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Feuilles de choux

We cookand we taste!

Homemade stuffed cabbage

Stuffed cabbage with duck confit and seasonal vegetables, here is a playful recipe from “Les Passeuses de Goût” with the flavors of autumn! A delicious dish, rich in vitamins and a touch of refinement.

Cabbage Summary

Ingredients

For 6 to 8 people

1 kale, 250 gr onions, 150 gr carrots, 150 gr celery
2 duck legs confit + 125 gr finely chopped smoked bacon
Chopped parsley, thyme, bay leaf, 1 clove of garlic chopped, 1 shallot chopped
12 juniper berries lightly crushed, 1 pinch of nutmeg
100 gr of bread crumbs
1 dl of sweet white wine, 3 tablespoons of milk
2 eggs, salt and pepper

Preparation

Soak the cabbage leaves for 10 minutes in a pot of boiling salted water. Drain them, plunge them immediately into cold water. Remove the hard ribs. Pat the leaves dry in a tea towel.
Cut the onions, shallot, carrots and celery into very small cubes. In a large sauté pan, heat 2 tablespoons of fat taken from the can of confits. Throw the vegetables in with the thyme and bay leaf. Let it melt while turning for about 5 minutes. Add the garlic and the sweet wine. Cover, let it steam for 5 minutes over medium low heat. Add the bacon, let it brown without covering. Remove from heat, remove the bouquet garni.
Chop the breadcrumbs in a food processor to make fine breadcrumbs. Add the chopped crumb off the heat to the saute pan with the parsley and juniper berries. Mix.
Remove the skin and bones of the confits. Shred the flesh very finely. Add it to the frying pan, mix. Break the eggs into a bowl, season with salt and pepper, add the nutmeg and milk, beat with a fork. Pour into the sauté pan still off the heat. Stir to combine. Check the seasoning for salt and pepper. Be careful, the bacon and currants are already very salty.

Préparation de carrés de choux

Préparation recette typique

Cooking

Pad a rectangular dish or ovenproof dish with the duck fat. Line the sides with cabbage leaves.
Pour in half the stuffing and cover with cabbage leaves. Put the rest of the stuffing and cover with cabbage leaves.
Spread the exposed leaves with duck fat. Place a lid on top or aluminum foil and place in a broiler pan where you have put hot water.
Bake for 40 minutes, or even 1 hour at 200°

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