Ah! You’re talking about Farcellets de col, a traditional Catalan dish made by wrapping a filling (usually meat and rice) in cabbage leaves. Here’s a complete guide and recipe:
🥬 Ingredients (for ~4 servings)
- 8–10 large cabbage leaves
- 300g minced meat (beef, pork, or a mix)
- ½ cup cooked rice
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 egg
- Salt and black pepper, to taste
- 1 tsp paprika
- 2–3 tbsp olive oil
For the sauce:
- 1 cup tomato purée or crushed tomatoes
- 1 small carrot, grated (optional)
- 1 tsp sugar (to balance acidity)
- Salt and pepper
🍳 Instructions
- Prepare the cabbage
- Boil a large pot of water.
- Blanch the cabbage leaves for 2–3 minutes until pliable. Drain and cool.
- Make the filling
- In a bowl, mix minced meat, cooked rice, onion, garlic, egg, salt, pepper, and paprika.
- Assemble the farcellets
- Place 1–2 tablespoons of filling in the center of each leaf.
- Fold the sides over the filling and roll tightly to form small parcels.
- Cook the rolls
- Heat olive oil in a pan. Brown the rolls on all sides (2–3 minutes per side).
- Pour tomato sauce over the rolls, cover, and simmer for 20–25 minutes.
- Serve
- Serve hot with a little sauce spooned over the top.
- Optional: garnish with fresh parsley or a drizzle of olive oil.
🌟 Tips
- For softer cabbage, remove the thick central stem before rolling.
- Leftovers taste even better the next day as flavors meld.
- You can swap rice for quinoa or bulgur for a healthier twist.
If you want, I can make a quick vegetarian version of Farcellets de col using lentils or mushrooms—just as tasty and comforting.
Do you want me to do that?
