A Cabbage and a Chicken
i grabbed the last cabbage off the table at boggy creek farm. the beautiful leaves demanded to be stuffed! i remembered this version from a restaurant where i once worked. leaves stuffed with chicken mousse & wild rice - served en brodo.
carve up a chicken and make a chicken stock with the bones. reserve the breast meat. poach up the leg and thigh and save for a salad (or a snack for your dog - lucky roxy) !
pull the outer cabbage leaves and blanch.
cube up the raw chicken breast meat (1#) and in a food processor puree with 2 egg whites and 1 c. of heavy cream. chill. cook up wild rice ( i’m loving the lundberg farms wild mix ) with some small dice veggies and chopped remaining cabbage head. fold into the chicken mousse and season with salt-pepper & nutmeg. poach a tablespoon in boiling water to taste test the seasoning. adjust as needed.
to stuff the leaves- place the leaf in a ladle and fill with mousse mix and wrap to cover completely. chill.
poach the stuffed bundles in chicken stock. serve up and enjoy !
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