Savoy cabbage rolls with minced meat
A home-cooking recipe that always wins over guests: Savoy cabbage rolls with minced meat are fantastic for everyday lunch but also for a Sunday lunch with the family. Discover the step-by-step recipe and the ingredients you need to prepare them at home!
Ingredients
8 cabbage leaves250 g minced veal40 g grated parmesan cheese1 slice of stale bread soaked in milk1 egg1 tbsp parsleysalt, pepper, nutmegherbs of Provence400 g tomato pulp1 onion not too bigextra virgin olive oilbutter1/2 glass of white wine
Preparation
I detached the cabbage leaves trying not to break them, rinse, removed the central rib and boiled, two at a time, for two minutes in salted water to which I had added a tablespoon of vinegar. Once cooked, dip the leaves in cold water to stop them from cooking, then put them to drain on a tea towel. The filling is made by mixing the meat, cheese, egg, soaked and squeezed bread, spices, parsley, salt and pepper in a bowl. I kneaded everything well with my hands, then I rolled out a cabbage leaf, evened out the contours a little because they were really huge, took a little filling and formed a slightly elongated meatball with which I stuffed the cabbage that rolled up forming a bundle tied with kitchen twine. In a very large pan, heat oil and butter and brown the finely sliced onion, then put the rolls and brown on all sides over high heat, drizzle with white wine, let it evaporate and add the tomato. Add salt, pepper and cook, partially covered and over medium heat for 30 minutes.
A home-cooking recipe that always wins over guests: Savoy cabbage rolls with minced meat are fantastic for everyday lunch but also for a Sunday lunch with the family. Discover the step-by-step recipe and the ingredients you need to prepare them at home!
Ingredients
8 cabbage leaves
250 g minced veal
40 g grated parmesan cheese
1 slice of stale bread soaked in milk
1 egg
1 tbsp parsley
salt, pepper, nutmeg
herbs of Provence
400 g tomato pulp
1 onion not too big
extra virgin olive oil
butter
1/2 glass of white wine
Preparation
I detached the cabbage leaves trying not to break them, rinse, removed the central rib and boiled, two at a time, for two minutes in salted water to which I had added a tablespoon of vinegar. Once cooked, dip the leaves in cold water to stop them from cooking, then put them to drain on a tea towel. The filling is made by mixing the meat, cheese, egg, soaked and squeezed bread, spices, parsley, salt and pepper in a bowl. I kneaded everything well with my hands, then I rolled out a cabbage leaf, evened out the contours a little because they were really huge, took a little filling and formed a slightly elongated meatball with which I stuffed the cabbage that rolled up forming a bundle tied with kitchen twine. In a very large pan, heat oil and butter and brown the finely sliced onion, then put the rolls and brown on all sides over high heat, drizzle with white wine, let it evaporate and add the tomato. Add salt, pepper and cook, partially covered and over medium heat for 30 minutes.
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