Regional French Cuisine: Auvergne: Stuffed Cabbage

5 01 2009

Happy New Year, everyone!  I realize I am a little belated in my greeting, but after finally beating the cold/flu nastiness I was saddled with over Christmas, I got smacked with the busiest week of the year at work.  We’re talking 1 am alarm clocks (!), night buses, taxi debacles, 12-plus-hour workdays (I know, I used to have those regularly, but now I’m a spoiled French pâtissière), and weird break-ins at work.  Let’s just say I’m hoping that 2009 gets better, because judging from the first couple of hours, I’m going to have an irritating, frustrating, tiring, frantic, and scary year.

Blanched cabbage leaf

But I’m not here to whine.  Somewhere in the midst of all the hectic end-of-year activity, I had time to reflect on the new year, resolutions, and the like.  Something about the new year does encourage a certain amount of renewed energy and enthusiasm, so I’m feeling pretty excited about this idea I came up with for the blog.  Each month, I am going to highlight a particular region in France, with a focus on the traditional cuisine.  I hope to put up at least one post a week on the featured region, be it about a dish I attempted at home, a restaurant, travel photos (when applicable), or other regional products such as cheese, wine, charcuterie, or beer.  Of course I will also continue to report on my regular food adventures as well, so don’t worry, I haven’t gone completely educational on you.

Cantal entre deux ages

For January, I have decided to start out with the cuisine of Auvergne.  A mountainous region in central France which I called home for seven months in 2000 and 2001, the food in Auvergne is rustic, hearty and delicious.  A stunning number of famous French cheeses are produced in Auvergne, including Cantal (one of the top-selling cheeses in France), Saint-Nectaire, and Fourme d’Ambert, just to name a few.

How would you stuff cabbage?

In my new favorite Parisian dining guide, Hungry for Paris by Alexander Lobrano, the classic Auvergnat stuffed cabbage plays a hefty supporting role.  Owing perhaps to the fact that a large number of Paris’ bistros were opened by displaced residents of Auvergne, the dish features on many menus in as many different forms.  I happened to have a gorgeous designer cabbage lurking in my vegetable drawer a little longer than it should, and I wanted to make something to use it up.  Enter Lobrano and his mouthwatering descriptions of stuffed cabbage.  Trouble is, I’ve never made stuffed cabbage before.  Or even eaten it. 

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