Nutrition Facts
6 servings
6
Stuffed Cabbage with Duck Confit Recipe
Enjoy this stuffed cabbage with duck confit. A tasty recipe to face the cold.
Ingredients
2 Duck confit legs
400 Ground pork neck
6 Curly green cabbage
100 Bacon bits
2 Carrot
2 Shallot
2 cloves Garlic
20 White wine
2 Cooking juice with onions and bacon.
Directions
1
Blanch the cabbage leaves until tender. Drain and remove the tough central rib. Let drain on a clean cloth.
2
Shred the duck confit and mix it roughly. Add the chopped pork and garlic. Mix to achieve a homogeneous consistency. Season with pepper. Peel the shallots and slice them. Peel the carrots and cut them into small cubes. Sauté the shallots and carrots in a bit of hot oil for 10 minutes. Add the bacon and continue cooking for a few more minutes.
3
To finish, preheat the oven to 200°C. Place 1/6 of the filling on each cabbage leaf. Fold the leaf over the filling. Do the same for the other 5 leaves. Place the parcels in a baking dish. Pour the sautéed shallots, carrots, and bacon over them. Add the two containers of onion and bacon cooking juice, the white wine, and a little water if necessary. Bake for about 40 minutes. Serve immediately.
Ingredients
Ingredients
2 Duck confit legs
400 Ground pork neck
6 Curly green cabbage
100 Bacon bits
2 Carrot
2 Shallot
2 cloves Garlic
20 White wine
2 Cooking juice with onions and bacon.
Directions
Directions
1
Blanch the cabbage leaves until tender. Drain and remove the tough central rib. Let drain on a clean cloth.
2
Shred the duck confit and mix it roughly. Add the chopped pork and garlic. Mix to achieve a homogeneous consistency. Season with pepper. Peel the shallots and slice them. Peel the carrots and cut them into small cubes. Sauté the shallots and carrots in a bit of hot oil for 10 minutes. Add the bacon and continue cooking for a few more minutes.
3
To finish, preheat the oven to 200°C. Place 1/6 of the filling on each cabbage leaf. Fold the leaf over the filling. Do the same for the other 5 leaves. Place the parcels in a baking dish. Pour the sautéed shallots, carrots, and bacon over them. Add the two containers of onion and bacon cooking juice, the white wine, and a little water if necessary. Bake for about 40 minutes. Serve immediately.
Notes
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