RISE & SHNE KAUT43 OKC
Once again you’ve caught me in a french cooking mood, and today’s mood was Choux Farci au Saumon.
Right, I know it may seem a little fancy or pretentious when it comes to an Oklahoma Sunday supper, but honestly the roots of it go back to great french country living where salmon or trout was readily available and home gardens in the depths of autumn were bursting at the seams with big bright picturesque heads of cabbage. Kind of like our supermarkets these days… cabbage as far as the eye can see.
Besides, any cuisine that uses cabbage has some sort of “stuffed cabbage” recipe..many in fact. The french are no exception, and you should really try this dish. It’s the second time I have made it for friends and the reviews were spot on!
Ingredients: easily Serves 7
1 large head or 2 small heads of Savoy cabbage
4 4-5 ounce salmon filets/portions, sliced horizontal in half or thirds.
1 pound mild pork sausage
3 tablespoons butter
1/4 cup chopped shallots
1/2 carrots, small diced
1/2 cup chopped button mushroom
2 cups fresh bread crumbs
1 tablespoon fresh chopped rosemary
2 large eggs
- Begin my bringing a pot of salted water to a boil. While that is heating up trim away the stem and hollow out the core of your cabbage. This will help “blanch” the inner working of your cabbage for later. Remove the first two or three leaves from the outside of the cabbage, and chop them up; you will be adding this to your stuffing mix. When the water comes to boil add your cabbage and cook for 5-7 minutes. Remove and place in a colander then shocking with cold water from the tap. Start snapping off the layers of cabbage leaves. Snap away until you reach the center core ball, and again chop the ball and add to the stuffing mix.
- Begin to make the stuffing by melting the butter. Once the butter bubbles have stopped, Add in the chopped shallots, carrots, and mushroom. Cook for three minutes. Add the chopped cabbage trimmings and the Roast Beast Seasoning, along with the rosemary. Cook until tender.
- Next, in the pan add the one pound of sausage. Mix in, brown, a break-up. Once the sausage is browned pour the entire pan contents into a bowl. Add the fresh hand rubbed/crumbed/ or diced bread crumbs along with the eggs. Combine and mix everything in the bowl. Set aside.
- Lets’ rebuild the cabbage and start stuffing. Find a medium sized mixing bowl or strainer. Line the inside with cheesecloth or with a clean linen kitchen towel. Line the inside of the with a layer of cabbage leaves; the prettier side put, and the tough stem end removed fro easier bending of the leaf. Be sure to line the bottom as well. Add a nice even layer of the sausage stuffing, up the sides of the leaves as well. Then add a layer of the sliced salmon. Do this in one layer.. layers, then begin the process again starting with the cabbage leaves. Leaves, stuffing, salmon, leaves, stuffing, salmon until all has been used. Try to get at least three layers.
- When all your layers are complete, gather up the sides of the cheesecloth or linen towel. Ball up the cabbage bringing in the cheesecloth to the top, balling the bottom and twisting the excess up top. Tie snugly with kitchen twine, and let rest until your steam pot is ready.
- Begin heating up your steamer, or placing a round rack at the bottom of a large enough pot to fit your wrapped up cabbage. Bring the water to boil, and gently place the wrapped up cabbage inside. the water at the bottom of the pot should not come in contact with your wrapped up cabbage. Cover with a lid and let your choux steam for 15 minutes on high. Check doneness my how much for form the cabbage ball is. Let rest for 10 minutes before cutting into.
- Serve with a savory remoulade sauce, hollandaise if you're feeling decadent, fried potatoes or steamed vegetables. There are many different directions you can take this easy and delicious meal.