Name: Individual Provençal Chou Farci
Prep time: 35 min
Cook time: 60 min
Total time: 95 min
Yield: 8 servings
Cuisine: French cuisine
Ingredients: 1 pcs savoy cabbage (large head); 400 g ground lamb; 0.5 cup rice (uncooked, short-grain); 1 pcs onion (finely chopped); 2 pcs garlic (cloves, minced); 1 tbsp herbes de provence; 2 tbsp fresh parsley (chopped); 1 pcs egg (large); 0.5 tsp salt; 0.25 tsp black pepper; 1 tbsp olive oil; 1 pcs garlic (clove, minced); 0.5 cup white wine (dry); 200 g tomato puree; 1 cup chicken broth; 1 pcs bay leaf; 2 pcs thyme sprigs; 0.25 tsp salt; 0.125 tsp black pepper

A golden-brown cabbage leaf parcel, glistening with olive oil, rests invitingly on a white plate, hinting at the savory vegetable and rice filling within.

Prep: 35 min • Cook: 60 min. Elegant individual cabbage rolls filled with a fragrant lamb and herb mixture, braised in a light tomato and white wine sauce, a classic Provençal twist on a French country dish. Perfect for a special occasion or a comforting weeknight meal, these chou farci offer a delightful blend of rich flavors and tender textures.

Preparation time: 35 min
Cooking time: 1 hr
Total time: 1 hr 35 min
Servings: 8

Instructions

Prepare Cabbage Leaves

1Carefully remove 8-10 outer leaves from the savoy cabbage. Blanch them in a large pot of boiling salted water for 3-5 minutes until pliable. Immediately transfer to an ice bath to stop cooking, then drain and pat dry.
2Trim the thick central rib from each cabbage leaf, being careful not to tear the leaf.

Prepare Filling

1In a large bowl, combine the ground lamb, uncooked rice, chopped onion, minced garlic, Herbes de Provence, fresh parsley, egg, salt, and black pepper. Mix well to ensure all ingredients are evenly distributed.

Assemble Chou Farci

1Lay a blanched cabbage leaf flat. Place about 2-3 tablespoons of the lamb filling near the stem end. Fold the sides of the leaf over the filling, then roll it up tightly from the stem end to create a compact package.
2Repeat with the remaining cabbage leaves and filling.

Braise

1Preheat oven to 180°C (350°F).
2In a Dutch oven or large oven-safe pot, heat olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Pour in the white wine and deglaze the pot, scraping up any browned bits.
3Stir in the tomato puree, chicken broth, bay leaf, thyme sprigs, salt, and pepper. Bring to a simmer.
4Carefully arrange the assembled cabbage rolls seam-side down in the simmering sauce. They should be snugly fit.
5Cover the pot and transfer to the preheated oven. Braise for 50-60 minutes, or until the cabbage is very tender and the filling is cooked through and the rice is tender.
6Remove bay leaf and thyme sprigs before serving.

Serve

1Serve the individual chou farci hot, spooning generously with the braising sauce. Garnish with fresh parsley if desired.