{"id":20497,"date":"2026-06-08T19:16:31","date_gmt":"2026-06-08T19:16:31","guid":{"rendered":"https:\/\/recette--faciles.milaf.ma\/?p=20497"},"modified":"2026-06-08T19:16:31","modified_gmt":"2026-06-08T19:16:31","slug":"quelquun-ici-mange-encore-encore-des-chous-farcis","status":"publish","type":"post","link":"https:\/\/recette--faciles.milaf.ma\/index.php\/2026\/06\/08\/quelquun-ici-mange-encore-encore-des-chous-farcis\/","title":{"rendered":"QUELQU\u2019UN ICI MANGE ENCORE ENCORE DES CHOUS farcis"},"content":{"rendered":"

A great family classic, generous and full of flavours \ud83d\udc9b <\/span>
Perfect for Sunday meals, large gatherings or dishes to prepare in advance.<\/span><\/p>\n

\ud83d\udcdd Ingredients (6 to 8 servings)<\/span><\/h2>\n

For the cabbages:<\/span><\/h3>\n
    \n
  • \n

    2 large heads of green cabbage<\/span><\/p>\n<\/li>\n

  • \n

    Salted water (for cooking the leaves)<\/span><\/p>\n<\/li>\n<\/ul>\n

    For the joke:<\/span><\/h3>\n
      \n
    • \n

      2 lb (\u2248 900 g) of ground beef<\/span><\/p>\n<\/li>\n

    • \n

      3 cups of cooked (cooled) rice<\/span><\/p>\n<\/li>\n

    • \n

      1 egg<\/span><\/p>\n<\/li>\n

    • \n

      1 teaspoon of chopped garlic<\/span><\/p>\n<\/li>\n

    • \n

      1 tablespoon of chopped fresh parsley<\/span><\/p>\n<\/li>\n

    • \n

      2 slices of onion, cut into small dice<\/span><\/p>\n<\/li>\n

    • \n

      \u00bc cup tomato sauce (for the meat)<\/span><\/p>\n<\/li>\n

    • \n

      Salt and pepper, to taste<\/span><\/p>\n<\/li>\n<\/ul>\n

      Read more on the next page<\/span><\/em> \u00a0 >><\/span><\/strong><\/h5>\n

      For the sauce:<\/span><\/h3>\n
        \n
      • \n

        1 can of\u00a0 <\/span>15 oz (425 g)<\/span><\/strong> \u00a0tomato sauce<\/span><\/p>\n<\/li>\n

      • \n

        1 can (\u00a0 <\/span>28 oz\/796 g)<\/span><\/strong> \u00a0of crushed tomatoes<\/span><\/p>\n<\/li>\n<\/ul>\n

        \ud83d\udc69\u200d\ud83c\udf73 Detailed preparation<\/span><\/h2>\n

        \ud83d\udd25 Step 1: Prepare the cabbage leaves<\/span><\/h3>\n
          \n
        1. \n

          Bring a large pot of salted water to a boil.<\/span><\/p>\n<\/li>\n

        2. \n

          Carefully remove the core of the cabbage.<\/span><\/p>\n<\/li>\n

        3. \n

          Plunge a whole head of cabbage into boiling water.<\/span><\/p>\n<\/li>\n

        4. \n

          Using tweezers, detach\u00a0 <\/span>the leaves one by one<\/span><\/strong> \u00a0as they soften.<\/span><\/p>\n<\/li>\n

        5. \n

          Drain them and let them cool slightly.<\/span><\/p>\n<\/li>\n<\/ol>\n

          \ud83d\udc49\u00a0 <\/span>Tip<\/span><\/strong> \u00a0: If some leaves are very large, you can cut them in half.<\/span><\/p>\n

          Read more on the next page<\/span><\/em> \u00a0 >><\/span><\/strong><\/h5>\n

          \u2702\ufe0f Step 2: Prepare the leaves<\/span><\/h3>\n
            \n
          • \n

            Using a sharp knife,\u00a0 <\/span>remove the hard part (the thick rib)<\/span><\/strong> \u00a0at the base of each leaf to make rolling easier.<\/span><\/p>\n<\/li>\n<\/ul>\n

            \ud83e\udd69 Step 3: Prepare the stuffing<\/span><\/h3>\n

            In a large bowl, mix thoroughly:<\/span><\/p>\n

              \n
            • \n

              Ground beef<\/span><\/p>\n<\/li>\n

            • \n

              cooked rice<\/span><\/p>\n<\/li>\n

            • \n

              the egg<\/span><\/p>\n<\/li>\n

            • \n

              garlic<\/span><\/p>\n<\/li>\n

            • \n

              parsley<\/span><\/p>\n<\/li>\n

            • \n

              diced onion<\/span><\/p>\n<\/li>\n

            • \n

              tomato sauce (\u00bc cup)<\/span><\/p>\n<\/li>\n

            • \n

              salt and pepper<\/span><\/p>\n<\/li>\n<\/ul>\n

              Read more on the next page<\/span><\/em> \u00a0 >><\/span><\/strong><\/h5>\n

              \ud83d\udc49 Mix by hand or with a spoon until you obtain a homogeneous stuffing, but\u00a0 <\/span>without overworking it<\/span><\/strong> \u00a0so that it remains tender.<\/span><\/p>\n

