# Chou farci

This is a centerpiece dish of cabbage filled with a mirepoix, mushrooms, and pork mince, served by slicing like a cake.

- Total time: 40 min
- Cuisine: French
- Category: Baked Goods
- Language: en

## Ingredients

- 1 whole large cabbage
- 1 kg pork mince
- 1 large carrot
- 1 onion
- 2 celery sticks
- 3 garlic cloves
- 150 g chestnut mushrooms
- Thyme
- 2 tablespoon Tomato paste
- Nutmeg
- 1 teaspoon allspice
- 250 ml chicken stock
- Butter
- 2 eggs
- 75 g dried breadcrumbs
- Parsley
- Salt
- Pepper
- Olive oil

## Instructions

1. Take your cabbage, remove the core, and separate the leaves, keeping them as whole as possible.
2. Blanch the cabbage leaves in boiling water for a couple of minutes until they become malleable.
3. Remove the leaves from the water and set them down on a tea towel to cool.
4. Brown off the pork mince with some olive oil in a large pot.
5. Remove the browned meat and replace it with your mirepoix of onion, carrot, and celery.
6. Slice your garlic and add it to the pot about a minute after the mirepoix.
7. Dice your mushrooms and add them to the pot once the other vegetables have softened.
8. After a couple more minutes, return the meat to the pot.
9. Season well with salt and pepper, a grating of nutmeg, and a teaspoon of allspice.
10. Squeeze in 2 tablespoons of tomato paste.
11. Stir in the tomato paste and then add in a cup of chicken stock.
12. Cook this gently for about 5-10 minutes until the liquid has been cooked off.
13. Transfer the meat mixture to a large bowl and allow it to cool down.
14. Add eggs, breadcrumbs, and parsley to the cooled meat to complete the filling.
15. Line a buttered tin with the blanched cabbage leaves.
16. Add a third of the meat filling into the lined tin.
17. Follow with a cabbage leaf.
18. Repeat layering the meat and cabbage leaves until the case is full.
19. Add a couple of knobs of butter on top to help it cook.
20. Put the tin in the oven for 30 minutes.
21. Take it out of the oven and remove the foil.
22. Return to the oven for an extra 10 minutes.
23. Leave your masterpiece on the window sill to cool a little before removing it from the tin.
24. Serve up in front of all your guests, slicing like a cake.

## Equipment

- buttered tin
- large pot
- large bowl

## Tips

- To keep the leaves whole, blanch them in boiling water for a couple of minutes until malleable, but don't over-boil to retain color.
- This recipe also works well when just stuffing individual leaves if you don't want to make it on a large scale.
- Serve in front of guests, slicing like a cake.

## Source

- Original video: https://www.instagram.com/reel/DU8qVH8jQQj/?igsh=NzV0cjIyOWNncjkz
- Recipe page: https://www.cliprecipe.com/recipe/62921217-7235-48fd-ad0b-758c8ca4ef52
- Extracted: 2026-02-27

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt