Lamb Kidneys in Cabbage LeavesTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 30 minutes
Cooking time: 30 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:129.2 kcal
Proteins:7.1 g
Fats:4.4 g
Carbohydrate:12.9 g
Fibers:1.6 g
Sugar:1.7 g
Cholesterol:22.4 mg
Sodium:463.6 mg
Calcium:33.3 mg
Energy:425 kcal
Proteins:23.3 g
Fats:14.4 g
Carbohydrate:42.4 g
Fibers:5.2 g
Sugar:5.6 g
Cholesterol:73.7 mg
Sodium:1525 mg
Calcium:109.5 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
8
lamb rognons, trimmed
400
g
tagliatelle
200
ml
veal stock
200
ml
white wine
8
savoy cabbage leaves
2
carrots
50
g
butter
45
ml
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.
WINE SUGGESTIONS
Cabernet-Sauvignon
Zinfandel
Merlot
