Louise de Vilmorin’s Stuffed Cabbage

Marie Louise Lévêque de Vilmorin (4 April 1902 – 26 December 1969) was a French novelist, poet and journalist.

Haute Cuisine: French Novelist Louise de Vilmorin’s Recipes From the Pages of Vogue

FRANCE. 1945.Ê The French author, Louise de VILMORIN. Louise de VILMORIN, Žcrivain franais.

Louise de Vilmorin in her “Salon Bleu”, designed by Henri Samuel. Verrières-le-Buisson, France. Gerard Wurtz, 1969.

Louise de Vilmorin’s Stuffed Cabbage
1 medium green cabbage2 cups cold cooked pork or sausage meat or roast veal, ground
4 tablespoons olive or vegetable oil
1/2 pint yogurt or sour cream

Plunge the cabbage into enough rapidly boiling salted water to cover the cabbage. Boil for 5 minutes. Drain well, bottom up. Separate the leaves and cut out the hard cores. Place a spoonful of well-seasoned stuffing on the edge of each leaf. Turn over the sides of the leaves and roll up. Place side by side in an oiled casserole with a cover and simmer on the lowest fire for about an hour. To keep moist, add a few spoonfuls of broth or water. Uncover and let brown, turning after 10 minutes to brown evenly. Pour yogurt or sour cream over cabbage and cook until heated through.

Fille d’une célèbre famille de grenetiers, Louise de Vilmorin est le premier grand amour d’Antoine de Saint-Exupéry et devient sa fiancée. Louise initie le Club GB (Groupe Bossuet) – une société humoristique – dont son frère Olivier est un des membres fondateurs. Pour sa part, Antoine reçoit le titre de Grand poète sentimental et comique.

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