This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
243 K 3.9/5 (124 reviews)
1 hour 25 min.
Easy
5.65 €
8 people
5 IngredientsLast 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
Times for this recipe
Preparation: 45 min.
Resting: 2 min.
Cooking: 40 min.
All in all: 1 hour 25 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end 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.
Keeping: 1 or 2 days in the fridge, covered with plastic film. Freezes very well.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 420 RDI=160 % | 240 RDI=20 % | 1,040 RDI=160 % | 4,430 RDI=220 % | 18,560 RDI: 220 % |
| Per 100 g | 40 RDI=20 % | 20 RDI=2 % | 90 RDI=10 % | 400 RDI=20 % | 1,690 RDI: 20 % |
| Per person | 50 RDI=20 % | 30 RDI=3 % | 130 RDI=20 % | 550 RDI=30 % | 2,320 RDI: 30 % |
How much will it cost?
- For 8 people : 5.65 €
- Per person : 0.75 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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, Pork medallions with "full" turnips, Curried prawn risotto, Endive and beer soup, Late Winter Soup with Fresh Spinach, ... See them all 19
Sausagemeat
You can get more informations, or check-out other recipes which use it, for example:
Grated cheese
Like these other recipes: Chilli chicken and spinach gratin, Pollack Parmentier, White bean gratin "à l'italienne", Bolognaise lasagne, Baker's pizza, ... See them all 75
Green cabbage
You can get more informations, or check-out other recipes which use it, for example: Cockles and cabbage with smoky cream sauce, Sautéed Green Vegetables in pan, Smooth mixed vegetable soup, Scallops with cabbage julienne, Rice with spring greens, ... See them all 26
Other recipes you may also like
Sorrel soup
Smooth with a slight sharpness, this soup has a very particular taste. May 8th 2011414 K3.8 1 hour 4 min.
Poached eggs
Poached eggs are cooked, without the shell, in barely simmering (nearly boiling) water. White should be firm and yolk soft, that's the difficulty. This recipe teaches you how to succeed with three important points. January 8th 2013330 K5 2 hours 40 min.
Fish fillet with preserved lemons
A thick fish fillet stuffed with slices of preserved lemon - crispy on the outside and tender inside. January 30th 2013141 K4.3 40 min.
Spaghetti with mushrooms
In this recipe, the mushrooms are cooked in the oven first and are then combined with the cooked spaghetti, shallots and dressed with white wine and soy sauce. March 12th 201585 K4.1 1 hour 3 min.
Gâteau Basque
This traditional Basque dessert is similar to a gâteau breton (brittany butter cake), but very moist as it is filled with a rum-flavoured confectioner's custard (crème pâtissière, or french pastry cream). This is a fairly simple recipe, though as the dough is fragile and difficult to handle, I offer a... September 11th 201883 K4.7 2 hours 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-11)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.