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
24 people
5 IngredientsLast modified on: February 1st 2015
For 24 people, you will need:
- 1
2 lb + 10.3 oz sausagemeat - 2
6 eggs - 3
10.6 oz grated cheese - 4
48 leaves green cabbage - 5
3 lb + 4.8 oz vegetable stock
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
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Step by step recipe
Stage 1 - 5 min.
Begin by preparing the filling: put 2 lb + 10.3 oz sausagemeat, 6 eggs and 10.6 oz grated cheese into a bowl.
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 3 lb + 4.8 oz 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 | 1,250 RDI=480 % | 730 RDI=70 % | 3,110 RDI=470 % | 13,300 RDI=670 % | 55,680 RDI: 670 % |
| 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 24 people : 16.95 €
- 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: Provençal braised carrots, Chinese Soup, Curried prawn risotto, Endive and beer soup, Light Broccoli 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: Oxtail Parmentier, Duck Parmentier, White bean gratin "à l'italienne", Potato and two ham gratin, Endive gratin with cancoillotte, ... See them all 72
Green cabbage
You can get more informations, or check-out other recipes which use it, for example: Bacon and cabbage omelette, Scallops with cabbage julienne, Rice with spring greens, Coleslaw, Auvergne gratin, ... See them all 26
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