1 pound ground Aussie lamb
8 leaves of cabbage to use to wrap
2 cups mushroom duxelle
2 cups chervil infused tomato water
1 cup garnish micro chervil
For the lamb:
Turn on steamer for stuffed cabbage. Take seasoned ground lamb and one pre-steamed cabbage leaf and wrap around portion of the lamb. And Steam for 15-20 minutes until 145 F internal temperature.
For the duxelle:
Sauté finely diced aromatics and some herbs. Until browned and add diced mushrooms and some brown chicken stock and stew until the mixture begins to break down.
Ladle tomato water onto the plate, quenelle the mushroom duxelle around the stuffed cabbage and garnish with the chervil.
*All cuts not available at all retailers