Spicy Chorizo and Lentil Chou Farci
Spicy Chorizo and Lentil Chou Farci
Classic DishChou farci
Prep: 30 min • Cook: 100 min. An adventurous twist on chou farci, pairing smoky, spicy chorizo with earthy brown lentils and rice, enhanced by a hint of chili and vegetables. The entire package is then simmered to perfection in a vibrant tomato and smoked paprika sauce for a robust and flavorful meal.
- Preparation time
- 30 min
- Cooking time
- 1 hr 40 min
- Total time
- 2 hrs 10 min
- Servings
- 12
Instructions
Prepare the Cabbage
- 1Carefully loosen the cabbage leaves by hand, trying not to tear them. Remove about 10-12 large, intact outer leaves. Reserve any smaller or torn leaves for another use.
- 2Bring a large pot of salted water to a boil. Blanch the cabbage leaves for 2-3 minutes until they are pliable. Plunge them into ice water to stop the cooking, then drain and pat dry. Trim the thickest part of the central vein from each leaf to make them easier to fold.
Make the Filling
- 1In a large bowl, combine the chopped chorizo, cooked lentils, cooked rice, chopped onion, minced garlic, diced carrot, diced celery, beaten egg, chopped parsley, and chili flakes.
- 2Season the mixture with salt and black pepper to taste. Mix everything thoroughly until well combined.
Assemble the Chou Farci
- 1Lay a blanched cabbage leaf flat. Place a portion of the filling (about 1/2 cup) near the stem end of the leaf.
- 2Fold the sides of the cabbage leaf over the filling, then roll it up tightly from the stem end to create a neat package.
- 3Repeat with the remaining cabbage leaves and filling until all ingredients are used.
Cook the Chou Farci
- 1Preheat your oven to 180°C (350°F).
- 2In a Dutch oven or oven-safe pot, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
- 3Stir in the minced garlic and cook for another minute until fragrant.
- 4Add the crushed tomatoes, vegetable broth, and smoked paprika to the pot. Stir to combine and bring the sauce to a simmer.
- 5Carefully arrange the stuffed cabbage rolls seam-side down in the pot, on top of the sauce. Ensure they are snugly packed.
- 6Cover the pot tightly with a lid or foil, and transfer it to the preheated oven.
- 7Bake for 90-100 minutes, or until the cabbage is tender and the filling is cooked through. Baste occasionally with the sauce if desired.
Serve
- 1Let the chou farci rest for a few minutes before serving. Serve hot, spooning some of the sauce over each roll.
Nutrition Information
- Calories
- 451 kcal
- Protein
- 25 g
- Fat
- 22 g
- Carbs
- 39 g
| Nutrient | Per serving |
|---|---|
| Calories | 451 kcal |
| Protein | 25 g |
| Fat | 22 g |
| Carbs | 39 g |
Tips
- To make leaf removal easier, freeze the cabbage for a few hours, then thaw; the leaves will separate more readily.
- Ensure the cabbage rolls are tightly packed to prevent them from unraveling during the long cooking process.
- Serve with a dollop of crème fraîche or a side of crusty bread to soak up the delicious tomato sauce.
