Farci du Grand Bornand

Name: Farci du Grand Bornand
Total time: 1 h 12 min
Yield: Six servings
Cuisine: french
Ingredients: 1/2 medium-size head Savoy cabbage, cored and shredded; 2 slices bacon, chopped; 2 medium-size yellow onions, peeled and finely chopped; 2 cups ground lamb; 1 tablespoon flour; 8 baked potatoes, cooled and peeled; 1 cup chicken broth; 2 teaspoons salt, plus more to taste; 1/2 teaspoon freshly ground black pepper, plus more to taste

By Molly O'Neill

Total Time: 1 hour 12 minutes
Rating: (0)
Comments: Read comments

Featured in: Savoie Fare

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:Six servings

½medium-size head Savoy cabbage, cored and shredded
2slices bacon, chopped
2medium-size yellow onions, peeled and finely chopped
2cups ground lamb
1tablespoon flour
8baked potatoes, cooled and peeled
1cup chicken broth
2teaspoons salt, plus more to taste
½teaspoon freshly ground black pepper, plus more to taste

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Bring a large pot of water to the boil. Add the cabbage and blanch for 2 minutes. Drain and dry thoroughly.
Step 2
In a large enamel casserole over medium heat, saute the bacon until it begins to brown and crisp. Add the onions and cook until translucent, about 5 minutes. Add the ground lamb and cook for 5 minutes. Toss in the cabbage and cook for 1 minute. Stir in the flour.
Step 3
Use a ricer or grater to add the potatoes to the mixture. Stir well. Stir in the chicken broth, salt and pepper. Reduce the heat to very low and cook for at least 1 hour, stirring ocassionally. If the mixture begins to dry out, add additional chicken broth. The texture should resemble thick mashed potatoes. Taste and adjust seasoning with additional salt and pepper. Serve with a bitter green salad, like watercress or arugula.