Stuffed cabbage of “Cul Noir” pig with foie gras and truffles

Préparation

• Blanch the large kale leaves. Chef's tip: "freeze" them in iced water after plunging them into the pot of boiling water = better retention of the green colour and chlorophyll. Then drain the leaves.
• Thinly slice the heart of the cabbage and fry quickly. Stir into the stuffing, season and add a little Espelette chilli powder.
• Soak some bread cubes in milk in a bowl. Then chop a shallot and a bunch of chives. Stir in the eggs, shallot, chives and drained bread, then mix... The stuffing is ready.
• Fry the slices of foie gras back and forth.
• On a cloth, arrange 3 or 4 cabbage leaves (without the ribs) in a rosette... then arrange the flesh with a slice of foie gras in the centre.
• "Pack" by folding the cabbage leaves into a ball, then compress by wrapping the cloth around the cabbage and turning the screws... Wrap the cabbage ball with the strainer.
• Chop the leek, onion and carrot.
• Fry the cabbages in a pan, moving them back and forth. At the same time, quickly fry the leek/onion/carrot mixture, then spread out in an ovenproof dish. Arrange the cabbage on top of the sautéed vegetables. Pour over the chicken stock, season and place in the oven at 200°C.
• Baste with the juices after cooking for 10 minutes. After a further 10 minutes, pour some veal stock over each cabbage and leave in the oven for a further 10/15 minutes.
• Sauce: Strain off most of the cooking juices and thicken the sauce with a roux...
• Bonus: mashed potatoes with truffles. Cut the potatoes into large cubes and bring to the boil in water with a pinch of salt. Drain, then add a knob of butter and the crème fraiche and stir/crush in the pan off the heat. Finely chop the truffles and add to the potatoes. Cover the dish with cling film to allow it to "infuse" before serving...