Farcellets de col is a traditional Catalan dish from Spain. The name means “little stuffed cabbage bundles.” It’s similar to cabbage rolls—cabbage leaves wrapped around a flavorful meat filling and usually cooked in a light sauce.
🥬 Farcellets de Col (Catalan Stuffed Cabbage)
Ingredients
- 1 large cabbage
- 400–500 g ground pork or a mix of pork and beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- 2–3 tbsp breadcrumbs
- Salt and black pepper
- Olive oil
- 1 cup tomato sauce or crushed tomatoes
- 1/2 cup broth (chicken or vegetable)
Instructions
- Prepare the cabbage
- Bring a large pot of salted water to a boil.
- Carefully remove cabbage leaves and blanch them for 2–3 minutes until soft.
- Drain and let cool.
- Make the filling
- In a bowl mix ground meat, onion, garlic, egg, breadcrumbs, salt, and pepper.
- Fill the leaves
- Place a spoonful of filling on each cabbage leaf.
- Fold the sides over and roll into a tight bundle.
- Brown the rolls
- Heat olive oil in a pan and lightly brown the cabbage bundles on all sides.
- Simmer
- Add tomato sauce and broth.
- Cover and simmer for about 30–40 minutes until the meat is fully cooked.
🍽️ Serving Ideas
- With crusty bread
- With potatoes or rice
- Sometimes served with a light tomato or vegetable sauce.
✅ Tip: Some Catalan versions add raisins or pine nuts to the filling for a slightly sweet flavor.
If you want, I can also show you:
- The authentic Catalan grandmother-style Farcellets de col recipe 🇪🇸
- A baked version
- How it differs from Polish cabbage rolls (golumpki).
