French Stuffed Cabbage Rolls (Choux Farcis)

Choux Farcis, which translates to “stuffed cabbages” is a deliciously rustic and comforting dish for your Winter roster. Cabbage leaves are stuffed with a savory filling of ground sausage, bacon, egg and pork, and then rolled and shaped into parcels and braised in flavourful broth.

No rice, nor tomato sauce in the French recipe: these cabbage rolls are lighter, but just as hearty and warming to help elevate your weeknight dinners.

Savoy cabbage is incredibly popular in Brittany and readily available all Winter, so this recipe is a regular in my kitchen! I love the combination of the sweet cabbage leaves with the savory filling, braised together in a flavourful broth.

This is a particularly satisfying recipe to make if you, like me, enjoying assembling recipes with your hands. There’s something so satisfying about the process—carefully wrapping the tender cabbage leaves around the savory filling…

The preparation takes a bit of time, but it is so worth the effort!

Here is a complete run-down of my beloved “Choux Farcis” recipe. I hope this recipe becomes one of your family favorites too!

What are French-style Stuffed Cabbage Rolls?

Known as Choux Farcis, French-style stuffed cabbage rolls are a beloved comfort food, rooted in France’s peasant cooking that made do with affordable, readily available ingredients.  

Choux Farcis can be made in two distinct ways. The first, and most common, is as individual rolls of tender cabbage leaves wrapped around a savory stuffing—a practical and elegant presentation. The second, a true showstopper, involves reassembling a whole cabbage with layers of stuffing nestled between its leaves. While both are delightful, today’s recipe is for the simpler, individual rolls—a joy to prepare and serve, especially for a weekday meal.

Traditionally, French Choux Farcis are made with Savoy Cabbage, which I adore! It has crinkly, soft yet sturdy leaves which are perfect for wrapping the stuffing without tearing. For cabbage rolls, I definitely find it much easier to work with Savoy than white cabbage.

The stuffing of a classic Choux Farci is made from ground sausage, an egg to bind, lardons (bacon strips), milk-soaked bread pieces and seasonings like nutmeg and dried sage.

Unlike their Polish or Ukrainian cousins, French cabbage rolls skip the rice and tomato sauce, making them lighter yet equally as satisfying. Instead, they’re gently braised in a light, flavorful chicken broth, which enhances the natural sweetness of the cabbage and the richness of the filling.

Ingredients you’ll need for these French-style Stuffed Cabbage Rolls (Choux Farcis)

1. Savoy Cabbage. You need 6 large Savoy cabbage leaves for this recipe. I like to buy a large cabbage, discard of the 2 or 3 outermost leaves, and then carefully remove 6 large leaves, by cutting them at the root with a knife.
2. Ground pork. This is the heart of the filling, bringing a rich, juicy flavor. Choose lean, unseasoned ground pork. About 1lb (450g) is enough for 6 rolls.
3. Bacon or “lardons”. In France, home-cooks commonly use lardons: pieces of thick, smoked bacon sliced into matchsticks. As a substitute, cut bacon strips into ¼” (0.65cm) thick sticks. They yield such a great flavor to the filling!
4. Stale bread and milk. Soak stale bread in milk for about 30 minutes until it becomes completely mushy. This bread mixture helps create a super tender filling. You can use any stale bread you have on hand, but make you sure you cut the crust off.
5. Vegetables. Garlic, onion and carrot are diced in tiny cubes and quickly stir-fried to be mixed within the filling. They add a nice flavor and sweetness to the savory filling.
6. Egg. One egg mixed into the filling acts as a binder to keep the filling and rolls together.
7. Seasonings. A mix of warm grated nutmeg and dried sage yield a unique taste to the filling.
8. Stock. The cabbage rolls are baked in the oven in a “bath” of stock. You can opt for chicken or vegetable stock, ideally low sodium. I don’t recommend beef stock as the taste overwhelms the cabbage rolls.

Step-by-Step Instructions for Choux Farcis (French Cabbage Rolls)

• Prep Cabbage Leaves: Boil cabbage leaves in a large pot for 10 minutes. Drain and cool.
• Soak Bread: Soak bread in milk for 30 minutes.
• Cook Bacon: Sauté bacon until crisp. Set aside, keeping some of the grease in the pan.
• Cook Veggies: In the same pan, cook olive oil, garlic, onion, and carrot for 4-5 minutes. Cool.
• Mix Filling: Combine the pork, soaked bread, bacon, cooked veggies, sage, nutmeg, salt, and pepper.
• Assemble Rolls: Trim the thick ribs from cabbage leaves. Place filling in each leaf, roll like a burrito, and place seam-side down in an oiled baking dish.
• Bake: Pour in the stock, cover with foil and bake at 350°F (180°C) for 1 hour. Cool 10 minutes before serving.

