Stuffed cabbage leaf with mushrooms


(For 4 servings)

  • 1 small savoy cabbage
  • 1 bunch of Enoki mushroom
  • 4 pieces of mushrooms
  • 8 pearl onions
  • 100 gr potato mousseline
  • 1 dl cream
  • 2 dl white wine
  • 100 gr butter
  • 1 dl grape seed oil
  • 2 pieces of bay leaf
  • 2 pieces Cardamom Leaves
  • 4 pieces of sechuan pepper
  • 4 pieces of Walnut
  • 1 cup of Tahoon Cress
  • 1 tray of Kyona Mustard Cress


  • Blanch 4 beautiful green cabbage leaves and finely chop the rest of the cabbage.
  • Blanch the pearl onion and remove the skin.
  • Make a gastric (basic Hollandaise sauce) with the white wine, the Cardamom Leaves, the sechuan pepper and the bay leaf and let the pearl onions boil in it for 10 minutes.
  • Remove the pearl onions, cut them in half lengthwise and keep the outer large parts.
  • Chop the rest of the pearl onions, put them back in the gastric and let it evaporate gently for half an hour.
  • Strain the gastric, add the cream and put the sauce gently on the fire.
  • Heat the oil together with the Tahoon Cress and turn this finely with the hand blender to a Tahoon Cress oil. Sieve this in a fine sieve and keep the pulp and oil separately.
  • Cut the bottom of the enoki until you have equal pieces and marinate it in half of the Tahoon Cress oil.
  • Cut julienne from the mushroom and fry with the gossamer cabbage, the trimmings of the enoki, the pulp of the Tahoon Cress and a quarter of the bean curd oil until al dente. Season with salt and pepper.
  • Fill the cabbage leaves dipped dry with the cabbage mixture and keep it warm in a steamer basket.
  • Assemble sauce with chopped cold butter to a frothy beurre blanc.
  • Burn the onions with a quarter of the bean curd oil in the pan with a gas burner and add the walnuts at the end.
  • Place the stuffed cabbage in a deep plate, pipe a scoop of warm potato mousseline on top and garnish with the mushrooms and pearl onions.
  • Pour the beurre blanc sauce around this and sprinkle the walnut pieces around it. Stick the Kyona Mustard Cress on top for a beautiful color shade and fine mustard flavor.

Recipe: Eric Miete

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