Innovate for Christmas with the recipe for cabbage stuffed with foie gras by Cyril Lignac

Cyril Lignac suggests a generous recipe for your Christmas starter with this cabbage stuffed with foie gras. Here's how to prepare it.

If you want a christmas recipe gourmet as a starter, Cyril Lignac may have the solution for you. Find out how to prepare cabbage stuffed with foie gras as in All in the Kitchen .

Ingredients for cabbage stuffed with foie gras by Cyril Lignac

You like it chou farci ? Cyril Lignac you propose to stuff it with foie gras for a christmas recipe perfect. Here are the ingredients you will need:

• 1 kale, stripped and washed under water, without the large ribs
• 4 tranches of foie gras cru
• 1 onion peeled and finely chopped
• 5cl of port
• 5cl cognac
• 200g button mushroom slices
• 2 chicken thighs cooked in the oven (15g of butter on top, 1h30 at 185°C) then cooled
• 1/4 liter of chicken broth (cube)
• 15g of butter
• Fine salt and ground pepper
• Olive oil

The preparation of cabbage stuffed with foie gras by Cyril Lignac

Here's how to prepare the Cabbage stuffed with foie gras from Cyril Lignac as in All in the Kitchen :

• In a pot of boiling water, add the cabbage leaves and cook for 3 minutes. Cool the best leaves in an ice water bath. Finely chop the rest.
• Shred the chicken thighs. In a hot pan, place the seasoned slices of foie gras, brown both sides and remove them from the pan. Remove the fat from the skillet. In the same skillet, brown the onion. Add the mushroom slices, cook for a few minutes. Add shredded cabbage. Add shredded thighs. Deglaze with port, let reduce. Deglaze with cognac, let reduce again. Mix and set aside on a plate.
• On a board, place 4 cabbage leaves, then top with a spoonful of mushrooms and cooked cabbage, then a foie gras cutlet. Close the sheet in a roll like a spring roll. Place the cabbage rolls in the mushroom pan and cook with a piece of butter for a few minutes to warm them up. Pour 2 tablespoons of chicken broth to make a small sauce. Serve by adding a little sauce and foie gras on the nem.

Count about fifteen minutes to prepare this Christmas recipe from Cyril Lignac! Enjoy your lunch !