Les Trois Chênes

Here in France we eat the local baguettes fresh and certainly on the same day as it is bought. So what to do with the left overs? This blog is devoted to the reuse of old bread to create gourmet dishes and to collect recipes for stale bread, traditional and new, from around the world. Why throw away good food when you can transform it into wonderful sweet and savoury dishes?

Feel free to send me any ideas and recipes.

Situated in the Limousin, the heart of hidden France, we run painting courses from our old French farmhouse, and offer Bed & Breakfast and self-catering holiday accommodation. We grow as much of our own food as possible, serve eggs fresh from our own hens and honey from our bees for breakfasts and evening meals. We love France, we love art and we love good food & wine. We would love to share this with you.

Sunday, December 11, 2011

Traditional Stuffed Cabbage Recipe from Limousin France

If you think you don't like cabbage, think again. This delicious stuffed cabbage contains sausage meat and stale bread crumbs, but I found that substituting the meat for chestnuts made an almost identical vegetarian option. The only down side is that I find it quite difficult to tie the cabbage parcel neatly.


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