Cabbage stuffed with “Cul Noir” pork with foie gras and truffles

Prep time

• Blanch the large green cabbage leaves. Chef's tip: "freeze" them in ice water after being immersed in a pot of boiling water = better retention of green and chlorophyll. Then drain the leaves.
• Slice the core of the cabbage and quickly fry it in the pan. Then, add to the meat to be stuffed, season and add a little Espelette pepper powder.
• In a bowl, soak diced bread in milk. Then, slice a shallot and a bunch of chives. Incorporate eggs/shallot/chives and drained bread then mix… The stuffing is ready.
• Fry the slices of foie gras back and forth.
• On a cloth, arrange 3 or 4 cabbage leaves (without the ribs) in a rosette... then arrange the flesh with a slice of foie gras in the center.
• “Bundle” by folding the cabbage leaves into a ball then compress by closing the cloth around the cabbage and making “screw turns”… Wrap the cabbage ball in a strainer.
• Slice leek, onion and carrot.
• Brown the cabbages back and forth in the pan. In the same movement, quickly brown the leek/onion/carrot mixture then spread in a baking dish. Arrange the cabbages on this mat of sautéed vegetables. Pour in the chicken stock, season and put everything in the oven (200°)
• Sprinkle with its juice after 10 minutes of cooking. After another 10 minutes, pour some veal stock onto each cabbage and leave for another 10/15 minutes in the oven and it's ready.
• Sauce: Filter a good part of the cooking juice through a strainer and thicken this sauce with a roux…
• Bonus: mashed potatoes with truffles. Cut the potatoes into large cubes and boil in water with a pinch of salt. Drain then add a knob of butter and crème fraîche and stir/crush in the pan off the heat. Slice the truffles into not too fine pieces then add to the potatoes. Cover your dish to let it “infuse” before serving…