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A ‘farcell’ in Catalan is a bundle or a bolt of cloth.


We like making this recipe with Manresan cabbage. This plant goes by several names, some popular and others arising from confusion with other varieties: Savoy cabbage, French cabbage, kale or winter cabbage, Paperina cabbage and Pasqua cabbage. This winter variety is particularly adapted to Manresan land and is actually a cross between kale and Pasqua cabbage. Medium in size, it is usually dark green in colour, although this can vary. The shape is also variable with some having more open and others more closed leaves. It is highly valued for its distinct taste.

col manresana

Farcellets de col / Pork and cabbage dumplings

Ingredients (serves 4)

  • 1 green cabbage

  • 300 gr ground pork

  • 20 gr de raisins

  • 20 gr pine-nuts

  • 1 slice of bread, soak in milk

  • 50 gr dry white wine

  • 2 garlic cloves

  • 2 biscuits

  • 20 gr almonds

  • flour


  • Clean the cabbage and save 12 cabbage leaves. Cut the thickest part of the stem of each cabbage leaf. Boil them in salted water until bright green and slightly tender. Then drain and set aside to cool.

  • Mix farcelles de col 2the bread, the pork, raisins and pine-nuts and season to taste.

  • Assemble the rolls, putting a tablespoon of mixture and rolling the leaf.

  • Place an spoon of this mixture over a cabbage leave.

  •  Roll ‘farcellets’ lightly in flour, then sauté in hot oil until golden-brown and cooked through.

  • Make a ‘picada’ crushing the biscuits, the almonds and the garlic together with a mortar and a pestle. Add enough oil to barely cover the ‘picada’, then work it into the mixture slowly and thoroughly to form a thick paste.

  • Place the dry white wine en a saucepan, let reduce the the liquid and add the ‘picada’. pork. Cook for 30 minutes.