Farcellets de col (Catalan stuffed cabbage rolls) are a comforting dish from Catalonia—tender cabbage leaves wrapped around a savory meat filling and simmered in a rich tomato-based sauce.
🥬 Farcellets de Col (Stuffed Cabbage Rolls)
🧾 Ingredients
For the rolls:
- 1 large cabbage (whole leaves)
- 400–500g ground meat (beef, pork, or mix)
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 egg
- 3 tbsp breadcrumbs
- Salt & black pepper
- A pinch of paprika
For the sauce:
- 2 tbsp olive oil
- 1 onion (chopped)
- 2 tomatoes (grated or crushed) (or 1 cup canned tomatoes)
- ½ cup broth or water
- 1 tsp sugar (optional, to balance acidity)
- Salt & pepper
👨🍳 Instructions
1. Prepare the Cabbage
- Bring a large pot of salted water to boil.
- Carefully separate cabbage leaves and blanch them for 2–3 minutes until soft.
- Drain and let cool.
2. Make the Filling
- In a bowl, mix ground meat, onion, garlic, egg, breadcrumbs, salt, pepper, and paprika.
3. Form the Rolls
- Place some filling on each cabbage leaf.
- Fold sides in and roll tightly like a parcel.
4. Make the Sauce
- Heat olive oil in a pan.
- Sauté onion until soft.
- Add tomatoes, salt, pepper, and sugar.
- Cook 10 minutes until slightly thickened.
5. Cook the Rolls
- Place rolls seam-side down in the sauce.
- Add a bit of broth.
- Cover and simmer gently for 35–45 minutes.
🍽️ Serving
- Serve hot with crusty bread or simple rice.
- Spoon plenty of sauce over the top.
💡 Tips
- You can add a bit of cured ham or sausage to the filling for deeper flavor.
- Some traditional versions include a light flour coating before simmering.
- Like many stews, it tastes even better the next day.
If you want, I can show you a vegetarian version, a baked variation, or how to make it with a rich Spanish-style sofrito base.
