Wellington of Roast and Cabbage

To prepare the wellington of roast and cabbage, start by heating a steel or non-stick pan well. Salt and pepper 1 the piece of meat to taste, then pour a drizzle of oil into the pan and place the rabbit roast to brown at a high flame 2, turning it often to seal well 3 evenly.

Remember the ends 4 as well. Once well browned, you can add butter 5, aromatic herbs 6 in the same pan while continuing to cook on a high flame. You can baste it (i.e., with a spoon, take the cooking juices and pour them over the roast's surface).

After a few minutes, add the peeled and chopped onion, the celery cut into chunks, and the carrot also cut into pieces 7. Let it flavor for a moment, always stirring, then raise the flame and deglaze with white wine 8. Once the alcohol has evaporated, you can cover with aluminum foil (or a lid suitable for oven cooking) 9 and put in a preheated oven at 338°F for 35-40 minutes.

You can move on to the cabbage: take the leaves, remove the tougher central part without completely breaking the leaves if possible (if not, it will still be fine), then blanch them for a few minutes and transfer them to ice water so they will maintain their vibrant color. Then drain them, pat them gently, and set aside. Proceed to work on the champignon mushrooms to prepare the duxelles: clean the champignons from any present dirt, then start cutting 10 and finely chopping them 11. Heat a drizzle of oil in a pan 12.

Sauté the champignon mushrooms over high heat, stirring often 13 so they lose their water. Salt to taste. Then add butter 14 and finely chopped shallot 15.

Continue cooking over a gentler flame for a few minutes, finally deglaze with brandy 16. Wait for the alcohol to evaporate, then turn off the heat and set aside 17. Take the roast out of the oven 18 (keep the cooking juices to blend into a creamy accompanying sauce!).

Pat it dry with a paper towel 19. Take a sheet of cling film and place it on the lightly damp work surface so it adheres well. Lay the slightly overlapping cabbage leaves on top 20, place the slices of cured ham on top 21.

Spread the mushroom duxelles on the ham creating a thin and uniform layer 22. Place the rabbit roll in the center 23, then with scissors cut away the excess parts leaving edges (cut taking the cabbage leaves, being careful not to cut the film). Now wrap the whole using the film 24, tighten well.

Close it like a candy 25, it will have to be tight and compact. Make a few small holes in the film to let out air bubbles. Let it firm up in the fridge for 2 hours. Take the rectangle of puff pastry, then cut some strips with a pasta cutter for any decorations. Towards one edge of the pastry, place the inverted roll freed from the film 26; start rolling 27 until it is in the right direction and completely covered. Also remove the excess pastry at the sides.

Seal the ends well, closing it almost like a package and tucking the edges of the pastry under the roll 28. Place it on a baking sheet lined with parchment paper, brush well with egg yolk beaten with cream 29. Also place the decoration made with puff pastry strips 30 and brush it as well.

Sprinkle with thyme and flake salt 31, bake in a preheated convection oven at 338°F for about 35 minutes. Once out of the oven, let the roll rest for 15 minutes before slicing 32. Serve the wellington of roast and cabbage 33 with the sauce obtained from the meat's cooking juices, bon appétit!