Farcellets de col are a classic dish from Catalan and French-inspired cuisine š„¬āessentially cabbage rolls stuffed with a savory filling. Hereās a clear guide:
š„ Ingredients (4ā6 servings):
For the Rolls:
- 1 large head of cabbage
- Ā½ā1 lb ground meat (beef, pork, or a mix)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- Ā½ cup cooked rice or breadcrumbs
- Salt, pepper, and herbs (thyme or parsley) to taste
For the Sauce:
- 1 can (14 oz) crushed tomatoes
- 1 tbsp olive oil
- 1 small onion, chopped
- 1 clove garlic, minced
- Ā½ tsp sugar (optional)
- Salt and pepper
š©āš³ Instructions:
1. Prepare the Cabbage Leaves
- Boil the cabbage head in water for 5ā10 minutes to soften leaves
- Separate leaves carefully and trim thick veins for easier rolling
2. Make the Filling
- In a bowl, combine ground meat, onion, garlic, egg, rice/breadcrumbs, salt, pepper, and herbs
- Mix well until combined
3. Assemble Rolls
- Place a spoonful of filling in the center of each cabbage leaf
- Fold sides over and roll tightly like a burrito
4. Prepare the Sauce
- Heat olive oil in a pan
- SautƩ onion and garlic until soft
- Add crushed tomatoes, sugar, salt, and pepper
- Simmer 10 minutes
5. Cook the Rolls
- Place cabbage rolls in a baking dish or deep skillet
- Pour tomato sauce over the top
- Cover and bake at 180Ā°C (350Ā°F) for 30ā40 minutes, until meat is cooked through
6. Serve
- Serve hot, spooning extra tomato sauce over the rolls
- Optional: garnish with fresh parsley or grated cheese
š” Tips:
- Use leftover rice for a quick and easy filling
- Add a pinch of smoked paprika or chili for extra flavor
- You can make these ahead and reheatāthey taste even better the next day
If you want, I can also give you a slow-cooker version of farcellets de col for a hands-off approach where everything cooks together.
Do you want me to do that?
