Chou farci d’Auvergne (stuffed cabbage)

Instructions

1. Bring a large saucepan of salted water to the boil over high heat. Add the cabbage leaves and blanch for 5 minutes or until just tender. Remove the cabbage leaves and place in iced water. Once fully chilled, drain and pat dry on paper towel or a kitchen cloth.
2. Preheat an oven 180˚C.
3. Place a saucepan over high heat and when hot, add the oil, vegetables, garlic, speck and sage and cook, stirring regularly until just softened. Remove from the heat and set aside.
4. Tear the bread into a bowl, pour over 60 ml (¼ cup) of chicken stock, then add the brandy and eggs and stir to combine well. Add the pork mince and mix well to combine. Add the vegetables and mix until well combined.
5. Line a 15 cm bowl with plastic wrap. Place the 2 cabbage leaves into the mould so they just overlap and fill the mould. Fill the cabbage leaves with the pork farce and fold over the cabbage leaves to seal.
6. Place the remaining stock in a wide heavy based saucepan and bring to the boil. Once boiling, remove the cabbage parcel carefully from the plastic-lined bowl and add the parcel, seam side down, to the saucepan. Place the lid on the pan, transfer to the oven and bake for 25 minutes. Remove the lid and bake for another 25 minutes or until golden. Serve warm.