              \ud83c\udf2f Step 4: Form the stuffed cabbage rolls<\/span><\/h3>\n
                \n
              1. \n

                Place a small amount of stuffing (sausage size) in the center of a sheet.<\/span><\/p>\n<\/li>\n

              2. \n

                Fold in the sides, then roll tightly\u00a0 <\/span>like a fajita<\/span><\/strong> .<\/span><\/p>\n<\/li>\n

              3. \n

                Place the roll\u00a0 <\/span>seam-side down<\/span><\/strong> \u00a0in a casserole dish.<\/span><\/p>\n<\/li>\n<\/ol>\n

                \ud83d\udc49 Line the bottom of the dish with:<\/span><\/p>\n

                  \n
                • \n

                  a little tomato sauce<\/span><\/p>\n<\/li>\n

                • \n

                  1 or 2 cabbage leaves <\/span>
                  \u27a1\ufe0f This prevents the stuffed cabbages from sticking or burning.<\/span><\/p>\n<\/li>\n<\/ul>\n

                  Read more on the next page<\/span><\/em> \u00a0 >><\/span><\/strong><\/h5>\n

                  \ud83c\udf45 Step 5: Add the sauce<\/span><\/h3>\n
                    \n
                  • \n

                    Pour the crushed tomatoes and the remaining tomato sauce over the stuffed cabbages.<\/span><\/p>\n<\/li>\n

                  • \n

                    Make sure they are well coated.<\/span><\/p>\n<\/li>\n<\/ul>\n

                    \ud83d\udd25 Step 6: Slow and perfect cooking<\/span><\/h3>\n
                      \n
                    1. \n

                      Cover the dish (lid or aluminum foil).<\/span><\/p>\n<\/li>\n

                    2. \n

                      Bake at\u00a0 <\/span>375\u00b0F (190\u00b0C)<\/span><\/strong> \u00a0for\u00a0 <\/span>75 minutes<\/span><\/strong> .<\/span><\/p>\n<\/li>\n

                    3. \n

                      Then lower the temperature to\u00a0 <\/span>325\u00b0F (165\u00b0C)<\/span><\/strong> \u00a0and continue baking\u00a0 <\/span>for another 90 minutes<\/span><\/strong> , until:<\/span><\/p>\n

                        \n
                      • \n

                        the cabbage should be ultra tender<\/span><\/p>\n<\/li>\n

                      • \n

                        the sauce was thick and fragrant<\/span><\/p>\n<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n

                        Read more on the next page<\/span><\/em> \u00a0 >><\/span><\/strong><\/h5>\n

                        \ud83d\udc49 Baste the cabbages with the sauce\u00a0 <\/span>every hour<\/span><\/strong> \u00a0for extra tenderness.<\/span><\/p>\n

                        \ud83c\udf7d\ufe0f Service<\/span><\/h2>\n
                          \n
                        • \n

                          Serve piping hot, topped with tomato sauce.<\/span><\/p>\n<\/li>\n

                        • \n

                          Delicious with:<\/span><\/p>\n

                            \n
                          • \n

                            fresh bread<\/span><\/p>\n<\/li>\n

                          • \n

                            mashed potatoes<\/span><\/p>\n<\/li>\n

                          • \n

                            or simply as it is \ud83d\ude0d<\/span><\/p>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n

                            \ud83d\udca1 Tips & variations<\/span><\/h2>\n
                              \n
                            • \n

                              \ud83e\udd69 Replace some of the beef with ground pork for more flavor<\/span><\/p>\n<\/li>\n

                            • \n

                              \ud83c\udf36\ufe0f Add paprika, thyme or bay leaf to the sauce<\/span><\/p>\n<\/li>\n

                            • \n

                              \u2744\ufe0f Freezes very well (even better reheated the next day!)<\/span><\/p>\n<\/li>\n

                            • \n

                              \ud83c\udf4b A touch of cream or lemon on the plate enhances the flavors<\/span><\/p>\n<\/li>\n<\/ul>\n

                              For more detailed instructions, please click the button below.<\/span><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

                              A great family classic, generous and full of flavours \ud83d\udc9b Perfect for Sunday meals, large gatherings or dishes to prepare…<\/p>\n","protected":false},"author":1,"featured_media":20482,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-20497","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/recette--faciles.milaf.ma\/index.php\/wp-json\/wp\/v2\/posts\/20497","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recette--faciles.milaf.ma\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recette--faciles.milaf.ma\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recette--faciles.milaf.ma\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recette--faciles.milaf.ma\/index.php\/wp-json\/wp\/v2\/comments?post=20497"}],"version-history":[{"count":1,"href":"https:\/\/recette--faciles.milaf.ma\/index.php\/wp-json\/wp\/v2\/posts\/20497\/revisions"}],"predecessor-version":[{"id":20498,"href":"https:\/\/recette--faciles.milaf.ma\/index.php\/wp-json\/wp\/v2\/posts\/20497\/revisions\/20498"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recette--faciles.milaf.ma\/index.php\/wp-json\/wp\/v2\/media\/20482"}],"wp:attachment":[{"href":"https:\/\/recette--faciles.milaf.ma\/index.php\/wp-json\/wp\/v2\/media?parent=20497"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recette--faciles.milaf.ma\/index.php\/wp-json\/wp\/v2\/categories?post=20497"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recette--faciles.milaf.ma\/index.php\/wp-json\/wp\/v2\/tags?post=20497"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}