Ah, Farcellets de col — a classic Catalan dish! These are little cabbage bundles stuffed with a savory filling, often rice and meat, then gently cooked in a flavorful broth or sauce. Super comforting and elegant!
Here’s a traditional recipe for Farcellets de col (Stuffed Cabbage Rolls) you can make at home:
🥬 Farcellets de Col (Catalan Stuffed Cabbage Rolls)
🍽️ Serves: 4–6
⏱️ Time: ~1.5–2 hours
🛒 Ingredients:
For the cabbage:
-
1 large green cabbage
-
Water and a pinch of salt (for blanching)
For the filling:
-
1 cup cooked rice (white or short grain)
-
250g (about 1/2 lb) ground pork (or a mix of pork and beef)
-
1 small onion, finely chopped
-
2 cloves garlic, minced
-
1/2 cup tomato sauce or crushed tomatoes
-
1 egg
-
2 tbsp olive oil
-
Salt & pepper to taste
-
1 tsp smoked paprika (optional)
-
Fresh parsley, chopped (a handful)
For the sauce:
-
1 cup tomato sauce
-
1/2 cup vegetable or chicken broth
-
1 small onion, chopped
-
1 tbsp olive oil
-
Salt and pepper
-
Optional: a splash of white wine or sherry
👩🍳 Instructions:
1. Prepare the cabbage leaves:
-
Bring a large pot of salted water to a boil.
-
Remove core from cabbage and carefully peel off about 12 large outer leaves.
-
Blanch leaves in boiling water for 2-3 minutes until pliable.
-
Drain and cool on a towel.
2. Make the filling:
-
In a skillet, heat olive oil and sauté onion and garlic until soft.
-
In a bowl, mix cooked rice, ground meat, sautéed onion and garlic, tomato sauce, egg, paprika, parsley, salt, and pepper.
3. Assemble the farcellets:
-
On each cabbage leaf, place about 2-3 tbsp of filling near the base.
-
Fold sides over filling and roll up tightly like a burrito.
4. Cook the rolls:
-
In a large skillet, heat olive oil and sauté chopped onion until translucent.
-
Add tomato sauce, broth, salt, pepper, and optional wine.
-
Place the cabbage rolls seam side down in the sauce, cover, and simmer gently for 30–40 minutes until meat is cooked through and flavors meld.
🍽️ Serve:
-
Warm, with some sauce spooned over.
-
Great alongside crusty bread or mashed potatoes.
Would you like a vegetarian version, or maybe a recipe for a Catalan-inspired sauce to go with these?
