Ah! You’re referring to Farcellets de Col, which are Catalan-style cabbage parcels—a delicious dish where cabbage leaves are stuffed with a savory filling, usually meat, rice, or vegetables. It’s similar to stuffed cabbage rolls found in many European cuisines.
Here’s a detailed guide:
What It Is
- Cabbage leaves are blanched and filled with a mixture of meat, rice, and spices.
- Rolled into small parcels (farcellets) and cooked in a flavorful sauce.
- Can be served as a main dish or as part of a festive meal.
Ingredients (Serves 4)
- 1 large cabbage
- 300 g (10 oz) ground beef, pork, or a mix
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup cooked rice
- 1 egg (for binding)
- Salt and pepper to taste
- 1 tsp smoked paprika
- 1 tsp dried herbs (thyme or parsley)
- 400 ml tomato sauce or crushed tomatoes
- Olive oil for sautéing
Instructions
- Prepare cabbage leaves:
- Boil a large pot of water.
- Remove the thick core of the cabbage.
- Blanch leaves in boiling water for 2–3 minutes until pliable. Drain and set aside.
- Make the filling:
- Sauté onion and garlic in olive oil until soft.
- Add ground meat, paprika, herbs, salt, and pepper. Cook until browned.
- Stir in cooked rice and the egg. Mix thoroughly and let cool slightly.
- Assemble farcellets:
- Place 1–2 tablespoons of filling in the center of each cabbage leaf.
- Fold the sides and roll tightly into a small parcel.
- Cook the parcels:
- Place farcellets in a deep pan or slow cooker.
- Pour tomato sauce over the top.
- Simmer gently for 30–40 minutes (or cook on low in a slow cooker for 4 hours) until cabbage is tender.
- Serve:
- Serve hot, garnished with parsley or a drizzle of olive oil.
- Delicious with crusty bread or mashed potatoes.
Tips
- Use the thinner outer cabbage leaves for easier rolling.
- For a vegetarian version, substitute meat with lentils or mushrooms.
- Adding a splash of white wine to the tomato sauce enhances flavor.
If you want, I can make a step-by-step “gourmet Farcellets de Col” version with a rich tomato-butter sauce that makes them taste like a restaurant dish.
Do you want me to do that?
