Chou Farcie A La Correzienne (correze Stuffed Cabbage)

A few words about spanking: We did! The Scriptures command it: “Foolishness is bound up in the heart of a child; the rod of discipline will remove it far from him” (Pr. 22:15). While this Scripture does not teach all discipline is corporal, “the rod” has its proper use… Common sense dictates that spanking ought to hurt – some. But all parents must understand that spanking is not a beating. Beating a child is abuse. Spanking is a brief, controlled, painful punishment intended to make the recipient sorry he or she committed the offense that brought it about. Very often only a swat or two is necessary. When administering such discipline, we gave the simple explanation, “What you did was wrong.” We did not refrain from expressing our dismay or anger at the wrongdoing. But we always affirmed our love before and after the discipline. After all, godly discipline is an act of love. Similarly, punishment is not positively effective without a background of praise (Kent and Barbara Hughes).

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

INGREDIENTS

1		Savoy cabbage
1		Onion, sliced
1		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		Raw ham, bayonne type
1		Cooked ham
1		Onion, chopped
		Parsley
15		Cm french bread, crumb only
		Milk
2	T	Cream
		Pepper
1		Egg yolk, opt

INSTRUCTIONS

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

A Message from our Provider:

“God is humble”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 196 Calories From Fat: 153 Total Fat: 17g Cholesterol: 32.1mg Sodium: 263.3mg Potassium: 171.4mg Carbohydrates: 5.2g Fiber: <1g Sugar: 2.2g Protein: 5.5g