Stuffed cabbage leaves


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)
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Last modified on: February 1st 2015
For 16 people, you will need:

Change to the quantities for:
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?
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Step by step recipe


Stage 1 - 5 min.
Stuffed cabbage leaves
Begin by preparing the filling: put 800 g sausagemeat, 4 eggs and 200 g grated cheese into a bowl.

Stage 2 - 2 min.
Stuffed cabbage leaves
Mix well.

Bring a large pan of salted water to the boil.

Stage 3 - 5 min.
Stuffed cabbage leaves
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.
Stuffed cabbage leaves
Plunge a cabbage leaf into the salted boiling water and leave to cook for about 1 minute.

Stage 5 - 2 min.
Stuffed cabbage leaves
Take the cabbage leaf out of the water and plunge into cold water for 2 or 3 minutes.

Stage 6 - 2 min.
Stuffed cabbage leaves
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.
Stuffed cabbage leaves
You can cut out the central leaf stalk if it is too tough or too thick.

Stage 8
Stuffed cabbage leaves
Now stuff the leaves: shape a ball of sausagement in your hand.

Stage 9
Stuffed cabbage leaves
Place this on a cabbage leaf...

Stage 10
Stuffed cabbage leaves
...and roll up.

Stage 11 - 15 min.
Stuffed cabbage leaves
Stuff all the leaves and arrange in large roasting pan or oven-proof dish.

Stage 12 - 1 min.
Stuffed cabbage leaves
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.

Stage 13 - 35 min.
Stuffed cabbage leaves
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
Stuffed cabbage leaves
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 recipe830 RDI=320 %480 RDI=50 %2,080 RDI=310 %8,870 RDI=440 %37,120 RDI: 440 %
Per 100 g40 RDI=20 %20 RDI=2 %90 RDI=10 %400 RDI=20 %1,690 RDI: 20 %
Per person50 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 16 people : 11.30 €
  • Per person : 0.75 €

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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)
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