Farcellets de Col (Stuffed Cabbage Parcels)
Servings: 4–6
Prep Time: 30–40 minutes
Cook Time: 40–50 minutes
Ingredients:
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1 large green cabbage
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1 lb (450 g) ground meat (beef, pork, or a mix)
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1 onion, finely chopped
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2–3 cloves garlic, minced
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½ cup cooked rice
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1 egg
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Salt and pepper to taste
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1 tsp paprika
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½ tsp ground nutmeg (optional)
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1–2 cups tomato sauce
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Olive oil for sautéing
Instructions:
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Prepare the cabbage leaves:
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Remove outer leaves and blanch whole leaves in boiling water for 2–3 minutes until pliable.
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Drain and cool on a towel.
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Make the filling:
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In a skillet, sauté onion and garlic in olive oil until translucent.
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In a bowl, combine sautéed onion and garlic with ground meat, cooked rice, egg, paprika, nutmeg, salt, and pepper. Mix well.
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Assemble parcels:
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Place 2–3 tablespoons of filling in the center of each cabbage leaf.
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Fold sides over the filling and roll tightly to form a neat parcel.
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Cook the parcels:
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In a large pan, heat a little olive oil and lightly brown the parcels on all sides.
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Add tomato sauce and enough water or broth to partially cover the parcels.
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Cover and simmer for 30–40 minutes, turning occasionally.
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Serve:
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Serve hot with sauce spooned over the parcels.
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Optional: sprinkle with fresh parsley before serving.
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Tips & Variations:
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🥩 Meat mix: A combination of pork, beef, and even chorizo adds richness.
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🌾 Grains: Substitute rice with quinoa or bulgur for a twist.
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🧄 Flavor boost: Add herbs like thyme, oregano, or parsley to the filling.
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🍲 Slow cooker: Brown parcels first, then cook in tomato sauce on low for 4–5 hours.
If you want, I can also give a lighter, oven-baked version of Farcellets de Col that’s less hands-on but just as flavorful. Do you want that version?
