Choux farcis
Choux farcis is a French dish of cabbage leaves stuffed with a savory mixture of meat, rice, and vegetables, then baked.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Cabbage (large, outer leaves separated) | 1 | Head |
| Ground Pork (fresh) | 500 | Grams |
| Ground Beef (fresh) | 300 | Grams |
| Onion (finely chopped) | 1 | Count |
| Garlic (minced) | 2 | Clove |
| Carrot (grated) | 1 | Count |
| Parsley (chopped) | 1 | Bunch |
| Rice (uncooked) | 100 | Grams |
| Egg (beaten) | 1 | Count |
| Whole Milk (for soaking bread) | 100 | Milliliters |
| Bread (crust removed) | 2 | Slice |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground, to taste) | 1 | Tsp |
| Olive Oil (for cooking) | 2 | Tbsp |
| Chicken Broth (for baking) | 500 | Milliliters |
Instructions
- Preheat the oven to 180 degrees Celsius.
- Blanch the cabbage leaves in boiling water for 2-3 minutes until soft. Drain and set aside.
- Soak the bread slices in whole milk until soft, then squeeze out excess milk and crumble the bread.
- In a large bowl, combine ground pork, ground beef, onion, garlic, carrot, parsley, rice, crumbled bread, beaten egg, salt, and pepper.
- Place a portion of the meat mixture onto each cabbage leaf and roll up tightly, tucking in the sides.
- Heat olive oil in a large skillet over medium heat and brown the stuffed cabbage rolls on all sides.
- Transfer the browned rolls to a baking dish, pour chicken broth over them, and cover with foil.
- Bake in the preheated oven for 45 minutes, then remove the foil and bake for an additional 15 minutes.
Prep
- Soak bread slices in whole milk for at least 30 minutes before starting the preparation.
Kitchen equipment
Large SkilletBaking DishFoil