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.
220 K 3.9/5 (122 reviews)
1 hour 25 min.
Easy
16 people
5 IngredientsLast modified on: February 1st 2015
For 16 people, you will need:
- 1
800 g sausagemeat - 2
4 eggs - 3
200 g grated cheese - 4
32 leaves green cabbage - 5
1 kg vegetable stock - Total weight: 2,200 grams
Change measures:
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 1 kg 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 | 830 RDI=320 % | 480 RDI=50 % | 2,080 RDI=310 % | 8,870 RDI=440 % | 37,120 RDI: 440 % |
| 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 16 people : 11.30 €
- 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: Fisherman's Ragout, Provençal braised carrots, Pork Chops Champvallon style, Foie gras Chantilly , 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: Spinach and hard-boiled egg gratin, Salmon and Spinach Gratin, Gratin "grilled inside", Pollack Parmentier, Breton Pie, ... See them all 72
Green cabbage
You can get more informations, or check-out other recipes which use it, for example: Harichou salad, Duet of creamed cauliflower and cabbage , Rice with spring greens, Alsatian-style salad, Auvergne gratin, ... See them all 26
Other recipes you may also like
Pizza dough
Pizza dough is a lind of bread dough with olive oil, which make it softer. This is the same dough that I use for pizzas and flammenkuches, this is no doubt incorrect, but it's very good nevertheless. At home we used to make pizza dough quite thick, and flammenkuche as thin as possible.September 22th 2024510 K4.6 1 hour 60 min.
How to keep meat tender after cooking
When you cook meat, the cooking heat causes the juices to run back inside, so the outside dries up somewhat. Here is a tip to avoid this.February 21th 2011117 K4.3 5 min.
Blackcurrant sorbet for Edith
If you love the taste of blackcurrants (like Edith), this sorbet is for you...October 13th 2010255 K4.9 25 min.
Sarladaise potatoes
Potatoes fried in a little goose fat, with a mixture of chopped parsley, garlic and shallot added just before serving. Greedy folks (like me) melt a few thin slices of foie gras over the top.October 13th 2010246 K4.7 1 hour 25 min.
The avocado stone stops the flesh turning brown
Tradition says: "if you leave the avocado stone in a purée or guacamole you have just made, it will not turn brown". True or false? Let's try the experiment...July 25th 201773 K 14.1
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-08)
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.