Lamb Kidneys in Cabbage Leaves, a recipe from the Worldwide Gourmet

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Lamb Kidneys in Cabbage Leaves Recipe

Recipe

Total time: 30 to 60 minutes

Preparation time: 30 minutes
Cooking time: 30 minutes

Difficulty: Easy

Ingredients

Ingredients for 4 servings

- 8 lamb Rognons, trimmed

- 400 g (14 oz.) tagliatelle

- 200 ml (3/4 cup) veal stock

- 200 ml (3/4 cup) white wine

- 8 Savoy cabbage leaves

- 2 carrots

- 50 g (3 tbsp.) butter

- 3 tbsp. thick crème fraîche

- Salt and pepper

Method

Wash the cabbage leaves and blanch them for 3 minutes in boiling salted water; drain and dry with paper towels;
Lay out the cabbage leaves; place a kidney in the center of each one; season with salt and pepper. Fold the leaves over the kidneys to form little packages and tie them closed with kitchen string.
Place the packages into a cocotte or Dutch oven with the butter and brown gently for about 30 minutes over low heat, turning and basting them often with melted butter. Keep hot.
Discard the fat from the pan; add the white wine and reduce to three-quarters.
Add the veal stock, crème fraîche and boil for 3 minutes.
Cook the tagliatelle al dente in boiling salted water.
Wash and peel the carrots; cut into thin sticks and blanch in boiling water.
Serve the cabbage-wrapped kidneys topped with the sauce and accompanied by the carrot sticks and tagliatelle.

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Collaboration: VFC and Produits tripiers de France

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