Ah, farcellets de col! That’s Catalan for cabbage rolls—small parcels made from cabbage leaves stuffed with a savory filling, usually meat and rice. They’re similar to dishes found across Europe, like Hungarian cabbage rolls or Polish gołąbki, but with a Mediterranean twist.
Ingredients (for 4 servings, ~8 rolls)
- 1 small/medium cabbage
- 300 g ground meat (pork, beef, or a mix)
- ½ cup cooked rice
- 1 small onion, finely chopped
- 1–2 cloves garlic, minced
- 1 egg
- Salt and pepper to taste
- 1 teaspoon paprika (optional)
- Olive oil for sautéing
- 400 ml tomato sauce or crushed tomatoes
- Herbs: thyme, parsley, or bay leaf
Instructions
- Prepare the cabbage: Boil the cabbage briefly until leaves are soft and pliable. Carefully separate the leaves.
- Prepare the filling: In a bowl, mix ground meat, cooked rice, onion, garlic, egg, salt, pepper, and paprika.
- Form the rolls: Place 1–2 tablespoons of filling on each cabbage leaf, fold in the sides, and roll tightly.
- Cook the rolls:
- Heat olive oil in a pan, lightly brown the rolls on all sides (optional).
- Place rolls in a pot or baking dish, pour tomato sauce over them, and add herbs.
- Simmer gently on the stove for 30–40 minutes or bake at 180°C (350°F) for 30–40 minutes.
- Serve warm, with a dollop of sour cream or a drizzle of olive oil if desired.
These rolls are comforting, flavorful, and perfect for a cozy meal.
If you want, I can also give a shortcut version that uses pre-cooked cabbage leaves and cooks faster, which is handy if you’re short on time. Do you want that?
