Chou Farci à la Grassoise, known locally as sou fassum, is a stuffed cabbage from the town of Grasse in the Provençe region of France. Unlike most stuffed cabbages, this dish is made with the entire cabbage, which is cored and stuffed with a mixture of ground meats, onion, garlic, tomatoes, and swiss chard, seasoned with nutmeg, mace, red pepper flakes, thyme, savory, rosemary, and oregano. Savoy cabbage is preferred, for its longer and softer leaves.
Once the cabbage is stuffed, it is wrapped in cheesecloth and tied with a string, and simmered in beef stock for several hours, or braised in the oven. It is served in slices, with a light tomato sauce.
Name origins
Locally known as sou fassum, literally "under the string bag." String bags, known as a fassumier, are kept on hand for just this purpose.