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

Serves: 6


  • 12 large Savoy cabbage leaves
  • 1 cup cooked rice
  • 1⁄4 cup minced onion
  • 1⁄4 cup toasted pine nuts
  • 1⁄4 cup currants
  • 3⁄4 tsp. salt
  • 1⁄2 tsp. ground black pepper
  • 1⁄2 lb. ground beef
  • 3⁄4 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 1⁄4 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.