Thursday, January 2, 2025

Stuffed Cabbage Rolls



Savoy cabbage rolls with meat, cooked in a pan or in the oven, a very tasty second course that is prepared with cabbage leaves cooked first in boiling water and then stuffed to taste. You can stuff the cooked cabbage as you prefer, I chose a meat filling similar to meatballs, but there are many variations such as Savoy cabbage rolls with potatoes and provolone, or with ham and cheese and again with potatoes and sausage, or Savoy cabbage rolls with rice, in short, a versatile and delicious recipe! Simple and quick cabbage dumplings.
Ingredients
8 leaves savoy cabbage
250 g minced veal
1 onion
20 g grated Parmesan cheese
30 g breadcrumbs
extra virgin olive oil
parsley
salt
pepper
Preparation
To prepare the cabbage dumplings, first remove the cabbage leaves from the head, take the most tender ones. Wash them well and put them in a pot with water. Let the cabbage blanch for about 10 minutes, they must be soft but not overcooked otherwise when you go to make the rolls they could break. Drain them and let them cool.
THE MEAT FILLING
Put the minced meat in a bowl and add the chopped onion, salt, Parmesan cheese, breadcrumbs, parsley and extra virgin olive oil. Mix the meat mixture with a spoon. Put the cooked cabbage leaf on a work surface and spread it well. Add a generous tablespoon of filling. Fold the top first, then fold the side edge sand roll the cabbage, in this way the meat and cabbage rolls will be well sealed and toothpicks will not be needed to fix them. Put the meat and savoy cabbage dumplings in a baking dish and add extra virgin olive oil and if you like a little black pepper. Bake the cabbage rolls in the oven for 25-30 minutes in static mode at 200 °C. Heat the extra virgin olive oil in a pan, put the rolls in the pan and brown them for a few minutes. Add a little water, cover them with a lid and let them cook over medium heat for about 20 minutes.
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