Ah! You’re asking about “Farcellets de col” — the Catalan (or similar Mediterranean) version of cabbage rolls, usually stuffed with meat and rice. Here’s a traditional way to make them:
🥬 Farcellets de Col (Cabbage Rolls)
Ingredients (serves 4–6)
- 1 large cabbage
- ½ lb (225 g) ground beef
- ½ lb (225 g) ground pork (optional, or just use beef)
- ½ cup cooked rice
- 1 small onion, finely chopped
- 1–2 cloves garlic, minced
- 1 egg
- 1 tsp paprika
- Salt & pepper, to taste
- 2 cups tomato sauce (homemade or store-bought)
- 2 tbsp olive oil
- Fresh parsley, chopped
Instructions
- Prepare cabbage leaves
- Boil the whole cabbage in salted water for 5–10 minutes until leaves are pliable.
- Remove leaves carefully, trim thick stems to make them easier to roll.
- Make the filling
- In a bowl, mix ground meat, cooked rice, onion, garlic, egg, paprika, salt, pepper, and chopped parsley.
- Assemble the rolls
- Place a spoonful of filling on each cabbage leaf.
- Fold sides over the filling and roll tightly to form little parcels (“farcellets”).
- Cook the rolls
- Heat olive oil in a large skillet or saucepan. Brown the cabbage rolls lightly on all sides.
- Pour tomato sauce over the rolls, cover, and simmer 30–40 minutes on low heat until meat is cooked through.
- Serve
- Serve warm, spooning extra tomato sauce over the rolls.
- Garnish with extra parsley if desired.
Tips
- Rice: Pre-cooking the rice ensures the rolls stay tender.
- Flavor boost: Add a splash of white wine or a pinch of smoked paprika to the tomato sauce.
- Make ahead: These taste even better the next day!
Variations
- Vegetarian version: Replace meat with mushrooms, lentils, or quinoa.
- Cheese-filled: Add a small cube of cheese inside each roll for extra richness.
- Baked version: Arrange rolls in a baking dish, cover with tomato sauce, and bake at 350°F (175°C) for 30–35 minutes.
If you want, I can give a traditional Catalan restaurant-style version with garlic, paprika, and a silky tomato sauce that really elevates the farcellets.
Do you want me to do that?
