Active time: 2 hours
Cooking time: 1 hour 20 minutes
For the red cabbage parcels
- 2 red cabbages
- ¾ cup (200 ml) white vinegar
- 6 Royal Gala apples, or other red-skinned crisp apples
- Juice of 1 lemon
- 1½ sticks (6 oz./180 g) lightly salted butter
- 3 cups (750 ml) brown ale of your choice
- 1 thyme sprig
- 1 bay leaf
- Fleur de sel
- Freshly ground pepper
- 4 Royal Gala apples
- 3 tbsp (1¾ oz./50 g) butter, divided
- A little brown ale
1Remove the outer cabbage leaves and set aside 12 large, undamaged leaves. Finely slice the remainder, reserving the trimmings.
2Bring a large pot of salted water to a boil with the vinegar and blanch the sliced cabbage. Drain but do not refresh.
3Peel and core the apples and cut them into large dice, reserving the peel and trimmings. Toss the diced apple with the lemon juice to prevent discoloration.
4Bring a large pot of salted water to a boil, add the cabbage and apple trimmings, and bring to a boil again to make a broth. Cook for about 30 minutes, then strain the liquid and set it aside.
5Preheat the oven to 325°F (160°C/Gas mark 3).
6In a large ovenproof sauté pan, melt the butter over medium heat and sweat the diced apple until tender. Add the sliced cabbage and pour in the brown ale and the broth from the trimmings. Add the thyme and bay leaf. Cover with a lid, transfer to the oven, and cook for 35 minutes.
7Lift out the cabbage and apples with a slotted spoon and set aside.
8Place the pan on the stovetop and boil until the juices are reduced and concentrated. Spoon some of the cabbage and apple mixture into the center of each whole cabbage leaf, season with fleur de sel and pepper, tuck in the sides, and roll up into round parcels, using plastic wrap to help give the parcels a neat shape, if you wish.
9Remove the plastic wrap, if used, butter a large sauté pan, and place the stuffed cabbage parcels in it.
10Add the braising juices and cook over medium heat for 10 minutes, spooning over the juices to glaze the parcels.
1Wash and core 2 of the apples. Cut each one crosswise into 6 slices just under ½ in. (1 cm) thick.
2Melt 1½ tablespoons (20 g) butter in a sauté pan and fry the apple slices on both sides until lightly caramelized.
3Using a melon baller, scoop out tiny balls from the remaining apples.
4Arrange an apple slice on each plate and place a cabbage parcel and the apple balls on top.
5Whisk the remaining butter into the braising juices and add a little brown ale at the last moment.
6Serve with the parcels, spooning it around the apple slices.
Extracted from Vegetables: Flexitarian Recipes and Techniques from the Ferrandi School of Culinary Arts (Flammarion, 2020)