MOND’ARVERNE reveals its gourmet delights
Try a glass of wine from the volcanic region, or how about a nice bit of cheese? Share a truffade, enjoy a lovely piece of freshwater char or treat yourself to a delicious blueberry tart… The most difficult thing won’t be choosing, but resisting!
On a village square, around an unfussy restaurant table, discover the authentic charm of a Bistrot de Pays, and take some time to enjoy a few local specialities, all washed down with a nice glass of Côtes d’Auvergne.
Recipe for Stuffed Cabbage
Ingredients: 1 green cabbage, 1 onion, 1 clove of garlic, 300 g sausage meat, 200 g minced veal, 1 egg, 1 sprig of thyme, 1 small bunch of parsley, 50 cl of chicken stock, 2 strips of bacon fat, salt, pepper
1 – Wash the cabbage in cold water and remove the outer leaves. Bring a large pan of water to the boil, add the cabbage and cook for 10 minutes after it returns to the boil. Drain.
2 – Peel and slice the onion and garlic. Mix the sausage meat, minced veal, egg, onion and garlic together in a bowl. Add the picked thyme and the chopped parsley, add salt and pepper, and mix well.
3 – Carefully remove the core of the cabbage, chop it up and mix it with the stuffing. Place a ball of the stuffing in place of the cabbage core. Divide the rest of the stuffing between the cabbage leaves, cover with strips of bacon fat and tie with kitchen string.
4 – Place the cabbage in a casserole dish, add the stock, cover and simmer for around 2 hours. Serve hot.
A lovely break, where the Route des Fromages d’Auvergne meets the Route des Vins AOC Côtes d’Auvergne.
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