Ah! Farcellets de col are a classic European dish, often translated as cabbage rolls. They’re little parcels made by wrapping a filling (usually meat, rice, and herbs) in cabbage leaves. Here’s a simple version you can try:
Ingredients (for 6–8 rolls)
- 6–8 large cabbage leaves (from a green cabbage)
- 300 g ground beef (or a mix of beef and pork)
- 100 g cooked rice
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 egg
- Salt and pepper to taste
- 1 tsp paprika (optional)
- 400 ml tomato sauce or crushed tomatoes
- 1 tbsp olive oil
Instructions
- Prepare the cabbage leaves:
- Boil the cabbage leaves in salted water for 2–3 minutes until soft.
- Drain and set aside to cool.
- Make the filling:
- In a bowl, combine ground meat, cooked rice, chopped onion, garlic, egg, salt, pepper, and paprika. Mix well.
- Assemble the farcellets:
- Place a spoonful of filling in the center of each cabbage leaf.
- Fold the sides over the filling and roll tightly to form a small parcel.
- Cook the rolls:
- Heat olive oil in a pan over medium heat.
- Place the rolls seam-side down and sear lightly.
- Pour tomato sauce over the rolls, cover, and simmer for 25–30 minutes until cooked through.
- Serve:
- Serve hot with mashed potatoes, rice, or a crusty bread.
💡 Tip: Some recipes add a little cream to the tomato sauce at the end for a richer flavor, or a splash of white wine while simmering.
If you want, I can also give a modern twist with cheese and herbs that makes them extra creamy and flavorful. Do you want me to do that?
