French Stuffed Cabbage Rolls (Choux Farcis)
Choux Farcis, which translates to “stuffed cabbages” is a deliciously rustic and comforting dish for your Winter roster. Cabbage leaves are stuffed with a savory filling of ground sausage, bacon, egg and pork, and then rolled and shaped into parcels and braised in flavourful broth. No rice, nor tomato sauce in the French recipe: these cabbage rolls are lighter, but just as hearty and warming to help elevate your weeknight dinners. Savoy cabbage is incredibly popular in Brittany and readily available all Winter, so this recipe is a regular in…
- Prep time
- 30 min
- Cook time
- 1 hr
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 large Savoy Cabbage leaves
- 100g stale bread, crusts cut away, torn into small pieces
- 1/3 cup (75ml) milk, 2% or whole
- 3 ounces bacon (3 strips/about 100g), sliced into ¼” (0.65cm) thick matchsticks
- 1 tbsp (15ml) extra virgin olive oil
- 1 large onion, peeled and diced
- 2 garlic cloves, peeled and minced
- 1 carrot, peeled and diced
- 1 lb (450g) ground pork
- 1 large egg, at room temperature
- 2 tsp dry sage (or 1 sprig of sage, chopped)¼ tsp grated nutmeg
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
- 1 cup (225ml) chicken stock, low sodium
Instructions
- 1
Bring a large pot of water to a boil (large enough to contain the cabbage leaves). When the water boils, adds the cabbage leaves. Press slightly on them with a spatula so they are completely submerged with water. Cover and Boil for 5-10 minutes, depending on the thickness of your leaves. Turn off the stovetop and transfer the leaves to a colander to drain and cool.
- 2
In a bowl, pour the milk over the bread and set aside to soak for 30 minutes.
- 3
In a large frying pan, over medium heat, cook the bacon matchsticks for 3-4 minutes until fully cooked and slightly crisp. Set aside. Do not clean the pan.
- 4
In the same pan, add the olive oil, garlic, onion and carrot. Cook for 4-5 minutes until fragrant and the onion is translucent. Set aside in a bowl to cool.
- 5
In a large bowl, mix together the ground pork, egg, bread and milk, cooked bacon sticks, garlic, onion, carrot, sage, nutmeg, salt and pepper. Do not overmix, stop when it is just combined.
- 6
Brush a large baking dish (mine is 11.5” x 8.5” / 29cm x 22cm) with 1 tablespoon (15ml) of olive oil.Pre-heat your oven to 350°F (180°C) with a rack in the middle.
- 7
With a sharp paring knife, cut out some of the thick rib at the stem-end of each cabbage leaf, so they will roll up easier. Lay a cabbage leaf on a clean work surface in front of you. Add about 1/3 cup of the ground sausage mixture in the center of the leaf and roll it up like a burrito, tucking in the ends. Lay the roll in the prepared baking dish, seam-side down. Repeat until all cabbage leaves have been stuffed, rolled, and placed in the baking dish.
- 8
Pour the stock in the dish, over the rolls. Cover with foil and bake for 1 hour.
- 9
Transfer onto a cooling rack, remove foil and let cool for 10 minutes minimum before serving. For serving, place individual rolls onto plate and ladle some broth over top.