Cabbage and Foie Gras Bundles

Cabbage and Foie Gras Bundles

Happy French Friday!  We’re reaching the point in our French Fridays with Dorie journey where if you are hoping to go the distance and finish every recipe on time, you can’t skip any recipes.  I kinda wanted to skip this one.  But, I don’t want to let one recipe keep me from crossing the finish line, so here we are.

First off, I have to admit that I did not use the correct foie gras called for in the recipe. We were supposed to use foie gras terrine made from whole pieces of foie gras.  I used some leftover foie gras pâté that I saved from our last foie gras recipe. The type of foie gras Dorie specifically said not to use. I did this because finding the proper foie gras is probably impossible around here, and mail-ordering it would have been very expensive. I didn’t want to spend big bucks for a few bites.

Cabbage and Foie Gras Bundles

So, this was pretty simple. Cabbage leaves (I only did two) were cooked in boiling water for a few minutes to soften them.  After they were cool enough to handle, I wrapped the leaves around pieces of foie gras to make little “bundles”.  The bundles were then steamed (I reduced the amount of time because of using the pâté) and plated.  Finish off with a tiny drizzle of olive oil and a sprinkling of fleur de sel. Enjoy?

I had a hard time with this one (I didn’t even think about giving this to anyone else around here…). There isn’t much I won’t eat, but I could barely take two bites of this. I didn’t care for the flavor, but I really hated the texture. I am sure the texture would have been better if I had used the proper type of foie gras. I also couldn’t get past what it was I was really eating.

At least I get credit for trying, right?



Filed under Cooking

10 responses to “Cabbage and Foie Gras Bundles

  1. Nana

    It’s tough when you really can’t enjoy the texture of something. They do
    look nice, and as you said, at least you made the recipe. I only made
    four and ate only two of them. The other two bundles I unwrapped and
    used the filling on a crackers.

  2. Cher

    Yep. Totally agree. I made this when no one was home and couldn’t eat much of it.
    At least we tried it!

  3. You get all kinds of credit, pats on the back, hip, hip, hoorays. Of course that’s coming from someone who couldn’t justify the expense of buying foie gras for just me (which you did). I think I knew I couldn’t eat it without even attempting to make it. Okay, I’m a loser. Good for you. You’re a winner.

  4. Kudos for trying. I also only made two, and used garden variety duck liver pate. Just ok.

  5. Yes, you get lots of credit for trying. My moto is, if I can survive aspic, I can survive anything!

  6. Yes, at least you did try it! and you left no recipes not done yet!

  7. You definitely get credit for trying it. I also made it with a mousse, chicken liver, not goose. I thought it was OK, but I won’t be making it again.

  8. I am with you on trying to make just about anything left in the book, even if I have to rely on a taste tester to eat it – lol. That said, I am getting way better at my math and dividing recipes down these last few weeks. Great job !

  9. I have to admit I will be glad to finish Around My French Table. With a few exceptions the recent recipes and those left aren’t recipes I would cook. Ever. If you have cooked every recipe that is quite an accomplishment and you are part of a very small group. I have skipped some that didn’t interest me but I admire those of you committed to doing it ALL!

  10. You definitely get credit for trying! 🙂 I can see how this one is not great with mousse or paté precisely because of the texture issue. I, personally, like hearing that it actually doesn’t work because now I won’t make that mistake…not that I really plan on making this again, but you never know. I really do say kudos to you for making it anyway!

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