Petit-Choux Farcis
This traditional French recipe features charming cabbage parcels, which I affectionately call “petit choux.” Filled with a flavourful meat mixture, these rustic bundles are comforting, hearty, and perfect for a cozy dinner.
Ingredients
Directions
- 1
Cut about twelve large cabbage leaves from the base and blanch them in boiling salted water for 10 minutes. Soak the bread in milk, then squeeze out the excess. Blend the soaked bread into a paste.
- 2
Mix the bread paste with finely chopped shallots, garlic, ground beef, egg, salt, pepper, and oregano.
- 3
Cool the cabbage leaves under cold water and drain. Place a leaf on a cutting board, add the filling in the centre, roll up, and secure with kitchen twine.
- 4
Peel and slice the carrots and onion. Finely slice the speck. In a large pot, heat olive oil and butter, then sauté the onion until golden. Add the speck and carrots, cook briefly, then deglaze with white wine and let the alcohol evaporate for a few minutes. Add the broth and bay leaves. Season.
- 5
Place the stuffed cabbage parcels on top, cover, and simmer on low for about 45 minutes. Check halfway through and add more broth or water if needed.
Notes
Serve on its own or with white rice. Bon appétit!
