Stuffed cabbage soup (Poule verte) from The Cooking of Southwest France: Recipes from France's Magnificent Rustic Cuisine (page 50) by Paula Wolfert

  • shallots
  • carrots
  • chives
  • heavy cream
  • nutmeg
  • parsley
  • eggs
  • stale bread
  • potatoes
  • chicken stock
  • veal
  • Armagnac
  • allspice berries
  • lean pork
  • fatback
  • Savoy cabbage

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Stuffing must be refrigerated overnight before cooking the soup.

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