Ingredients Jump to Instructions ↓

  1. 12 large cabbage leaves from a fresh, crisp head

  2. 6 large skinless, boneless chicken breast halves

  3. 2 1/2 quarts unsalted chicken stock (storebought or homemade-page 405)

  4. 3 small leeks (white and tender green), halved lengthwise

  5. 6 young carrots, peeled and sliced on the diagonal

  6. 6 small turnips, peeled and quartered Coarse sea salt, preferably fleur de sel

  7. 1 tablespoon French walnut oil

  8. 2 chicken livers

  9. 2 cups cubed stale firm white bread, crustless &frac

  10. 23; cup milk

  11. 4 medium-large Swiss chard leaves

  12. 3 chicken hearts, trimmed

  13. 3 chicken gizzards, trimmed

  14. 3 ounces jambon de Bayonne, Serrano ham, or prosciutto

  15. 2 1/2 ounces ventreche or pancetta

  16. 1/2 small onion, peeled and quartered

  17. 1 large shallot, peeled

  18. 4 teaspoons flour

  19. 1 large egg, lightly beaten

  20. 1 1/2 tablespoons minced fresh chives

  21. 1 1/2 tablespoons finely chopped fresh flat-leaf parsley

  22. 1/2 teaspoon salt

  23. 1/4 teaspoon freshly ground pepper

  24. 1/8 teaspoon of freshly grated nutmeg or ground allspice Pinch of sugar

Instructions Jump to Ingredients ↑

  1. Up to a day ahead, make the stuffing. About 2 hours before serving, blanch the cabbage leaves for 5 minutes in boiling salted water. Rinse under cold running water and drain. If the ribs are very thick, shave them off with a knife. Enclose each chicken breast in ⅓ cup of the stuffing. Wrap each breast in 2 cabbage leaves, rib sides out, and tie securely with string. (If desired, wrap each cabbage roll in a 12-inch square of cheesecloth and tie with string.) About 1 hour before serving, bring the stock to a boil in a 5-quart casserole. Add the leeks, carrots, and turnips and simmer until tender, about 20 minutes. Remove the vegetables and set aside. Add the cabbage rolls to the simmering broth and poach them over low heat for 25 minutes. Remove the cabbage rolls to a work surface and let them rest for 5 minutes. Remove the strings (and cheesecloth, if used) from the cabbage rolls. Meanwhile, reheat the vegetables in the stock; drain. Cut each cabbage roll into 4 slices slightly on the diagonal. Arrange the slices cut sides up, on warmed plates. Sprinkle the chicken with fleur de sel. Surround each serving with assorted vegetables; moisten with a few tablespoons of the cooking liquid. Drizzle a little walnut oil over the chicken and vegetables and serve at once. Trim any yellow fat or green spots from the chicken livers. Soak them in ⅓ cup of the milk with the salt in the refrigerator for at least 3 hours. Drain, rinse, and pat dry. In large saucepan of boiling salted water, blanch the Swiss chard leaves (save the stalks for another use) for 1 minute. Drain, rinse under cold running water until the water runs clear, and squeeze dry. Finely chop the Swiss chard. In a food processor, combine the chicken livers, hearts, gizzards, ham, and ventrèche. Pulse until coarsely chopped. Add the onion, shallot, and flour and process until well blended. In a mixing bowl, soak the bread in the remaining ⅓ cup milk for a few minutes to soften. Press out and discard the excess moisture; leave the bread in the bowl. Add the egg and mix with a fork until they are light and well combined. Mash in the chicken liver mixture, then add the Swiss chard, chives, and parsley. Season with the salt, pepper, nutmeg, and sugar. Cover and refrigerate the stuffing for at least 2 hours or overnight to mellow and firm up.


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