Ah! You’re talking about “Farcellets de Col”, which are Catalan-style cabbage rolls—blanched cabbage leaves stuffed with a savory filling of meat, rice, and herbs, then cooked in a flavorful sauce 🥬🍖. Here’s a traditional recipe:
Ingredients (Serves 4–6)
For the Cabbage Rolls
- 1 medium cabbage, leaves separated and blanched
- 1 lb (450 g) ground pork, beef, or a mix
- ½ cup cooked rice
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- 2 tbsp fresh parsley, chopped
- Salt & pepper, to taste
- 1 tsp smoked paprika (optional)
For the Sauce
- 2 cups tomato sauce (or crushed tomatoes)
- 1 tbsp olive oil
- 1 clove garlic, minced
- ½ tsp sugar (optional, balances acidity)
- Salt & pepper, to taste
- Optional: a splash of white wine or broth
Instructions
1. Prepare cabbage leaves
- Core the cabbage and carefully separate leaves.
- Blanch leaves in boiling water 2–3 minutes until pliable. Drain and cool.
2. Make the filling
- In a bowl, combine ground meat, cooked rice, chopped onion, garlic, egg, parsley, salt, pepper, and paprika. Mix well.
3. Assemble the rolls
- Place ~2–3 tbsp filling in the center of a cabbage leaf.
- Fold sides over and roll tightly to enclose the filling. Repeat for all leaves.
4. Cook
- In a large skillet or pot, heat olive oil and sauté garlic briefly.
- Add tomato sauce (and optional wine or broth).
- Nestle cabbage rolls in the sauce, seam-side down.
- Cover and simmer 30–40 minutes over low heat, until meat is cooked through and flavors meld.
5. Serve
- Serve hot, spooning sauce over the rolls.
- Optional garnish: chopped parsley or a drizzle of olive oil.
Tips & Variations
- Rice: Pre-cooking rice slightly ensures it finishes perfectly inside the roll.
- Meat mix: Using half pork and half beef adds flavor and juiciness.
- Vegetarian version: Substitute meat with sautéed mushrooms, lentils, or textured soy protein.
- Sauce variation: Add a touch of cream or béchamel for richer flavor.
- Make-ahead: These rolls can be refrigerated after assembly and cooked the next day—flavors improve!
If you want, I can give a “restaurant-style Catalan Farcellets de Col” version with extra juicy filling, lightly caramelized sauce, and perfect presentation—essentially a dish worthy of a festive table.
Do you want me to do that version?
