There is a way in which the Spirit leads the sons of God, a way that others do not know; and that is by inclining them to do the will of God, to go in the path of truth and Christian holiness from a holy, heavenly disposition which the Spirit of God gives them. The Spirit inclines and leads them to those things that are excellent and agreeable to God. He enlightens them with respect to their duty, by making their eye single and pure, whereby the whole body is full of light. The purifying influence of the Spirit corrects the taste of the soul; thereby He savors those things that are holy and agreeable to God. Like one with a discriminating taste, He chooses those things that are good and wholesome, and rejects those that are evil. And thus the Spirit of God leads and guides; He enables men to understand the commands and counsels of God's Word, and rightly to apply them.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Dairy, Eggs	French	Main dish, Meats, Vegetables, French	6	Servings

INGREDIENTS

1	md	Savoy cabbage
1	md	Onion, sliced
1	md	Carrot sliced
100	g	Lard gras (pork back fat)
		Oil/lard
		Water/stock
750	g	Mixed meats, raw/cooked including raw pork*
200	g	Lard gras -=TO=-
250	g	Lard gras
1	sl	Raw ham (bayonne type)
1	sl	Cooked ham
1	md	Onion, chopped
		Parsley
15		Cm french bread, crumb only
		Milk
2	tb	Cream
		Pepper
1		Egg yolk (opt)

INSTRUCTIONS

FOR STUFFING
* 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.
After a recipe by Linette Vallat - Forges Correze
written & MMed IMH c/o Le MarYol BBS 2:325/3.4
Posted to MM-Recipes Digest  by "Rfm" <Robert-Miles@usa.net> on Aug 19, 98

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