Chou Farsi

Chou farsi translates from French as 'stuffed cabbage.' It is a classic preparation in which individual cabbage leaves - typically Savoy or green cabbage - are blanched, wrapped around a seasoned farce (filling), and braised in a flavourful stock. The critical step is blanching correctly. Under-blanched cabbage remains rigid, tough, and raw-tasting - a flaw specifically called out by a judge on this show. 

For home cooks, blanch leaves for two to three minutes in heavily salted boiling water, then immediately transfer to an ice bath to stop cooking and preserve colour. The result should be pliable enough to roll without cracking. Classic fillings include ground pork and veal, but seafood and vegetable variations are equally valid. The rolls then braise low and slow in stock until completely tender.