Stuffed Cabbage

A stunning dish 🌞
Bruno Albouze Stuffed Cabbage

Stuffed Cabbage

Yields8 ServingsPrep Time1 hrCook Time55 minsTotal Time1 hr 55 minsDifficultyIntermediateRating


 1000 g Savoy cabbage (1)
 450 g Ground pork, or veal, or both
 120 g Aged cheese medley: gouda, manchego, parmesan
 100 g Eggs (2)
 15 g Olive oil
 250 g Carrot, diced
 250 g Onion, chopped
 60 g Chardonnay
 15 g Garlic, minced
 30 g Parsley, chopped
 220 g Prosciutto
 2000 g Chicken, or beef stock


Stuffing & Molding

Remove cabbage core, and blanch in boiling salted water for 4 min. Cool in ice water – drain and pat dry. Chop the blanched cabbage heart and other damaged leaves; reserve in a large bowl. Meanwhile, sauté onions and carrots with olive oil for 6 min, season with salt and pepper and throw in garlic and cook for 2 min more. Add water, stock, or wine and cook for 2 min more. Cool carrot mixture over a baking tray. In a food processor blend parsley with prosciutto and add it to the chopped cabbage. Add the cool carrot-onion mixture, cheese, ground meat and eggs. Season with ground black pepper and a pinch of salt (do not over salt since cheese brings out saltiness). Line a 9.5''/24cm diameter bowl with a large sheet of plastic wrap. Overlap with the large cabbage greens first and add a second layer; save some for the top. Fill up with stuffing and top with more greens. Fold over greens from the sides and grab plastic wrap and gently squeeze to create a nice round. Add more plastic wrap if necessary. Freeze stuffed cabbage for an hour to set. Cut 14 butcher twine into 11''/27cm strips crossing them over the countertop. Unwrap stuffed cabbage and place in the center. Bind up chou with butcher twine. Meanwhile, bring stock to boil.


Place the chou farci inside a large pot or dutch oven, pour hot stock and some herbs such as fresh thyme, and one bay leaf. Bring to a boil, cover and finish cooking in the oven for 55 minutes at 350ºF/180ºC. Remove from oven and let sit for 10 to 15 min – remove lid and check the internal temperature; it should be at 150ºF/65ºC. Remove cabbage from the pot and let drain onto a cooling rack for 30 minutes. Save that delicious broth!… Cut off twines and luster chou farci with olive oil. Slice out into 8 portions. Serve with hot some chunky tomato sauce – Bon appétit!

4 thoughts on “Stuffed Cabbage”

  1. Christopher James

    Made this last night. Family loved it. But yeah, took at least an ekstra 30min to get to 65°c. Next time I’ll plan for more time and rather let it drain on a rack in the oven to keep warm.


      I made this today, it’s very delicate, delicious. Made 3 layers of cabbage leaves and stuffing. My cabbage wasn’t that green as the one in the recipe, but everyone loved it. Thank you so much Chef Bruno for the recipe!!

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