Be sure your barley and split peas are cooked prior to beginning this recipe. To save time, you can cook your barley in a pressure cooker or use ‘quick barley’.
A Show-Stopping Plant-Based Centerpiece
Chou Farci, the elegant French “stuffed cabbage,” gets a hearty vegan makeover in this recipe. Whole cabbage leaves are gently blanched, filled with a savory mixture of barley, split peas, and warming spices, then reshaped and simmered in tomato sauce. The result is a beautiful, sliceable dish that looks impressive on any table.
Prep Time: 40 minutes
Cook Time: 50–60 minutes
Servings: 6–8
Ingredients
- 1 large head of cabbage (about 1.5–2 kg / 3–4.5 lbs)
- 78 g cooked barley (½ cup / 118 ml) — other grains like farro work well too
- 15 ml olive oil (½ tablespoon / approx. 14 g)
- 1 medium onion (about 150–180 g), chopped
- 2 medium carrots (about 200–250 g total), diced
- 300 g cooked split peas (1½ cups / 343 ml), drained
- 4 cloves garlic (about 20 g), sliced
- 5 g dried thyme (1 teaspoon)
- 1 bay leaf
- 5 g sweet smoked paprika (1 teaspoon) — regular paprika is fine
- 5 g ground cumin (1 teaspoon)
- 2–3 g ground ginger (½ teaspoon)
- 1 g allspice (¼ teaspoon)
- 1 g cayenne pepper (¼ teaspoon), or to taste
- 1 flax “egg” or other vegan egg replacer (for binding — see note below)
- Salt and freshly ground black pepper, to taste
- 125–250 ml tomato sauce or juice (½–1 cup)
Note on vegan binding: The original recipe calls for one beaten egg. For a fully vegan version, mix 15 g ground flaxseed (1 Tbsp) with 45 ml (3 Tbsp) water and let it sit for 10 minutes until gelled.Instructions
1. Prepare the Cabbage
Bring a large pot of water to a boil (big enough to submerge the whole cabbage). Add a generous pinch of salt. Remove any damaged outer leaves from the cabbage. Cut out the core at the bottom (not too deeply). Insert a fork firmly into the core to use as a handle. Place the cabbage top-side down into the boiling water. Reduce to a high simmer and cook for 8–10 minutes until the leaves are softened and pliable. Remove with the fork and drain in a colander.
Bring a large pot of water to a boil (big enough to submerge the whole cabbage). Add a generous pinch of salt. Remove any damaged outer leaves from the cabbage. Cut out the core at the bottom (not too deeply). Insert a fork firmly into the core to use as a handle. Place the cabbage top-side down into the boiling water. Reduce to a high simmer and cook for 8–10 minutes until the leaves are softened and pliable. Remove with the fork and drain in a colander.
2. Make the Filling
Heat the olive oil in a large deep skillet over medium heat. Add the chopped onion (150–180 g) and diced carrots (200–250 g). Cook until the onions soften, adding a teaspoon of water at a time if needed to prevent sticking. Stir in the cooked barley (78 g), cooked split peas (300 g), sliced garlic (20 g), and all the spices: thyme, bay leaf, paprika, cumin, ginger, allspice, cayenne, salt, and pepper. Cook for about 5 minutes until fragrant. Remove from heat and let cool completely. Once cooled, mix in the prepared flax “egg” (or vegan binder).
Heat the olive oil in a large deep skillet over medium heat. Add the chopped onion (150–180 g) and diced carrots (200–250 g). Cook until the onions soften, adding a teaspoon of water at a time if needed to prevent sticking. Stir in the cooked barley (78 g), cooked split peas (300 g), sliced garlic (20 g), and all the spices: thyme, bay leaf, paprika, cumin, ginger, allspice, cayenne, salt, and pepper. Cook for about 5 minutes until fragrant. Remove from heat and let cool completely. Once cooled, mix in the prepared flax “egg” (or vegan binder).
3. Stuff the Cabbage
Place the drained cabbage core-side down on a work surface. Gently pull the leaves outward one by one, creating a “blooming flower” effect, while keeping them attached to the core. Remove the small inner ball of cabbage from the center (chop this and set aside for the cooking pot). Place a generous handful of filling in the center cavity. Carefully fold the leaves back over the filling, adding more filling between the layers as you go, until the cabbage is full and reshaped. Tie the stuffed cabbage securely with butcher’s twine (and optionally wrap in cheesecloth first) to hold its shape.
Place the drained cabbage core-side down on a work surface. Gently pull the leaves outward one by one, creating a “blooming flower” effect, while keeping them attached to the core. Remove the small inner ball of cabbage from the center (chop this and set aside for the cooking pot). Place a generous handful of filling in the center cavity. Carefully fold the leaves back over the filling, adding more filling between the layers as you go, until the cabbage is full and reshaped. Tie the stuffed cabbage securely with butcher’s twine (and optionally wrap in cheesecloth first) to hold its shape.
4. Simmer
Place the chopped inner cabbage pieces in the bottom of a large pot. Set the tied stuffed cabbage on top. Pour tomato sauce around the base until it comes about halfway up the cabbage. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 40–50 minutes (depending on cabbage size). Carefully remove the cabbage, cut off the twine and cheesecloth, and let it rest a few minutes. Slice into wedges and serve on top of the tomato-cabbage sauce from the pot.
Place the chopped inner cabbage pieces in the bottom of a large pot. Set the tied stuffed cabbage on top. Pour tomato sauce around the base until it comes about halfway up the cabbage. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 40–50 minutes (depending on cabbage size). Carefully remove the cabbage, cut off the twine and cheesecloth, and let it rest a few minutes. Slice into wedges and serve on top of the tomato-cabbage sauce from the pot.
Serving Suggestions
- Pair with crusty bread, a simple green salad, or roasted vegetables.
- Garnish with fresh herbs like parsley or dill for extra color.
- Leftovers reheat beautifully and taste even better the next day.
This vegan Chou Farci proves that plant-based meals can be both comforting and elegant. The gram measurements make it easy to scale up or down precisely—ideal for meal prep or dinner parties.
Yada Chef – Personal Chef Services
954-367-9232 | info@yadachef.com
954-367-9232 | info@yadachef.com
0 Comments