ReceptnaptárChou farci (French stuffed cabbage)
French (Auvergne-style) stuffed cabbage: Savoy leaves with a pork and bacon filling, baked in tomato sauce. A hearty autumn and winter lunch.
Open in Receptnaptár — serving calculator, cook mode, save
Ingredients
Method
Tap a step once you've finished it.
- Cut out the cabbage core, put the whole head into boiling salted water for 5-6 minutes and peel off the outer leaves gradually as they soften; you need about 12 large leaves, with the thick ribs shaved flat.
- Finely chop the remaining cabbage heart.
- Fry the bacon, soften the onion in its fat for 5 minutes, add the garlic and chopped cabbage, cook for 5 more minutes, then leave to cool.
- Mix the mince with the cabbage mixture, rice, egg, parsley, salt, pepper and nutmeg.
- Put 2-3 tablespoons of filling on each leaf, fold in the sides and roll up tightly.
- Arrange seam side down in a baking dish and pour over the passata and stock.
- Bake covered at 180 °C for 60 minutes, then uncovered for another 15 minutes until lightly browned on top.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- It is made with Savoy cabbage, not white cabbage: the leaves are thinner and don't need pickling.
- Even tastier the next day; keeps for 3 days in the fridge and freezes well.
Frequently asked questions
How is it different from Hungarian stuffed cabbage?
French chou farci uses fresh Savoy cabbage, no sauerkraut, and is baked in tomato sauce rather than simmered.
Similar recipes
- Stuffed savoy cabbage halves · Hungarian
- Breaded Fried Savoy Cabbage · Hungarian
- Wirsingrouladen (savoy cabbage rolls with minced meat in a juicy sauce) · German
- Stuffed peppers in tomato sauce (punjena paprika) · South Slavic
- Wirsingeintopf (savoy cabbage stew with potatoes and sausage) · German
- Creamy savoy cabbage stew with bacon · Hungarian
More french ideas
- Salade lyonnaise (frisée salad with bacon and poached egg)
- Salade de chèvre chaud (warm goat's cheese salad)
- Salade landaise (with duck breast and foie gras)
- Salade piémontaise (potato, ham and mayonnaise salad)
- Salade de lentilles au chèvre (lentil salad with goat's cheese)
- Salade de betteraves au chèvre (beetroot salad with goat's cheese)
- Salade d'endives aux noix et roquefort (chicory salad with walnuts and Roquefort)
- Salade de haricots verts à l'échalote (green bean salad with shallots)
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings