Individual Provençal Chou Farci

Prepare Cabbage Leaves

1. Carefully 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.
2. Trim the thick central rib from each cabbage leaf, being careful not to tear the leaf.

Prepare Filling

1. In 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

1. Lay 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.
2. Repeat with the remaining cabbage leaves and filling.

Braise

1. Preheat oven to 180°C (350°F).
2. In 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.
3. Stir in the tomato puree, chicken broth, bay leaf, thyme sprigs, salt, and pepper. Bring to a simmer.
4. Carefully arrange the assembled cabbage rolls seam-side down in the simmering sauce. They should be snugly fit.
5. Cover 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.
6. Remove bay leaf and thyme sprigs before serving.

Serve

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