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Langoustine and Diver Scallops Stuffed Cabbage with Red Bell Pepper, Chive, and Caviar Coulis

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Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
Gabriel Kreuther: The Spirit of Alsace

By Gabriel Kreuther

Published 2021

  • About

Stuffed cabbage is very Alsatian. It is a meal built on leftovers, usually from leftover pot-au-feu meat or choucroute garnie—cabbage wrapped around cooked pork or beef, in combination with uncooked meat, such as ground pork, that’s seasoned and mixed with bread and eggs.

As should be quite clear by now, I love using cabbage in high-end dishes, and so for this preparation I decided to use the very best langoustines and diver scallops. It’s an expensive dish, but it highlights great

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