Name: Chou Farci Gratin
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6 servings
Cuisine: French cuisine
Ingredients: 1 pcs cabbage (large head, about 2.5 lbs, cored and shredded); 1 lb ground beef (lean); 0.5 cup rice (uncooked, short-grain); 15 oz tomato sauce (can); 1 cup gruyere cheese (shredded); 0.5 cup breadcrumbs (panko or plain); 1 pcs onion (medium, chopped); 2 pcs garlic (cloves, minced); 1 cup beef broth; 1 tbsp olive oil; 1 tsp salt; 0.5 tsp black pepper; 2 tbsp fresh parsley (chopped, for garnish)

Golden-brown baked cabbage rolls, filled with savory meat and topped with melted cheese, rest invitingly on a rustic plate, ready to be enjoyed.

Prep: 30 min • Cook: 45 min. This hearty Chou Farci Gratin is a savory French-inspired casserole featuring tender shredded cabbage layered with a rich filling of seasoned ground beef and rice, all simmered in a robust tomato sauce. Baked until bubbly and topped with golden Gruyere cheese and crispy breadcrumbs, it's a comforting and satisfying meal perfect for a family dinner.

Preparation time: 30 min
Cooking time: 45 min
Total time: 1 hr 15 min
Servings: 6

Instructions

Preparation

1Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
2Bring a large pot of salted water to a boil. Add the shredded cabbage and blanch for 3-4 minutes until slightly tender. Drain well and set aside.

Cooking the Filling

1Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
2Add minced garlic and cook for another minute until fragrant.
3Add ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain any excess fat.
4Stir in uncooked rice, tomato sauce, beef broth, salt, and black pepper. Bring to a simmer, then reduce heat, cover, and cook for 10-12 minutes, or until rice is partially cooked (it will finish cooking in the oven).

Assembly and Baking

1Spread half of the blanched cabbage evenly in the prepared baking dish.
2Spoon the meat and rice filling over the cabbage layer.
3Top with the remaining cabbage. Sprinkle generously with shredded Gruyere cheese and breadcrumbs.
4Bake for 30-35 minutes, or until the casserole is bubbly and the topping is golden brown and crispy.
5Let rest for 5 minutes before serving. Garnish with fresh parsley.

Instructions

Preparation

1Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
2Bring a large pot of salted water to a boil. Add the shredded cabbage and blanch for 3-4 minutes until slightly tender. Drain well and set aside.

Cooking the Filling

1Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
2Add minced garlic and cook for another minute until fragrant.
3Add ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain any excess fat.
4Stir in uncooked rice, tomato sauce, beef broth, salt, and black pepper. Bring to a simmer, then reduce heat, cover, and cook for 10-12 minutes, or until rice is partially cooked (it will finish cooking in the oven).

Assembly and Baking

1Spread half of the blanched cabbage evenly in the prepared baking dish.
2Spoon the meat and rice filling over the cabbage layer.
3Top with the remaining cabbage. Sprinkle generously with shredded Gruyere cheese and breadcrumbs.
4Bake for 30-35 minutes, or until the casserole is bubbly and the topping is golden brown and crispy.
5Let rest for 5 minutes before serving. Garnish with fresh parsley.

Nutrition Information

Calories: 550 kcal
Protein: 32 g
Fat: 28 g
Carbs: 45 g

Nutrient	Per serving
Calories	550 kcal
Protein	32 g
Fat	28 g
Carbs	45 g

Tips

For faster cooking, you can use pre-shredded cabbage or quickly steam it instead of blanching.
If the top browns too quickly, cover loosely with foil for the last 10-15 minutes of baking.
Serve hot as a complete meal, or alongside a fresh green salad for a lighter touch.