Life's too short....

...to stuff a cabbage, or so I thought. But I'd always been curious about the existence of a whole chapter in Elizabeth David's French Country Cooking that was devoted solely to stuffed cabbage dishes. The book was first published in 1951 so fashions in food have changed (she has to explain quite firmly that it's OK to use wine in cooking), but I've never encountered a whole stuffed cabbage anywhere else. You have to blanch it to separate the leaves before putting your stuffing of choice in between them and tying it all back together.

Anyhoo, it was easier than I expected. And reasonably delicious. Might even do it again sometime.