Monthly Archives: June 2014

Stuffed Savoy Cabbage: Version no.1

Stuffed Savoy Cabbage-1-01-sm

For the participatory performance, Reflection on Digestion at the On Innards event for the Blyth show in October, and for the Reflection on Digestion: The Stomach workshop at the BIBAC 2014 conference, I need a vegetarian and vegan option, so I can open up then experience to non-meat eaters. I decided on Savoy cabbage, due to the folded surface of the leaves, which is slightly reminiscent of the texture of tripe. I hope that I will be able to get a hold of plenty of lamb’s tripe so that I can make little packages similar to the one’s made at the participatory Reflection on Digestion for BROQWiEM’s Allotment series of dinners back in December. We will then have two versions of little mini packages/stomach pouches to reflect on. Today’s experiment goes something like this…

1 Savoy cabbage
1-2 shallots
100g Puy Lentils
100g Basmati rice
200g chestnut mushrooms

some chopped rosemary
some thyme leaves or sprig whole cooked inside
some Asafoetida

To prepare stuffing:
Fry in olive oil the shallots and after softened add mushrooms and herbs.
Meanwhile rapidly boil lentils for 10mins as per pack instructions.
Once this is finished add to the mushroom mixture.
Add rice and simmer gently (could add white wine here) with lid on with enough stock or water until time is up according to the pack instructions of lentils.

To prepare cabbage:
Trim thick stalks to make leaf similar thickness.
Blanche cabbage leaves in boiling water for 3 mins.
Drain and shock in cold or ice-cold water.
Spoonful of filling in leaf and roll.
Add splash of water or fully cover? to prevent drying out.
Season and cover with tin foil.
Oven heated to 180c and bake for 25-30 mins.

Maybe serve with a mushroom gravy. The cabbage I had gave 13 good leaves which is just enough to fit in the square casserole dish I have. The stuffing mixture gave about twice as much as needed for 13 leaves.

I will post later as to whether it tastes good, it needs tweaking, or I need to go back to the drawing board altogether. Here it is before it went in the oven.

Tripe Tureen

I’ve been attempting to make a ceramic piece based on 18th century naturalistically modeled animal head tureens that I first saw at the Musée de la Chasse et de la Nature, Paris in February.Image

My tureen is to be a stomach to house and serve tripe from for my next Reflection on Digestion performance dinners.


Entrail Troyen

Entrail Troyen is currently 50cm long. 

A tube of French knitting made from gleaned skins of salami sausages and dried sausage casings. It is a work in progress, being added to when donations of salami are offered. I hope it will eventually be the length of the small intestine. It is a bit pongy at the moment, pervading the body of its audience through the nostrils. 

Troyes where the French knitting industry began. The intestines where the body starts to decay.