Cabbage stuffed with girolles and chestnuts.
Blanch the cabbage leaves in a saucepan of salted water.
Then refresh them in iced water to stop the cooking process and keep their colour.
Spread them out over a piece of cloth to absorb the excess water.
In a hot pan, fry the stuffing until the water has evaporated.
Put the equivalent of 2 soup spoons of stuffing in the centre of each leaf.
Fold into a parcel and seal with a wooden toothpick or cooking string.
Bake in the oven and serve hot.