sprinkle all the seasoning over plus the wine. mixe everything together cover and leave to macerate in the fridge for 2 hours.
when done pass all of the meat through a meat mincer / grinder. then in a large bowl, using a wooden spoon, mix the whole meat mixture vigorously for a few minutes.



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UTENSILS AND COOKWARE STARTER KIT:

The cast iron pan I always use:
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KNIVES AND KNIFE SETS:
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Great value chef knife:
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Forged knife set (mercer culinary):
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Fibrox knife set (victorinox):
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GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
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How to cook pastry: https://amzn.to/2HrmKbz
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CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
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Larousse gastronomique:
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