Frequently Asked Questions

What is the best way to soften cabbage for cabbage rolls?

Cabbage leaves can be quite sturdy and need to be softened before rolling. To do so, I boil the leaves for 10 minutes in water. They need to get just soft enough to roll easily, but still sturdy enough to hold their shape, and the filling inside. 

I also like to cut out some of the thick ribs at the stem-end of each cabbage leaf so they are easier to roll. 

What do you serve with cabbage rolls?

In France, Choux Farcis is a hearty dish, often served as part of a family-style meal. You can pair it with steamed rice, mashed potatoes, noodles, creamy polenta, and of course crusty bread on the side to mop up the delicious broth. 

How long do cabbage rolls last in the fridge?

After making and enjoying these Choux Farcis – if you have any leftovers – you can store them in the refrigerator. Store them in an airtight container in the fridge for up to 3 days. Reheat the stuffed tomatoes in a microwave or in the oven for about 5-10 minutes at 350°F (180°C). 

Can you freeze cabbage rolls?

I don’t recommend freezing this recipe as this will alter the texture too much.

Audrey’s cooking tips

• I like to keep it traditional and make the filling with ground pork. But you can certainly substitute for ground beef, chicken or even lamb.
• Feel free to be flexible with the herbs! I love sage in this recipe, but thyme or fresh parsley work perfectly here too.
• This recipe is best for a 11.5” x 8.5” (29cm x 22cm) baking dish
• This recipe is easily scalable: double the quantities of all ingredients for 12 rolls.

I hope you’ll enjoy this French Stuffed Cabbage Rolls (Choux Farcis) recipe as much as I do! If you have any questions, please leave a comment.

More French dinner recipes to try

• French Beef Daube (Traditional Provençal Stew)
• Classic Beef Bourguignon
• Lamb Navarin stew (Navarin d’Agneau)
• Classic French Coq Au Vin Rouge
• French Chicken Marengo 
• Flemish Beef & Beer Stew (Carbonnade Flamande) 
• Classic French Onion Soup
• Chicken Fricassée with shallotw and bacon
• Braised Pork Loin with Prunes
• Classic French Cottage Pie (Hachis Parmentier)

French Stuffed Cabbage Rolls (Choux Farcis)

Print Recipe

Serves: 2-3 people Prep Time: 30 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

6 large Savoy Cabbage leaves
100g stale bread, crusts cut away, torn into small pieces
1/3 cup (75ml) milk, 2% or whole
3 ounces bacon (3 strips/about 100g), sliced into ¼” (0.65cm) thick matchsticks
1 tbsp (15ml) extra virgin olive oil
1 large onion, peeled and diced
2 garlic cloves, peeled and minced
1 carrot, peeled and diced
1 lb (450g) ground pork
1 large egg, at room temperature
2 tsp dry sage (or 1 sprig of sage, chopped)
¼ tsp grated nutmeg
¼ tsp salt
¼ tsp freshly ground black pepper
1 cup (225ml) chicken stock, low sodium

Instructions

1. Bring a large pot of water to a boil (large enough to contain the cabbage leaves). When the water boils, adds the cabbage leaves. Press slightly on them with a spatula so they are completely submerged with water. Cover and Boil for 10 minutes. Turn off the stovetop and transfer the leaves to a colander to drain and cool.
2. In a bowl, pour the milk over the bread and set aside to soak for 30 minutes.
3. In a large frying pan, over medium heat, cook the bacon matchsticks for 3-4 minutes until fully cooked and slightly crisp. Set aside. Do not clean the pan.
4. In the same pan, add the olive oil, garlic, onion and carrot. Cook for 4-5 minutes until fragrant and the onion is translucent. Set aside in a bowl to cool.
5. In a large bowl, mix together the ground pork, egg, bread and milk, cooked bacon sticks, garlic, onion, carrot, sage, nutmeg, salt and pepper. Do not overmix, stop when it is just combined.
6. Brush a large baking dish (mine is 11.5” x 8.5” / 29cm x 22cm) with 1 tablespoon (15ml) of olive oil.
   Pre-heat your oven to 350°F (180°C) with a rack in the middle.
7. With a sharp paring knife, cut out some of the thick rib at the stem-end of each cabbage leaf, so they will roll up easier. Lay a cabbage leaf on a clean work surface in front of you. Add about 1/3 cup of the ground sausage mixture in the center of the leaf and roll it up like a burrito, tucking in the ends. Lay the roll in the prepared baking dish, seam-side down. Repeat until all cabbage leaves have been stuffed, rolled, and placed in the baking dish.
8. Pour the stock in the dish, over the rolls. Cover with foil and bake for 1 hour.
9. Transfer onto a cooling rack, remove foil and let cool for 10 minutes minimum before serving. For serving, place individual rolls onto plate and ladle some broth over top.