ingredients

200 g of sausage meat
1 small green cabbage
200 g of chestnuts cooked under vacuum
400 g frozen pumpkin puree
25 g grated Parmesan cheese
1/2 cuil. to c. cinnamon
Black pepper from the mill
Olive oil

Equipment

4 mussels of at least 2 dl
1 large saucepan
1 spider
1 nonstick skillet

Steps

Step 1

Cabbage : remove the hard leaves around the cabbage. Take 8 large tender leaves, cook them 5-6 min in boiling salted water, drain to the spider. Dive into the water a dozen smaller leaves very tender, cook 7-8 min, drain. Remove the large rib of the leaves. Line the oiled molds with the 8 large leaves, let them overflow. Draw the others tightly in the fist, chisel them into small pieces.

2nd step

Prepare the stuffing, assemble : crush the sausage meat with a fork in the pan over low heat. When it starts to melt, add the chopped cabbage, stir. When the meat is cooked, remove from heat, add Parmesan, cinnamon, chestnuts a little crushed, pepper, salt little.

Step 3

15-20 min before serving : Preheat the oven to 180 ° C (Tea 4). Fill the molds; fold the leaves to close; sprinkle with drops of oil; bake 15 min. Heat the pumpkin puree. Unmould on 4 plates, surround with mashed potatoes.

tips

Red wine . The chestnut brings its Cevenol accent. Make local with one of the wines of Duchy of Uzès country: waiting for the Denomination of origin, they offer a good quality-price ratio.