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Braised Cabbage and Sweetbreads with Truffles Recipe
Flavors of Belgium
Cooking time: 90 minutes + 2 hours
Total time: more than 2 hours
Preparation time: 90 minutesCooking time: 90 minutes + 2 hours
Difficulty: Easy
Chef's Note
An original idea that endows cabbage with a whole new sophistication.
Ingredients
Ingredients for 4 servings
- 4 Sweetbreads 200-250 g (8 oz.) each
- 1 Savoy Cabbage
- 1 nice truffle, about 30 g / 1 oz.
- 100 ml (6 tbsp.) truffle juice
- 100 g (6 tbsp.) butter
- 200 ml (3/4 cup) degreased chicken stock
- 500 ml (2 cups) brown stock
- 1 tbsp. flour
- Salt and frreshly ground pepper
- Thyme and bay leaf
Method
- Soak the sweetbreads in cold water to remove any impurities.
- Place them in a saucepan, cover with cold salted water and bring to a boil. Cook for 2-3 minutes and immediately plunge into ice water.
- Trim carefully, removing any inedible parts such as skin, fat or nerves. Dry and set aside.
- Dice the truffle, reserving 4 attractive slices for garnish.
- Slice the cabbage thinly, reserving 4 nice tender leaves for garnish.
- Wash the cabbage under cold running water. Blanch in boiling salted water for 2 minutes, refresh in cold water and drain.
- Return the cabbage to a saucepan with the chicken stock, a knob of butter, a branch of thyme, a bay leaf and a few grindings of pepper.
- Simmer slowly until the cabbage is completely cooked and the liquid has evaporated.
- Add half the diced truffle and correct the seasoning. Keep warm.
- Quickly blanch the 4 cabbage leaves in boiling salted water, refresh immediately and dry.
- Brush the leaves with melted butter. Place on a baking sheet and put into a preheated 50° C (125° F) for about two hours to dry out. Set aside.
- Season the sweetbreads with salt and pepper, dip into flour and shake off the excess.
- Melt a large knob of butter in a skillet. When it has browned slightly, add the sweetbreads and cook on both sides until lightly colored.
- Place into a 200° C (400° F) oven for about 10 minutes. Remove and place on a paper towel-lined plate. Keep warm.
- Degrease the pan and deglaze with the brown stock and truffle juice.
- Reduce by half and whisk the remaining butter into the sauce.
- Add the remaining diced truffle. Correct the seasoning.
- Presentation
- Arrange the cabbage in the center of 4 warmed plates, place the sweetbreads nuggets in the middle and garnish with the cabbage leaves.
- Spoon the sauce over top and garnish with a slice of truffle.
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