Far au Choux (Cabbage Pudding)
The batter for this rustic pudding, from the Quercy in southwest France, is essentially the same as that for crêpes, clafoutis, popovers, and Yorkshire pudding. Similar dishes, including Breton far, or farz, are made in some other French regions from other vegetables or fruits. When lard or butter replaces goose or duck fat in far…