Cabbage is king in winter!
Detoxifying (especially for the liver), low in calories and loaded with vitamins C, cabbage is ideal at this time of year.
Green cabbage or kale, red or Chinese, stuffed cabbage goes well with anything: fish, vegetable stuffings or leftovers from a roast. It can be stuffed whole or in individual portions, topped with a tomato sauce or béchamel sauce.
All the tips and tricks from Jean-Marc, the chef of the “Petit chez-soi” rue Etienne Boisson in Saint-Etienne, to make your stuffed cabbage easily but patiently succeed.