Rich Traditional Chou Farci

Prepare Cabbage

1. 1Carefully separate the cabbage leaves, being careful not to tear them. If the leaves are too stiff, you can blanch the whole cabbage in boiling water for 2-3 minutes to soften them.
2. 2If the center rib of the leaves is too thick, gently shave it down with a knife to make rolling easier.

Make Filling

1. 1In a large bowl, combine the ground pork, ground beef, uncooked rice, chopped onion, minced garlic, beaten egg, chopped parsley, and thyme leaves.
2. 2Season generously with salt and freshly ground black pepper. Mix well until all ingredients are thoroughly combined.

Assemble Chou Farci

1. 1Lay a cabbage leaf flat. Place a portion of the filling mixture near the base of the leaf.
2. 2Fold the sides of the cabbage leaf over the filling, then roll it up tightly from the base, similar to making a burrito.
3. 3Repeat with the remaining cabbage leaves and filling.

Cook Chou Farci

1. 1In a large, oven-safe pot or Dutch oven, spread the tomato paste and stir it with the beef broth and water to create the broth base. Add the bay leaf.
2. 2Arrange the stuffed cabbage rolls snugly in the pot.
3. 3Bring the broth to a simmer on the stovetop.
4. 4Cover the pot tightly with a lid, or with aluminum foil if no lid is available, and transfer to a preheated oven at 160°C (325°F).
5. 5Bake for approximately 2 hours, or until the cabbage is very tender and the rice is cooked through.