Stuffed Cabbage Recipe: Chef-Approved Techniques

Philippe Etchebest, renowned chef, chairs the event which lacks neither taste nor ambition. The Chou Farci association welcomes, in Limoges, seven chefs from the four corners of the planet for the final of the world championship of this popular dish.

“I do it with a lot of love and good products from our region!” And if Philippe Etchebest likes to cook this popular dish, this Monday, February 23, he is swapping his chef’s hat for the hat of president of the jury of this stuffed cabbage world championship.

For the second time in its history, the factory hosts the competition, where the chefs give free rein to their imagination.

Tokyo, Seoul, London, Paris, Jakarta, Shanghai, Saskatoon… The great chefs have taken possession of the world championship kitchens in the very heart of the Bernardaud porcelain factory.

“Asians cook cabbage, Eastern Europe, the Middle East, Americans… it’s perfectly like Bernardaud, that is to say rooted as we are in our land, our Limousin and open to the world.” underlines Michel Bernardaud, chairman of the board of directors of the porcelain factory.

Stuffed cabbage is the story of a dish from our countryside, which shines across the planet. So it creates itself, shapes itself and reinvents itself.

In the cradle of a few well-chosen leaves of kale, a stuffing which, depending on the option chosen, can be cooked with pork, poultry, lobster, langoustine, scallops…

There is no creativity without fundamentals and this dish is one of the fundamentals of French cuisine.

Philippe Etchebest

Star chef and Meilleur Ouvrier de France, president of the jury of the stuffed cabbage world championship

Once sublimated, the recipe can even offer a star-studded culinary destiny, as Gilles Dudognon, starred chef at “La Chapelle Saint-Martin”, tells us.

In 1973, Georges Pompidou came to our house and we served him stuffed cabbage… it gave us crazy publicity, so it’s completely linked to our history.

Gilles Dudognon

Star chef

The Halles Centrales de Limoges will be exceptionally open, to offer a feast around stuffed cabbage.

A successful marriage of culinary arts and table arts.