Provençal stuffed cabbage (Sou fassum) from Backroad Bistros, Farmhouse Fare (page 256) by Jane Sigal

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

    Can substitute parsley and/or sage for all or part of basil. This recipe uses leftover Beef stew with wild mushrooms on p. 241, leftover Marinated beef stew on p. 246, or leftover Reine Sammut's beef stew with lemon on p. 248.

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