1,535 easy and fully explained recipes, with +66K photos and 78 videos

Stuffed cabbage leaves

Name: Stuffed cabbage leaves
Prep time: 47 min
Cook time: 36 min
Total time: 1 h 23 min
Yield: 8 people
Cuisine: French
Ingredients: 400 g sausagemeat; 2 eggs; 100 g grated cheese; 16 leaves green cabbage; 500 ml vegetable stock

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.

235 K 3.9/5 (123 reviews)

1 hour 25 min. difficulté

Easy

5.65 €

8 people

5 Ingredients

Last modified on: February 1^st 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.

When should you start or finish this recipe?

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.

Begin by preparing the filling: put 400 g sausagemeat, 2 eggs and 100 g grated cheese into a bowl.

Stage 2 - ⌛ 2 min.

Mix well.

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).

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).

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.

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.

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 %

Possible allergens in this recipe: egg, milk, Sulfites, Celery

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: Chinese Soup, Mixed vegetable curry, Sausages with baked beans, French style, Pork medallions with "full" turnips, Endive and beer soup, ... 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: Cauliflower and chickpea purée, Chard and potato gratin, Smoky potato and potimarron gratin, Hachis parmentier, Croque-monsieur, ... See them all 75

Green cabbage

You can get more informations, or check-out other recipes which use it, for example: Stock-pot fish , Cherry tomato and two cabbage salad, How to prepare cabbage, Auvergne gratin, Cockles and cabbage with smoky cream sauce, ... See them all 26

Other recipes you may also like

Potimarron (Japanese chestnut pumpkin) purée

Potimarron can be easily made into purée, you don't need to peel it, which makes for a quick and delicious recipe.

October 13^th 2010341 K4.6 1 hour 15 min.

Macaronade mixture

Macaronade is the sweet almond and egg-white mixture (inspired by macarons (the original french macaroons) that French pâtissiers use as a topping on cakes and brioches. It forms a delicious crust when baked.

November 25^th 202088 K 2 min.

Candied grapefruit peel

Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal.

December 20^th 2018392 K 14 1 day 1 hour 25 min.

Soft fruits in sabayon

This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.

February 21^th 2011279 K3.9 50 min.

Herb olive oil

This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...

February 21^th 2011325 K3.8 25 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.