Farci du Grand Bornand

• 1/2 medium-size head Savoy cabbage, cored and shredded
• 2 slices bacon, chopped
• 2 medium-size yellow onions, peeled and finely chopped
• 2 cups ground lamb
• 1 tablespoon flour
• 8 baked potatoes, cooled and peeled
• 1 cup chicken broth
• 2 teaspoons salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste

1. Bring a large pot of water to the boil.
2. Add the cabbage and blanch for 2 minutes.
3. Drain and dry thoroughly.
4. In a large enamel casserole over medium heat, saute the bacon until it begins to brown and crisp.
5. Add the onions and cook until translucent, about 5 minutes.
6. Add the ground lamb and cook for 5 minutes.
7. Toss in the cabbage and cook for 1 minute.
8. Stir in the flour.
9. Use a ricer or grater to add the potatoes to the mixture.
10. Stir well.
11. Stir in the chicken broth, salt and pepper.
12. Reduce the heat to very low and cook for at least 1 hour, stirring ocassionally.
13. If the mixture begins to dry out, add additional chicken broth.
14. The texture should resemble thick mashed potatoes.
15. Taste and adjust seasoning with additional salt and pepper.
16. Serve with a bitter green salad, like watercress or arugula.

savoy cabbage, bacon, yellow onions, ground lamb, flour, potatoes, chicken broth, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/5002 (may not work)