Ingredients for 4 people:

1 small curly green cabbage
1 small red cabbage
50g walnuts, chopped
50g unsalted butter, softened
30g breadcrumbs
100ml vin de noix (walnut wine) or vin jaune (yellow wine), see notes
100ml cream
200g salted butter
1 shallot
2g ground pepper
2g Guérande IGP salt

 

 

Walnut Butter:

Mix together the walnuts, unsalted butter, and breadcrumbs. Set aside at room temperature.

 

Rolled Cabbage:

Separate the cabbage leaves one by one. It is easiest to do this by first cutting off a slice of the bottom, stem-part of the cabbage. Blanch the green cabbage leaves for three minutes in boiling salted water, then the red cabbage leaves. Drain and dry the cabbage leaves with a cloth. Place several cabbage leaves on a clean, flat work surface, overlapping them slightly (alternate red and green cabbage). Spread the nut butter on the cabbage leaves. Roll the cabbage leaves as tightly as possible. Repeat with all the leaves to make individual rolls. Bake on a baking sheet at 350 degrees for about ten minutes.

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Beurre blanc:

Chop the shallot. In a saucepan, add the shallot and sweat over medium heat. Add salt and pepper, then deglaze with the walnut wine. Reduce by half, then gradually add the very cold salted butter and mix with a whisk. Once the beurre blanc is thickened, add the cream.

Keep warm and serve immediately.

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Plating:

Place the cabbage roll on a plate and coat with beurre blanc. You can add a few cabbage pickles, nuts, or a generous amount of grated black truffle.

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Notes: vin de noix is a French liqueur made from unripe (green) walnuts steeped in wine and spirits. If you can’t find it, you can substitute nocino, an Italian liqueur made from walnuts or you can make your own. There are many easy recipes online. Green walnuts are available in local farmer’s markets. Both nocino and vin jaune are available at Total Wine and More.