Farcellets de col is a traditional Catalan dish from Catalonia—basically stuffed cabbage rolls, but with a rich Mediterranean touch.
🥬 Ingredients
For the cabbage rolls
- 1 large cabbage (whole leaves)
- 400–500 g ground pork (or mix of pork & beef)
- 1 onion (finely chopped)
- 2 cloves garlic (minced)
- 2 tbsp parsley (chopped)
- 1 egg
- 2 tbsp breadcrumbs
- Salt & pepper
For the sauce
- 2 ripe tomatoes (grated) or canned crushed tomatoes
- ½ cup white wine
- 1 cup broth
- Olive oil
🔪 Steps
1. Prepare cabbage
- Carefully separate cabbage leaves
- Boil in salted water for 2–3 minutes until soft
- Drain and set aside
2. Make filling
- Mix ground meat, onion, garlic, parsley, egg, breadcrumbs, salt, and pepper
3. Form rolls
- Place filling on each cabbage leaf
- Fold sides and roll tightly into small parcels (farcellets)
4. Brown
- Lightly fry rolls in olive oil until golden on the outside
5. Make sauce
- In the same pan, cook tomato with a splash of olive oil
- Add white wine, let it reduce
- Add broth and simmer
6. Cook together
- Add cabbage rolls to the sauce
- Cover and simmer for 25–30 minutes until tender and flavorful
🔥 Tips
- Don’t overfill the leaves—they may burst
- Use savoy cabbage for softer, sweeter rolls
- Let them rest 10 minutes before serving for best flavor
🍽️ Serving Ideas
- Serve with crusty bread or simple potatoes
- Drizzle with extra olive oil for authenticity
🌿 Variations
- Add rice to the filling for a heartier version
- Include mushrooms for extra depth
- Some recipes add a nut-based thickener (almonds + garlic paste)
If you want, I can show you a vegetarian version or compare it to other stuffed cabbage dishes from Europe 👌
