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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.

212 K 3.9/5 (122 reviews)

1 hour 25 min. difficulté

Easy

5.65 €

24 people

5 Ingredients

Last modified on: February 1^st 2015

For 24 people, you will need:

1 1 litre 200 ml Sausagemeat
2 6 Eggs
3 300 mls grated cheese
4 48 leaves green cabbage
5 1500 ml Vegetable stock

Change to the quantities for:

4 people 8 people 16 people 24 people

Change measures:

Metric

Metric weight Metric volumes

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 1 litre 200 ml Sausagemeat, 6 Eggs and 300 mls 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 1500 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	1,110 RDI=430 %	20 RDI=2 %	2,660 RDI=400 %	5,890 RDI=290 %	24,660 RDI: 290 %
Per 100 g	60 RDI=20 %	1 RDI=0 %	150 RDI=20 %	330 RDI=20 %	1,370 RDI: 20 %
Per person	50 RDI=20 %	0	110 RDI=20 %	250 RDI=10 %	1,030 RDI: 10 %

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 24 people : 15.80 €
Per person : 0.70 €

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: Sautéed Green Vegetables in pan, Provençal braised carrots, Mexican-style pork medallions , Foie gras Chantilly , Asparagus "en petit pois", ... 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 Croque-monsieur , Stuffed mushrooms au gratin, Layered Leek and Egg Gratin , Stuffed baguette , Potato and two ham gratin, ... See them all 71

Green cabbage

You can get more informations, or check-out other recipes which use it, for example: Colcannon, Hotpot my grandmother's way , Cabbage julienne with ham, Cockles and cabbage with smoky cream sauce, Sautéed green vegetables, ... See them all 26

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