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PdfBlanch the cabbage leaves in salted boiling water for a 2 minutes or until malleable. Shock in ice water to set color. Set aside on a tea towel to cool and dry completely.
Add olive oil to pan and brown ground pork. Once brown, remove from pan and add onion, carrot, and celery. Once soft, add garlic and cook for 2 more minutes. Add mushrooms and cook down until soft. Then add the meat back to mixture.
Season well with salt, pepper, grating of nutmeg and teaspoon of allspice. Then squeeze in tomato paste, cook down. Add chicken stock and cook gentley until liquid has mostly cooked off. Take off the heat and cool.
Once cooled, add beaten eggs, cooled rice, and a handful of parsley.
Assemble Chou Farci
Pre-heat oven to 350 degrees. Butter an 8in spring form pan. Add one cabbage leaf in the center, and then line the sides with overlapping cabbage leaves. These will fold over the top to seal the chou farci.
Add ⅓ of the meat mixture, a spoonful of the juices, and then top with another whole cabbage leaf. Press firmly to ensure there are no air gaps. Repeat until all the mixture is gone. Top with a few knobs of butter to cook.
Wrap the entire pan in foil and cook for 35-40 minutes. Remove foil and cook for another 15-20 minutes.
Rest for approximately 30-45 minutes. Cut like a cake to serve.