Gastronomixs

Steamed green cabbage with game farce and chestnut

This beautiful vegetable side dish resembles a tiny green cabbage in itself.

Makes 12 to 14.

Steamed green cabbage with game farce and chestnut

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Ingredients

100

g

chicken livers

300

ml

milk

3

g

curing salt

20

g

sunflower oil

20

g

shallot, finely chopped

3

g

garlic, finely chopped

50

g

black chanterelle mushrooms

500

g

venison

125

g

back bacon

105

g

smoked bacon

50

g

wild boar meat

62

g

duck liver

36

g

gin

18

g

red wine

4

g

game rub

11

g

salt

2

g

curing salt

1

 

orange, zest

2

g

thyme, finely chopped

100

g

chestnut crème

1

 

green cabbage

200

g

chestnut mushroom duxelles

As needed:

 

salt and pepper

Preparation method

  • Soak the chicken liver in milk and 3g curing salt for 12 hours.
  • Gently fry the shallot and garlic in the sunflower oil for 2 to 3 minutes.
  • Add the black chanterelle mushrooms and sauté for another 2 to 3 minutes. Allow to cool down.
  • Mince the venison, back bacon, smoked bacon, and wild boar meat in a meat mincer.
  • Drain the chicken livers and pat dry well with a paper towel.
  • Transfer everything except for the chestnut crème, green cabbage, and the chestnut mushroom duxelles into a food processor. Blend into a smooth farce, making sure that the friction does not cause the mixture to heat up too much.
  • Pass the game farce through a medium-mesh sieve.
  • Fold the chestnut crème into the game farce.
  • Remove as many leaves as possible from the head of green cabbage.
  • Blanche the leaves in plenty of boiling, salted water. Set aside to cool.
  • Cut semi-circles out of the blanched leaves (along the edges).
  • Take a roll of cling film and stretch it over your work surface.
  • Arrange the semi-circles of cabbage leaves, in three shades of green, overlapping by half a centimetre at the centre, with the darkest shade at the bottom and the lightest at the top, onto the cling film.
  • Scoop a spoonful of game farce onto the cabbage leaves and create a hole in the centre, using a teaspoon.
  • Fill the hole with the chestnut mushroom duxelles.
  • Cut the cling film from the roll and bring the edges together.
  • Wrap the cling film tightly over the game farce-stuffed cabbage roll-ups, twisting it so that it is completely airtight.
  • Knot securely, or wrap in another layer of cling film to seal it as tightly as possible.
  • Steam the green cabbage roll-ups for 9 minutes in a combination steamer at 100°C.
  • Allow the roll-ups to cool in iced water immediately after removing them from the steamer.
  • Just before serving, heat them in the oven for 5 minutes at 160°C.

Serving suggestions

  • Delicious in a composition with components of venison, potato, and truffle.
  • Also pairs well with dishes containing Brussels sprouts, parsnip, and duck.
  • Absolutely fantastic with sweetbread, celeriac, and beef.

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