Stuffed cabbage leaves
The French classic "chou farci" is made with large green cabbage leaves which are blanched before being rolled into parcels around a sausage meat and cheese filling, then baked in the oven.
41,3544.4/5 for 25 ratings
Last modified on: February 1st 2015
For 8 people, you will need:
- 1
400 g Sausagemeat - 2
2 eggs - 3
100 g grated cheese - 4
16 leaves green cabbage - 5
500 ml Vegetable stock - Total weight: 1,100 grams
How long does it take?
Time required for this recipe:
Keeping: 1 or 2 days in the fridge, covered with plastic film. Freezes very well.
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 45 min. | 2 min. | 36 min. | 1 hour 23 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1 - 5 min.
Stage 2 - 2 min.
Mix well.
Bring a large pan of salted water to the boil.
Bring a large pan of salted water to the boil.
Stage 3 - 5 min.
Prepare the cabbage leaves (Savoy cabbage in the photo): cut the best of the large, outer leaves from the cabbage and trim off the thickest part of the stalk.
Try to use the biggest leaves you can, slightly curved with as little central stalk as possible (generally rather tough).
Try to use the biggest leaves you can, slightly curved with as little central stalk as possible (generally rather tough).
Stage 4 - 1 min.
Plunge a cabbage leaf into the salted boiling water and leave to cook for about 1 minute.
Stage 5 - 2 min.
Take the cabbage leaf out of the water and plunge into cold water for 2 or 3 minutes.
Stage 6 - 2 min.
Remove the cabbage leaf from the cold water, drain and dry on a tea-towel.
Prepare all the leaves like this.
Preheat the oven to 390°F (200°C).
Prepare all the leaves like this.
Preheat the oven to 390°F (200°C).
Stage 7 - 15 min.
You can cut out the central leaf stalk if it is too tough or too thick.
Stage 8
Now stuff the leaves: shape a ball of sausagement in your hand.
Stage 9
Place this on a cabbage leaf...
Stage 10
...and roll up.
Stage 11 - 15 min.
Stuff all the leaves and arrange in large roasting pan or oven-proof dish.
Stage 12 - 1 min.
Pour 500 ml Vegetable stock into the dish to give a depth of about 1cm.
If you do not have any vegetable stock handy, poultry stock (or a stock cube diluted in water) is fine.
If you do not have any vegetable stock handy, poultry stock (or a stock cube diluted in water) is fine.
Stage 13 - 35 min.
Bake in the oven for about 35 minutes. Spoon the stock from the bottom of the dish over the leaves occasionally to keep them moist and do not let them brown too much on the top.
Stage 14
Serve 2 leaves per person with or without the cooking juices, as you prefer.
Remarks
You can use minced meat instead of the sausagemeat, but this tends to be a bit drier.
You can also replace 1/4 of the stock with dry white wine.
You can also replace 1/4 of the stock with dry white wine.
Nutritional information
How much will it cost?
- For 8 people : 5.64 €
- Per person : 0.71 €
Source
Home made.More recipes?
This recipe uses (among others) | Vegetable stock: You can get more informations, or check-out other recipes which use it, for example: Light Broccoli Soup, Sautéed Green Vegetables, Duo of slow-cooked pork, Pea risotto "mantecare", Chinese Soup, ... All |
 | Sausagemeat: You can get more informations, or check-out other recipes which use it, for example: ... All |
| Grated cheese: You can get more informations, or check-out other recipes which use it, for example: Moussaka, Spinach Croque-monsieur , Gratin of chicken with rice and sautéed mushrooms, Baker's pizza, Stuffed artichokes au gratin, ... All |
 | Green cabbage: You can get more informations, or check-out other recipes which use it, for example: Fish petals, vegetables julienne, and beurre blanc, Bacon and cabbage omelette, Fisherman's Ragout, Stock-pot fish , Colcannon, ... All |
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