A recipe from Jean Sévègnes, chef of the Café des Ministères, in Paris

2Q== - Vegetarian stuffed cabbage recipe - France Inter
Stuffed cabbage © Le café des Ministères

Ingredients for 2 cabbage (4 people)

  • 1 Pontoise cabbage of about 2kg
  • 2 cloves garlic
  • 1 carrot
  • 1 white onion
  • 100 g of celeriac
  • 1 liter of vegetable broth
  • 50 gr olive oil
  • Salt and Espelette pepper

Ingredients for the stuffing

  • 200 gr of cooked lentil
  • 200 gr of cooked chickpeas
  • 170 gr duxelle mushrooms paris
  • 200 gr of country bread
  • 250 gr of 35% cream
  • 2 egg
  • 2 cloves garlic
  • ½ bunch of parsley
  • Salt and Espelette Pepper

Gently remove the leaves of the cabbage (about 10-12) and blanch them for 3 minutes in 3 liters of salted water

Cool them in water with ice cubes and put them to drain

Slice and sweat the rest of the cabbage in a little olive oil and season with salt and Espelette pepper

Let the crumb of diced bread soak in the cream then, once soaked, add the eggs.

Add 1 clove of garlic, 2 shallots and the ½ bunch of parsley that you have chopped to the mixture of the bread crumbs

Then add the sweated cabbage, the lentils, the chickpeas previously crushed with a fork, then the duxelle of Paris mushrooms.

Mix everything well until you have a very homogeneous filling, season with salt and Espelette pepper

Take a very hollow and round bowl and line the bottom with two sheets of cling film by crossing them

Arrange the cabbage leaves on the film then alternate with the stuffing. Repeat the operation until the bowl is full, packing well each time

Tighten the film by rotating it, tighten well and tie a knot. Cut off the excess film and make a few small holes using the tip of a knife on the surface of the cabbage.

Dip your cabbage in the broth and cook for about 1 hour, then remove the cling film

Meanwhile, prepare your garnish for your braising: cut the carrot, onion and celery into brunoise and add 2 cloves of garlic

Fry your garnish in a little olive oil in a cast iron casserole dish then deglaze to height with the broth

Place the choux pastry in the casserole dish and bake at around 160/170 °, water throughout the cooking and add broth if necessary. Take the time to let them braise (about 30 minutes)

Serve with the braising juice and enjoy!