Chou Farci

Chou Farci is a traditional French dish featuring cabbage leaves stuffed with a hearty and flavorful vegetarian filling. This comforting meal is both nutritious and satisfying, perfect for a cozy dinner.

Ingredients

• Savoy cabbage - 1 medium head
• Quinoa - 100 grams
• Vegetable broth - 250 ml
• Olive oil - 2 tablespoons
• Onion - 1 medium, diced
• Garlic - 2 cloves, minced
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Mushrooms - 150 grams, finely chopped
• Spinach - 100 grams, chopped
• Parmesan cheese - 30 grams, grated
• Fresh parsley - 2 tablespoons, chopped
• Salt - to taste
• Pepper - to taste
• Nutmeg - a pinch

Steps

1. Bring a large pot of salted water to a boil. Carefully remove the leaves from the cabbage head and blanch them in the boiling water for 2-3 minutes until tender. Remove and place in cold water to stop cooking.
2. In a saucepan, heat olive oil over medium heat. Add onion and garlic, sauté until translucent. Add carrot and celery, cooking for another 5 minutes.
3. Stir in the mushrooms and cook until they release their moisture, about 5-7 minutes. Add quinoa and vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes until quinoa is cooked and liquid is absorbed.
4. In a large bowl, mix the cooked quinoa mixture with spinach, Parmesan cheese, parsley, salt, pepper, and nutmeg until well combined.
5. Preheat the oven to 180°C (350°F). Take a cabbage leaf, place about 2 tablespoons of the filling at the base, fold the sides over, and roll tightly. Repeat with remaining leaves and filling.
6. Place the stuffed cabbage rolls seam side down in a baking dish. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until slightly golden.

Nutrition

• Calories: 400
• Protein: 15 g
• Carbs: 50 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 10 mg
• Total Fat: 12 g
• Saturated Fat: 3 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• High in fiber, promoting digestive health.
• Rich in vitamins and minerals from vegetables and quinoa.

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