Stuffed Cabbage with Duck Confit Recipe

Blanch the cabbage leaves until tender. Drain and remove the tough central rib. Let drain on a clean cloth.

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.

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.