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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.

213 K 3.9/5 (122 reviews)

1 hour 25 min. difficulté

Easy

5.65 €

4 people

5 Ingredients

Last modified on: February 1^st 2015

For 4 people, you will need:

1 200 g Sausagemeat
2 1 egg
3 50 g grated cheese
4 8 leaves green cabbage
5 250 ml Vegetable stock
Total weight: 550 grams

Change to the quantities for:

4 people 8 people 16 people 24 people

Change measures:

Metric

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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 200 g Sausagemeat, 1 egg and 50 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 250 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	210 RDI=80 %	120 RDI=10 %	520 RDI=80 %	2,220 RDI=110 %	9,280 RDI: 110 %
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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

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

How much will it cost?

For 4 people : 2.85 €
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: Foie gras Chantilly , Mixed vegetable curry, Provençal braised carrots, Fisherman's Ragout, Pork Chops Champvallon style, ... 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: Potimarron (chestnut pumpkin) "au gratin", Algerian brik rolls, Sausage buckwheat pancakes, Polenta parmentier, Mornay onion tart, ... See them all 71

Green cabbage

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

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