“Farcellets de col” refers to a traditional Catalan dish. It literally translates to “little cabbage parcels.” These are typically small bundles made by wrapping a filling—often a mixture of meat (like minced pork, beef, or chicken), rice, herbs, and sometimes vegetables—inside blanched cabbage leaves, then cooking them by simmering or baking.
Here’s a general idea of how they’re made:
- Prepare the cabbage leaves – Blanch large cabbage leaves in boiling water for a few minutes until soft and pliable.
- Make the filling – Mix minced meat, cooked rice, onion, garlic, herbs (like parsley), salt, and pepper. Some recipes add egg to help bind it.
- Assemble the parcels – Place a spoonful of filling in the center of each leaf and fold it into a neat parcel, tucking the edges in.
- Cook the farcellets – They can be simmered in a tomato sauce or baked in the oven until the cabbage is tender and the filling cooked through.
They are often served hot with a bit of sauce from cooking, making a comforting and hearty dish.
If you want, I can give you a full Catalan-style recipe with exact ingredients and cooking times—it’s surprisingly simple and delicious. Do you want me to do that?
