Choux Farci Rolls
Choux farci is French for “stuffed cabbage.” The fancy name suggests a dressed-up version with pine nuts and currants in the stuffing.
Serves: 6Hands-on: 20 minutesTotal: 1 hour 40 minutesDifficulty: Easy
- 12 large Savoy cabbage leaves
- 1 cup cooked rice
- ¼ cup minced onion
- ¼ cup toasted pine nuts
- ¼ cup currants
- ¾ tsp. salt
- ½ tsp. ground black pepper
- ½ lb. ground beef
- ¾ lb. ground pork
- 1 Tbsp. butter
- 2 cups tomato sauce
- 2 garlic cloves, finely minced
- 1 Tbsp. brown sugar
- Blanch the Savoy cabbage leaves in boiling water for 4 minutes. Remove and lay flat on a metal tray. Chill in the refrigerator. Remove from the refrigerator and blot with paper towels.
- In a bowl, combine the cooked rice, onion, pine nuts, currants, salt, and pepper. Add ground beef and pork and mix well. Place about ¼ cup meat mixture on each cabbage leaf. Fold in sides and then roll up leaf to completely enclose filling.
- In a skillet, melt the butter, add the tomato sauce, garlic, and brown sugar, and stir to combine.
- Place the cabbage rolls in the tomato sauce, seam sides down. Spoon some of the sauce over the rolls, cover, and cook over medium-low heat for 1 hour. Reduce heat to low and simmer for an additional 20 minutes, adding a little water if needed. Serve hot.