Farcellets de col 🥬 is a traditional dish from Catalonia in Spain. The name means “stuffed cabbage bundles”—cabbage leaves filled with a savory meat mixture and cooked in a light sauce.
Ingredients
- 1 large cabbage
- 300 g ground pork (or pork and beef mixed)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 slice bread soaked in milk
- 1 egg
- Salt and black pepper
- 2 tbsp olive oil
- 1 cup tomato sauce or light broth
- Optional: chopped parsley
Instructions
- Prepare the cabbage
- Boil a large pot of salted water.
- Carefully remove whole cabbage leaves and blanch them for 2–3 minutes until soft.
- Drain and set aside.
- Make the filling
- In a bowl, mix ground pork (or pork and beef), chopped onion, garlic, soaked bread, egg, parsley, salt, and pepper.
- Fill the cabbage
- Place a spoonful of filling in the center of each cabbage leaf.
- Fold the sides and roll it into a small bundle (like a parcel).
- Cook the bundles
- Heat olive oil in a pan or pot.
- Place the cabbage bundles seam-side down.
- Add tomato sauce or broth and simmer gently for 25–30 minutes.
- Serve
- Serve warm with sauce spooned over the top.
✅ Tip: In many homes in Catalonia, the sauce may include a traditional “picada” (a mix of garlic, parsley, nuts, and bread) for extra flavor.
If you want, I can also show you:
- The traditional Catalan “picada” sauce used for Farcellets de col
- A vegetarian version of Farcellets de col 🌱
- An easier baked version instead of simmering.
