Recipes

Cabbage stuffed with girolles and chestnuts.

Préparation

1

Blanch the cabbage leaves in a saucepan of salted water.

2

Then refresh them in iced water to stop the cooking process and keep their colour.

3

Spread them out over a piece of cloth to absorb the excess water.

4

In a hot pan, fry the stuffing until the water has evaporated.

5

Put the equivalent of 2 soup spoons of stuffing in the centre of each leaf.

6

Fold into a parcel and seal with a wooden toothpick or cooking string.

7

Bake in the oven and serve hot.