Chicken Liver Appetizer on Napa Cabbage Leaves

Appetizers | French cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Chicken Liver Appetizer on Napa Cabbage Leaves

Ingredients

Chicken Liver - 14.1 oz
Napa Cabbage - 1 head
Onion - 1 piece
Carrot - 1 piece
Egg white - 3 pieces
Pickles - 3 pieces
Mayonnaise - to taste
Salt - to taste
Ground Black Pepper - to taste
Vegetable Oil - to taste

Step by Step guide

Step 1

Wash the liver, dry it, and cut it into small pieces.

Step 2

In a skillet heated with vegetable oil, fry the liver over high heat, stirring, for 2 minutes. Reduce the heat to low, cover the skillet, and cook the liver for another 8–10 minutes until done. Season with salt and pepper.

Step 3

Cool the cooked liver and cut it into small cubes.

Step 4

Boil the eggs, cool them, and cut them into cubes. Cut the pickles into thin strips or cubes. Peel and finely chop the onion. Wash, peel, and grate the carrot on a coarse grater.

Step 5

In a skillet heated with vegetable oil, sauté the onion and carrot. Season lightly with salt.

Step 6

Combine the liver, onion, carrot, pickles, and eggs, and mix well. Add salt, freshly ground pepper, mayonnaise to taste, and mix again.

Step 7

Wash the Napa cabbage leaves, dry them, and cut off part of the thick stem. Arrange the prepared cabbage leaves on a plate and place the appetizer on top. Garnish with herbs and bell pepper when serving.