x

Recipe : *** Panful Of Snails And Caramelized Cabbage

Panful Of Snails And Caramelized Cabbage
  •  
  •  
  •  
  •  
Course:
Main Dish

Practical information

  • Prep time
    50 min
  • Cooking
    1 h 20
  • Ready in
    2 h 10
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             

Categories

Budget:
friendly
Difficulty:
easy recipe
Recipe for:
big families
Category:
Meat recipes
Tags:
cabbage, Cabbage

Recipe's Ingredients

  Quantities for people → Recalculate
  • ½ small savoy cabbage
  • 24 to 30 small snails
  • 1 clove garlic
  • fine salt and freshly ground black pepper
  • 1 tablespoon finely minced flat-leaf parsley
  • 100 g butter
  • 60 g smoked bacon
  • 100 ml dry white wine

  • Recipe preparation steps

  • 1
    Preheat the oven to 80°C.
  • 2
    Separate 2 well-shaped outer leaves from the head of cabbage. Blanch the leaves in salted, boiling water for 2 minutes. Chill in an ice bath and dry well with absorbent paper. Melt 10 grams of butter. Line a baking sheet with parchment paper. Lightly brush the blanched cabbage leaves with butter and place on the baking sheet. Bake the leaves until they become translucent, about 1 hour.
  • 3
    Core the remaining cabbage and cut the leaves into fine shreds. Set aside.
  • 4
    Shortly before serving, melt 25 grams of butter in a small saucepan over low heat. Add the snails, garlic, and parsley. Cook for about 3 minutes. Season with salt and pepper. Add the wine and continue cooking for another 3 minutes. Remove the snails and keep warm in the oven.
  • 5
    Raise heat under the sauce and reduce greatly. Off the heat, whisk in 10 grams of butter. Keep warm.
  • 6
    In the meantime, cook the bacon in a small frying pan over high heat. Add 50 grams of butter. When melted, add the shredded cabbage. Season with salt and pepper. Cook the cabbage until well caramelized.
  • 7
    To serve, place a 7-cm ring mold in the center of each of the heated serving plates. Divide the cabbage between the rings. Spoon half the snails over each cabbage portion. Carefully remove the rings. Spoon the sauce over and around the cabbage and snails. Carefully place one of the baked cabbage leaves over one edge of each arrangement. Serve immediately.
  • Ready !