With his executive chefs around the world, Alain Ducasse uses local and seasonal ingredients to create versions of this vegetable dish unique to each restaurant.
- For the Mushroom Duxelles
- 1 Medium white onion, chopped (for whole recipe)
- 2 lb white mushrooms, cleaned and cubed
- 2 ounces Extra Virgin Olive Oil (for whole recipe)
- 1 garlic clove, crushed
- A few turns of freshly ground pepper
- For the cabbage
- 2 large Savoy cabbages
- 8 cloves of garlic, 7 sliced, one left whole
- 4 sprigs thyme, finely chopped
- 2 pinches of salt
- A few turns of pepper
- 14 ounces white wine
- 16 ounces pork jus (pork stock)
- 2 lbs fresh raw pork sausage
- 8 ounces chicken stock
- 4 covered baking dishes, approximately 8”-10” in diameter if rectangular, 10”-12” in diameter if round
1. Preheat Oven to 350 degrees
Prepare the Mushroom Duxelles
2. Fry ½ of the chopped onion for 2 minutes in a sauté pan with a little olive oil and a crushed clove of garlic. Cover and let cook for 3 minutes, keeping some of the moisture.
3. Remove the clove of garlic; add a few turns of freshly ground pepper and reserve.
Prepare the Cabbage
4. Remove outer leaves and blanch cabbages in boiling salted water for 2 minutes.
5. Shock in ice water and reserve.
6. Remove cores from cabbages and chop the inner leaves.
7. In a cast iron pot, sweat olive oil, 7 cloves of garlic and the other 1/2 onion over medium heat for 4 minutes. (Be careful not to allow them to take on any color.)
8. Add chopped cabbage, thyme, salt, pepper and white wine; cook until wine has been cooked off: approximately 15 minutes.
9. Add 8 ounces of pork jus, cover, cook for approximately 25 minutes.
10. Remove sausage meat from its casing and combine with cabbage mixture.
11. Form mixture into four even balls. Wrap each portion with a blanched outer cabbage leaf. Reserve in refrigerator.
Prepare the Cookpot or Baking Dishes
12. Rub bottoms of the four covered baking dishes with the last clove of garlic and add mushroom duxelles.
13. Place one cabbage leaf covered meatball into each baking dish, then divide remaining pork jus and chicken stock evenly between all four dishes.
14. Cover and bake at 350 degrees Fahrenheit for 1 hour.
* Cookpot. For his signature dish, Chef Alain Ducasse has designed a Cookpot with Pierre Tachon of the historic French porcelain company Pillivuyt. While authentic Cookpots are available for purchase at Alain Ducasse restaurants, home cooks can substitute any covered baking dish.