Ah! You mean “Farcellets de col”—these are small cabbage rolls, a traditional dish where cabbage leaves are stuffed with a flavorful filling, often meat and rice, then cooked. Here’s a simple guide and recipe 🥬🍖:
Ingredients (makes ~6–8 rolls)
For the cabbage rolls:
- 6–8 large cabbage leaves (blanched in boiling water 2–3 minutes)
- ½ lb (225 g) ground meat (beef, pork, or a mix)
- ¼ cup cooked rice
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 egg
- Salt & pepper
- ½ tsp paprika (optional)
- 1 tbsp chopped parsley
For the sauce:
- 1 cup tomato sauce or crushed tomatoes
- ½ cup chicken or vegetable broth
- 1 tsp sugar (optional, to cut acidity)
- Salt & pepper
Instructions
- Prepare cabbage leaves:
- Bring a pot of water to boil.
- Blanch leaves 2–3 minutes until soft. Drain and cool.
- Make the filling:
- In a bowl, mix ground meat, rice, onion, garlic, egg, parsley, salt, pepper, and paprika.
- Assemble rolls:
- Place a spoonful of filling on each cabbage leaf.
- Fold sides over and roll tightly.
- Cook:
- In a baking dish or pot, mix tomato sauce and broth.
- Place cabbage rolls seam-side down in the sauce.
- Cover and simmer 30–40 minutes on low heat, or bake at 350°F (175°C) for 35–40 minutes.
- Serve:
- Spoon sauce over rolls.
- Garnish with parsley or a dollop of sour cream if desired.
Tips & Variations
- Rice-free version: Use finely chopped mushrooms or quinoa for a low-carb version.
- Flavor boost: Add smoked paprika, herbs, or a splash of white wine to the sauce.
- Mini rolls: Use smaller leaves for appetizer-sized portions.
- Make ahead: Assemble rolls and refrigerate; cook when ready.
If you want, I can also give a quick one-pan version that’s faster and easier to cook.
Do you want me to do that?
