Layered Stuffed Cabbage

Name: Layered Stuffed Cabbage
Prep time: 30 min
Cook time: 90 min
Total time: 130 min
Yield: 6 servings
Cuisine: French
Ingredients: 1 large head green cabbage (about 1.5 kg); 500 g ground beef; 250 g ground pork; 1 cup cooked rice; 1 onion (finely chopped); 2 cloves garlic (minced); 1 tsp dried thyme; 1 tsp paprika; 1 tsp salt; 1/2 tsp black pepper; 2 cups tomato sauce; 1 cup beef broth; 2 tbsp olive oil

130 min 6 servings Medium

All Recipes

Savoury and comforting, this layered stuffed cabbage brings together tender cabbage leaves with a rich meat filling, slow-cooked for delicious flavours.

Prep

30 min

Cook

90 min

Total

130 min

Servings

Difficulty

Medium

Layered Stuffed Cabbage, or 'chou farci etage', is a comforting and hearty dish that combines tender cabbage leaves with a rich meat filling. Originating from traditional French cuisine, this dish is perfect for colder days when you crave something warm and filling. The layering technique used in this recipe ensures that each bite has a perfect balance of cabbage and meat. The slow cooking process allows the flavours to meld beautifully, creating a meal that is both satisfying and full of depth. Whether you're familiar with stuffed cabbage or trying it for the first time, this layered version offers a unique twist.

Instructions

Prepare the Cabbage

Remove the core from the cabbage and carefully peel off the leaves. Blanch the leaves in boiling water for 2-3 minutes until pliable. Drain and set aside.

Pro tip: Use a slotted spoon to handle the leaves easily.

Make the Meat Filling

In a large bowl, combine ground beef, ground pork, cooked rice, chopped onion, garlic, thyme, paprika, salt, and pepper. Mix until well combined.

Pro tip: Mix with your hands for even distribution of ingredients.

Layer the Cabbage and Filling

Preheat the oven to 180°C (350°F). In a large baking dish, layer cabbage leaves, then a layer of meat filling. Repeat until all ingredients are used, ending with cabbage leaves on top.

Pro tip: Press down each layer gently to compact the dish.

Prepare the Sauce

In a bowl, whisk together tomato sauce, beef broth, and olive oil. Pour evenly over the layered cabbage and filling.

Pro tip: Ensure the sauce covers the top layer to prevent drying.

Bake the Dish

Cover the dish with foil and bake in the preheated oven for 1.5 hours. Remove the foil for the last 15 minutes to brown the top slightly.

Pro tip: Check the internal temperature; it should reach 74°C (165°F) in the centre.

Rest and Serve

Let the dish rest for 10 minutes before slicing. This helps the layers set and enhances the flavours.

Pro tip: Use a sharp knife to cut through the layers cleanly.

💡

Tips & Tricks

Choose a large, fresh cabbage with intact leaves for the best results.
Use a sharp knife to carefully remove cabbage leaves without tearing them.
Layer filling and cabbage like a lasagna for even cooking.
Let the dish rest before serving to enhance the flavours.

Frequently Asked Questions

recette du chou farci

The recipe for layered stuffed cabbage involves blanching cabbage leaves, preparing a meat and rice filling, layering them, and baking with a tomato sauce.

Can I use red cabbage instead of green cabbage?

Yes, you can use red cabbage, but it will have a slightly different taste and the color may bleed into the dish.

Can I make this dish ahead of time?

Yes, you can assemble the dish up to a day in advance and store it in the refrigerator. Bake it when you're ready to serve.

How do I know when the cabbage is done baking?

The cabbage is done when it is tender and the meat filling reaches an internal temperature of 160°F (71°C).

How should I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.

Serving Suggestions

Serve this Layered Stuffed Cabbage with a side of crusty bread to soak up the rich juices. It pairs well with a light salad or steamed vegetables for a complete meal. Leftovers can be stored in the refrigerator for up to 3 days, making it an excellent make-ahead option for busy weeknights. Reheat gently in the oven to maintain its texture and flavour.

Nutrition per serving

320

Calories

20g

Protein

15g

Fat

Savory beef-and-rice filled cabbage leaves baked in a rich tomato sauce.

Medium120 min

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