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Stuffed cabbage leaves

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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.

51,6694.3/5 for 26 ratings

Grade this recipe:

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Last modified on: February 1^st 2015

For 8 people, you will need:

• 1 1 ¾ cup Sausagemeat
• 2 2 eggs
• 3 ½ cup grated cheese
• 4 16 leaves green cabbage
• 5 2 cups + 2 tablespoons Vegetable stock

Change those ingredients for: 4 people 8 people 16 people 24 people

Change measures: Metric Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
45 min.	2 min.	36 min.	1 hour 23 min.

Keeping: 1 or 2 days in the fridge, covered with plastic film. Freezes very well.

At what time?

• When will I finish if I start the recipe at a certain time?
  When should I start for the recipe to be ready at a certain time?

Work this out...

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Step by step recipe

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Stage 1 - 5 min.

Begin by preparing the filling: put 1 ¾ cup Sausagemeat, 2 eggs and ½ cup grated cheese into a bowl.

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Stage 2 - 2 min.

Mix well.

Bring a large pan of salted water to the boil.

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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).

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Stage 4 - 1 min.

Plunge a cabbage leaf into the salted boiling water and leave to cook for about 1 minute.

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Stage 5 - 2 min.

Take the cabbage leaf out of the water and plunge into cold water for 2 or 3 minutes.

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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).

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Stage 7 - 15 min.

You can cut out the central leaf stalk if it is too tough or too thick.

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Stage 8

Now stuff the leaves: shape a ball of sausagement in your hand.

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Stage 9

Place this on a cabbage leaf...

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Stage 10

...and roll up.

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Stage 11 - 15 min.

Stuff all the leaves and arrange in large roasting pan or oven-proof dish.

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Stage 12 - 1 min.

Pour 2 cups + 2 tablespoons 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.

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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.

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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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
847 Kcal or 3,546 Kj	91 gr	17 gr	181 gr
42 %	35 %	2 %	27 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
77 Kcal or 322 Kj	8 gr	2 gr	16 gr
4 %	3 %	<1 %	2 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
106 Kcal or 444 Kj	11 gr	2 gr	23 gr
5 %	4 %	<1 %	3 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

• For 8 people : 5.64 €
• Per person : 0.71 €

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe uses (among others)

	Vegetable stock: You can get more informations, or check-out other recipes which use it, for example: Sausages with baked beans, French style, Fisherman's Ragout, Foie gras Chantilly , Provençal braised carrots, Pork medallions with "full" turnips, ... All
	Sausagemeat: You can get more informations, or check-out other recipes which use it, for example:
	Grated cheese: You can get more informations, or check-out other recipes which use it, for example: Celeriac and mushroom gratin, Potimarron (chestnut pumpkin) "au gratin", Leek and Mimolette tart, Spinach Mornay, Smoky potato and potimarron gratin, ... All
	Green cabbage: You can get more informations, or check-out other recipes which use it, for example: How to prepare cabbage, Sautéed Pork with Peanuts, Sautéed Green Vegetables, Stock-pot fish , Sautéed green vegetables, ... All

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