Chou Farci (Stuffed Cabbage Leaves with Pork and Rice in Tomato Sauce)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 1 white cabbage
- 400 g pork mince
- 150 g cooked long-grain rice
- 1 onion, finely diced
- 2 garlic cloves
- 400 g tinned chopped tomatoes
- 200 ml chicken stock
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 390 kcal
- Protein
- 25.2 g
- Carbohydrate
- 30 g
- of which sugars
- 17.5 g
- Fat
- 18.1 g
- of which saturates
- 5.7 g
- Fibre
- 7 g
- Salt
- 0.60 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Carefully peel off 8 large outer leaves from the cabbage and blanch in boiling water for 3 minutes until just pliable, then drain and pat dry.
- 2
Heat the olive oil in a frying pan and cook the onion and garlic for 5 minutes until soft.
- 3
Mix the softened onion and garlic with the pork mince, cooked rice and plenty of seasoning.
- 4
Divide the filling between the cabbage leaves, roll each one up tightly, tucking in the ends, and arrange snugly in a large pot.
- 5
Pour over the tinned tomatoes and chicken stock.
- 6
Cover and simmer gently for 35-40 minutes until the pork is cooked through with no pink remaining and the cabbage is tender.
- 7
Serve the rolls with the tomato sauce spooned over.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.