Here’s a recipe for Farcellets de col (Cabbage Rolls) — delicious cabbage leaves stuffed with a savory meat‑rice filling, simmered gently in a flavorful sauce.
🥬 Farcellets de Col (Cabbage Rolls)
Ingredients (6–8 servings)
For the rolls:
- 1 large cabbage
- 500 g (1 lb) ground meat (beef, pork, or mixed)
- 1 cup cooked rice
- 1 onion, finely chopped
- 2–3 garlic cloves, minced
- 1 egg
- 1 tsp paprika
- Salt and pepper to taste
- Olive oil
For the sauce:
- 1 can (400 g / 14 oz) crushed tomatoes
- 1 tbsp tomato paste (optional)
- 1 carrot, finely diced
- 1 bay leaf
- 1 tsp sugar (to balance acidity)
- Salt and pepper
🥣 Instructions
1. Prepare the cabbage leaves
- Bring a large pot of water to boil.
- Core the cabbage and gently place the whole head in the boiling water.
- After 2–3 minutes, the outer leaves will soften — peel them off carefully.
- Repeat until you have 10–12 large leaves. Set aside to cool.
2. Make the filling
In a bowl, combine:
- Ground meat
- Cooked rice
- Chopped onion
- Minced garlic
- Egg
- Paprika, salt, and pepper
Mix well until fully combined.
3. Roll the farcellets
- Lay one cabbage leaf flat.
- Place 2–3 tbsp of filling near the base of the leaf.
- Fold in the sides and roll up snugly (like a burrito).
- Repeat with remaining leaves and filling.
4. Make the sauce
In a saucepan, heat a bit of olive oil.
Add the carrot and sauté 3–4 minutes.
Add crushed tomatoes, tomato paste, bay leaf, sugar, salt, and pepper.
Simmer 10–15 minutes until slightly thickened.
5. Cook the cabbage rolls
- Place the farcellets seam‑side down in a deep casserole or pot.
- Pour the tomato sauce over them.
- Cover and simmer on low heat for 45–60 minutes (or bake covered at 180 °C / 350 °F for ~45 min).
6. Serve
Remove bay leaf and serve hot — great with rustic bread or mashed potatoes.
💡 Tips
- Add herbs like parsley or thyme to the filling for extra flavor.
- For a lighter version, replace rice with quinoa or cauliflower rice.
- Leftovers are even better the next day!
Would you like a slow‑cooker version of farcellets de col too? (It makes them extra tender with minimal hands‑on cooking.)
