Farcellets de Col (Catalan Stuffed Cabbage Rolls)
Ingredients:
For the cabbage rolls:
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1 large green cabbage (or Savoy cabbage)
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400 g (14 oz) ground pork or a pork/beef mix
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1 small onion, finely chopped
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1 garlic clove, minced
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1 small carrot, grated
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1 egg
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3 tablespoons breadcrumbs
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Salt and black pepper, to taste
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Olive oil
For the sauce:
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1/2 onion, finely chopped
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1 clove garlic, minced
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200 ml (3/4 cup) crushed tomatoes or tomato passata
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100 ml (1/2 cup) white wine or broth
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Olive oil
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Salt, pepper, and a pinch of sugar
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Optional: bay leaf or thyme
👩🍳 Instructions:
1. Prep the cabbage:
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Bring a large pot of salted water to a boil.
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Separate 8–10 large cabbage leaves. Blanch them for 2–3 minutes until pliable. Drain and cool.
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Use a knife to trim the thick stem at the base of each leaf to make them easier to roll.
2. Make the filling:
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In a skillet, heat a bit of olive oil. Sauté the chopped onion, garlic, and grated carrot for 5–7 minutes until soft. Let cool slightly.
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In a bowl, combine the cooked vegetables with the ground meat, egg, breadcrumbs, salt, and pepper.
3. Assemble the rolls:
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Place a spoonful of filling in the center of each cabbage leaf.
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Fold the sides and roll up tightly like a parcel. Use a toothpick if needed to secure.
4. Sear the rolls (optional):
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In a pan with a little oil, sear the rolls for 2–3 minutes to get some color. This step adds flavor but can be skipped if baking.
5. Make the sauce:
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In a saucepan, sauté onion and garlic in olive oil until soft.
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Add tomatoes, wine or broth, salt, pepper, and a pinch of sugar. Add herbs if using.
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Simmer for 10–15 minutes until slightly thickened.
6. Cook everything together:
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Place the cabbage rolls in a baking dish or wide pot.
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Pour the tomato sauce over them, cover, and bake at 180°C (350°F) for about 30 minutes — or simmer gently on the stovetop.
🍽️ Serve with:
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Mashed potatoes
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Crusty bread
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A glass of Catalan red wine