Stuffed Cabbage (Chou Farci)

French Stuffed Cabbage - A Rustic Classic

Known in France as chou farci, stuffed cabbage is a traditional farmhouse dish found in many regions. Some versions are baked with tomatoes or coated with a tomato sauce, but this recipe follows the Franche-Comté style, gently poached in broth so the cabbage and meat stay tender and full of flavour.

I first discovered this version through chef Raymond Blanc (from his book, Blanc Mange), and it remains my favourite way to cook stuffed cabbage.

Why Savoy Cabbage Works Best for Stuffing

For the best stuffed cabbage recipe, use Savoy cabbage. Its large, flavourful, crinkly leaves are more flexible and easier to wrap the filling than normal white cabbage.

A medium Savoy cabbage is ideal. Extra-large ones can be difficult to manage when assembling and tying the cabbage, so you may need an extra pair of hands.

See my simple, healthy way of preparing sautéed Savoy cabbage with caraway seeds.

For much more, see the market guide to cabbages.

Pork Stuffing Ingredients for Stuffed Cabbage

While butchers in France often sell ready-made stuffing, making your own is simple and gives wonderful flavour. While I use ground pork, you can easily replace this with ground beef or veal - or use your favourite sausage stuffing.

Mix together:

• 750 g pork loin or shoulder (échine in French), minced
• 250 g pork belly or bacon (poitrine), minced
• 1 large onion and 1 garlic clove, finely chopped and gently sautéed in olive oil until translucent, then cooled
• 1 tablespoon chopped fresh sage
• 2 eggs (as a binder)

Stir everything together gently with a spoon before stuffing the cabbage leaves.

You can also use ready-made stuffing from a good butcher - a traditional shortcut in many French homes.

How to Make Stuffed Cabbage (Chou Farci)

The secret to assembling a whole stuffed cabbage is organisation of the leaves. It looks complicated but believe me, it isn't as long as you think once they're arranged by size.

First make the stuffing - see above plus the recipe card below for full details.

Blanch the cabbage leaves in salted boiling water for about 30 seconds in batches, just long enough to soften them. Blanch the cabbage heart for about 2 minutes.

Drain and gently pat the leaves dry so the stuffing sticks more easily.

Rebuild the cabbage with the stuffing.

Spread a thin layer of stuffing on each blanched cabbage leaf. Starting with the smallest leaves, place them around the cabbage heart. Continue adding leaves and filling until the cabbage is fully rebuilt.

It may look messy at first, but the cabbage quickly takes its original shape again.

Tie the cabbage firmly. Tie three pieces of kitchen string tightly around the cabbage.

Pull firmly so the cabbage holds its round shape. The string also helps form natural segments, making it easier to slice the cabbage into six portions after cooking.

Prepare the cooking broth in a large pot or cocotte with the vegetables and seasoning and gently lower in the whole stuffed cabbage.

Cover and cook for at least 1 hour 30 minutes. Occasionally spoon the broth over the cabbage as it cooks.

This dish can also be cooked in the oven at 180°C/185°F.

Remove the cabbage carefully from the pot and place it on a cutting board. Cut the string and slice into 4-6 portions using a large sharp knife.

Can You Make Stuffed Cabbage Rolls Instead?

Traditional French chou farci is often cooked as a whole stuffed cabbage, but you can also shape the filling into individual rolls. In French we call stuffed cabbage rolls 'paupiettes'.

Stack 3-4 cabbage leaves, add the pork filling and roll them into parcels before tying with kitchen string. Cook them in the broth for about 20-25 minutes until tender.

How to Serve

Serve the slices in large bowls with the cooking broth and vegetables. Add plenty of crusty bread to soak up the delicious juices.

We enjoy it with a light and fruity Pinot Noir wine from Alsace or a Morgon Beaujolais cru for something more robust.

More French Comfort Foods with Meat & Vegetables

If you enjoy rustic French dishes like this stuffed cabbage, you might also like the following recipes:

• Blanquette de veau - the French's favourite veal stew
• Braised red cabbage (Chou rouge à la flamande)
• Pork tenderloin in honey sauce - quick weekday comfort food
• Pork roast with apples and French cidre