Cabbage Seed Packet
Cabbage Seed Packet
Art Print

Buy at







WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Main Dish Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Gibert Bernard's Cabbage Loaf Generic Banner 
Shop at

"The gentle art of gastronomy is a friendly one. It hurdles the language
barrier, makes friends among civilized people, and warms the heart."

~ Samuel Chamberlain

Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Recipe Index 

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!


[Flag Campaign icon]






Various Types of Cabbage in a Strainer
Various Types of Cabbage in a Strainer
Photographic Print

Lee, Joff
Buy at


Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


Girl Working in a Rural Kitchen Garden Collecting Cabbages
Girl Working in a Rural Kitchen Garden
Collecting Cabbages

Giclee Print

Buy at




Gibert Bernard’s Cabbage Loaf
Gourmet Archives

Gourmet - One Year Subscription

1 cup pitted prunes
1 cup dry red wine
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
A 2-pound cabbage
1 small onion, chopped
2 tablespoons chopped prosciutto or
Canadian bacon
1 tablespoon unsalted butter
1 pound lean pork, cubed
1 pound spinach or Swiss chard, washed,
trimmed and chopped coarse
1 1/2 cups chopped fresh parsley leaves
1 small onion, chopped coarse
1 stalk celery, chopped coarse
5 garlic cloves
1/2 cup flour
1 tablespoon Pernod
1 teaspoon salt
1/2 teaspoon pepper
4 large eggs

In a stainless steel or enameled saucepan simmer the prunes in the red
wine with the cinnamon and nutmeg for 30 minutes. Transfer the prunes
with a slotted spoon to a dish and reserve them.
Core the cabbage, peel off the leaves gently, and in a saucepan of boiling water, blanch them for 8 minutes. Drain the cabbage leaves, pat them dry, and cut out the stem sections. Line the bottom and sides of a well-buttered springform pan with the leaves, letting some of them hang over the edge.
In a skillet cook 1 small onion, chopped, and the prosciutto or Canadian bacon in the butter for 3 minutes, or until the onion is softened.
In a food processor fitted with a steel blade, grind together in batches the pork, spinach or Swiss chard, parsley leaves, chopped onion, chopped celery, and garlic cloves.
In a large bowl combine the pork mixture and the prosciutto mixture and
stir in the flour, Pernod, salt and pepper. Add the eggs, 1 at a time, stir-
ring well after each addition. Spoon one third of the pork mixture into the
cabbage-lined pan, cover it with half of the reserved prunes, and top the
prunes with another third of the pork mixture. Cover the pork with the remaining prunes and spread the remaining pork mixture on top. Fold
the overhanging leaves over the filling to cover it completely and bake
the mixture, covered lightly with foil, in a preheated 350-degree F. oven
1 hour 30 minutes. Let the cabbage loaf cool in the pan on a rack for 1
hour. Remove the sides of the pan, invert the loaf onto a serving plate
and blot up excess liquid.
In a small saucepan of boiling salted water, blanch enough turnip, cut
into julienne strips to measure 1/2 cup, for 2 minutes and drain it.
In a small saucepan of boiling salted water, blanch enough carrot cut
into julienne strips to measure 3/4 cup for 2 minutes and drain it.
Garnish the cabbage loaf with turnip and carrot. Serves 8

Index - Main Dish Recipe Archives
Daily Recipe Index
Recipe Archives Index

WB01419_1.gif (2752 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites  WB01507_.gif (516 bytes) Basics  
WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright 1999-2008 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: October 07, 2008.