Farcellets de col (French for stuffed cabbage bundles) are tender cabbage leaves wrapped around a savory filling, often made with meat and rice. They’re a comforting, elegant dish that’s popular in French and Mediterranean cooking. Here’s a classic recipe:
🥬 Farcellets de Col (Stuffed Cabbage Bundles)
Ingredients
For the Cabbage:
- 1 large green cabbage
- Water and salt (for blanching)
For the Filling:
- 1 lb (450 g) ground beef, pork, or a mix
- 1/2 cup cooked rice
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried herbs (thyme or parsley)
For the Sauce:
- 1 cup tomato sauce or crushed tomatoes
- 1/2 cup chicken or beef broth
- 1 teaspoon sugar (optional, balances acidity)
- Salt and pepper to taste
Instructions
1. Prepare Cabbage Leaves
- Bring a large pot of salted water to boil.
- Remove core from cabbage and carefully separate the leaves.
- Blanch leaves 2–3 minutes until soft and pliable. Drain and cool.
2. Prepare Filling
- In a bowl, mix ground meat, cooked rice, onion, garlic, egg, salt, pepper, and herbs until well combined.
3. Assemble Bundles
- Place 2–3 tablespoons of filling on each cabbage leaf.
- Fold sides over and roll tightly into bundles.
4. Cook
- Place bundles seam-side down in a baking dish.
- Mix tomato sauce with broth and pour over bundles.
- Cover with foil and bake at 350°F (175°C) for 45–60 minutes, until meat is cooked through.
5. Serve
- Serve hot, spooning sauce over each bundle.
- Optional: garnish with fresh parsley.
Tips
- Use the largest, softest leaves for easy rolling.
- Leftover cabbage cores can be shredded and cooked with the sauce.
- Can be made ahead and reheated—the flavors improve after sitting.
- For a lighter version, use ground turkey or chicken instead of beef/pork.
These farcellets de col are hearty, comforting, and perfect for a family meal or a special dinner.
If you want, I can also give a slow-cooker version or a French-style version with cream sauce for a richer flavor.
