Stuffed cabbage is a very popular meal of Aveyron, France.

Tasting tips : warm up slowly during 10 to 15 minutes. You can taste it plain or with rice an boiled potatoes.

Composition : Green cabbage, overripes, cooked beef shin, fresh parsley, milk, pork belly, flour, bread, ham, saltpeter, shallots, onions, vegetables stock, carrots, chopped bacon, tomato puree, salt, pepper, herbs.

Delicatessen : Alain Ginisty

Origin : Sebazac-Concourès, Aveyron (France)

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