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Recipe : *** Green Cabbage Filled With Snails

Green Cabbage Filled With Snails
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Course:
Appetizer

Practical information

  • Prep time
    30 min
  • Cooking
    15 min
  • Ready in
    45 min
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             

Categories

Budget:
friendly
Difficulty:
easy recipe
Category:
Vegetable recipes
Tags:
cabbage, Cabbage

Recipe's Ingredients

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  • 1 to 2 heads garlic, separated but not peeled
  • 2 teaspoons milk
  • 1 teaspoon cream
  • salt
  • ½ tablespoons butter
  • 2 tablespoons chcken broth
  • 1 teaspoon minced chives
  • 1 teaspoon minced flat leaf parsley
  • 1½ tablespoons chilled butter in small cubes
  • 14 burgundy snails
  • 950 g green cabbage
  • 30 g minced, peeled shallots
  • 130 ml chicken broth

  • Recipe preparation steps

  • 1
    Put garlic cloves in a small sauce pan and cover with cold water. Bring to a boil, boil for 2 minutes, and drain. Repeat three more times.
  • 2
    Peel garlic and go through previous cooking process four more times. Rinse in cold water.
  • 3
    Purée garlic and combine with milk. Set aside.
  • 4
    Carefully remove the cabbage leaves from the head. Bring a large pot of salted water to boil and cook the cabbage leaves for 4 minutes. Drain and carefully rinse in cold water. "Dry" carefully between paper towels. Set aside.
  • 5
    Melt butter in a small sauté pan over medium heat and sauté shallots until soft. Set aside to cool.
  • 6
    Arrange a cabbage leaf on a flat surface. Place an escargot (snail) and one-fourteenth of the shallots in the center of the cabbage piece. Carefully fold the cabbage around the escargot. Press the seam into the palm-of-a-hand to shape. Set the finished stuffed cabbage, seam side down, on a plate. Repeat with the remaining escargots.
  • 7
    Preheat oven to 175ºF. Bring 2 tablespoons of chicken broth to a boil in a small sauté pan. Remove from heat, arrange stuffed cabbages in the pan, and place in the oven to warm.
  • 8
    Put a half cup chicken broth in a small sauce pan over high heat and reduce by 60 percent. Add a fourth of the garlic purée and the herbs to the reduced broth and mix. Remove from heat and whisk in the chilled butter. Set aside.
  • 9
    Reheat garlic purée quickly in a microwave. Combine with cream and set aside.
  • 10
    Drain cabbages and arrange 7 each in a circle on 2 warmed plates. Pour sauce over cabbages. Divide garlic purée in 2 small mounds in the center of the cabbage arrangements. Serve immediately.
  • Ready !



 

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