Stuffed Savoy Cabbage Dumplings with Mortadella

Stuffed Savoy Cabbage Dumplings with Mortadella with Sauce are a rich and delicious second course, perfect for bringing a touch of comfort food to the table. Delicious ricotta and mortadella meatballs are wrapped in cabbage leaves, flavored with a tomato sauce and au gratin in the oven. A simple home recipe within everyone's reach, which conquers young and old with its irresistible flavor. The absolute protagonist of this preparation is the cabbage, also known as "Savoy cabbage". This vegetable, a symbol of poor peasant cuisine, is a precious source of essential nutrients. It contains vitamins of group A and C, mineral salts, anthocyanins and flavonoids, all bioactive compounds useful for health. In addition, it is very light, with only 29 calories per 100 grams, which makes it perfect even for those looking for a balanced diet. Now let's see what we need to prepare our Savoy Cabbage Dumplings Stuffed with Mortadella with Sauce. Ingredients 8 large cabbage leaves 200 grams of mortadella 200 grams of fresh ricotta 1 boiled potatoes 1 egg 100 grams of Grana Padano cheese 1 package of tomato puree a clove of garlic a spring onion parsley salt extra virgin olive oil Preparation Gently detach the cabbage leaves from the head, wash them under running water and blanch them in boiling water for a few minutes. Once softened, drain them and immerse them immediately in a bowl with water and ice for a few seconds: this step serves to maintain the bright color of the leaves, preventing them from going out. In a pan, heat a drizzle of oil with a clove of garlic. Add the tomato puree and cook over low heat for about 15 minutes, stirring occasionally. In the meantime, prepare the filling: in a bowl combine 200 grams of chopped mortadella, ricotta, an egg, half of the grated Grana Padano cheese, boiled and mashed potatoes, a pinch of salt and a little chopped parsley. Mix everything carefully until you get a homogeneous mixture. Take the blanched and dried cabbage leaves. In the center of each leaf we place a little filling, then close it in a roll or bundle, sealing well to prevent the filling from leaking out. Arrange the dumplings directly in the prepared tomato sauce, which we will have poured into an oven dish. Cover everything with the remaining grated Grana Padano and bake at 180°C for about 10 minutes. Once the cooking time has elapsed, take it out of the oven and serve our Savoy cabbage Dumplings Stuffed with Mortadella and sauce hot and steaming immediately.