Chou Farci aux Escargots, Champignons et Émulsion d'Herbes

1.Preheat the oven to 180°C (350°F).

2.Bring a large pot of salted water to a boil. Carefully remove the leaves from the cabbage, keeping them whole. Blanch the leaves in boiling water for 2-3 minutes until slightly tender. Remove and set aside to cool.

3.In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

4.Add the chopped wild mushrooms to the skillet and cook until they release their moisture and become golden brown, about 5-7 minutes. Season with salt and pepper. Remove from heat and let cool slightly.

5.In a large bowl, combine the chopped snails, sautéed mushroom mixture, breadcrumbs, beaten egg, and half of the chopped herbs (parsley, chives, tarragon). Mix well and season with salt and pepper to taste.

6.Take a cabbage leaf and place a generous spoonful of the snail and mushroom filling in the center. Fold the sides over the filling and roll it up tightly. Repeat with the remaining leaves and filling.

7.In a large baking dish, arrange the stuffed cabbage rolls seam-side down. Pour the vegetable stock over the rolls and cover the dish with aluminum foil. Bake in the preheated oven for 30 minutes.

8.While the cabbage rolls are baking, prepare the herb emulsion. In a blender, combine the remaining herbs, garlic, lemon juice, and heavy cream. Blend until smooth and season with salt and pepper. If the emulsion is too thick, add a little water to reach the desired consistency.

9.Once the cabbage rolls are done, remove them from the oven and let them rest for a few minutes. Serve warm, drizzled with the herb emulsion and garnished with extra herbs.