Meat Stuffed Savoy Cabbage Rolls
Capu
Capu
Making the stuffing
Start by preparing the stuffing. Cook the meat with the sausage in a pan with a bit of oil
When the meat is cooked, add the parsley and let the meat cool down
In a mixer blend the garlic with the pancetta and the cheese
In a bowl mix the cooked meat with the breadcrumbs, the parmesan mixture, the nutmeg, the egg, salt and pepper
Mix until everything is well combined
Note: the filling can be done using cooked leftover meat or even mortadella instead of the fresh ground meat, just blend it with the pancetta, garlic and cheese before mixing with the rest of the ingredients.
This stuffing can also be used in a number of recipes including casoncei (the typical ravioli from Bergamo), stuffed tritip roast or even simple meatballs.
Making and cooking the rolls
From a large savoy cabbage peel the external leaves to get 6-8 usable leaves
Blanche the leaves in salted, boiling water for about 3 minutes
Fish the tender leaves out of the pot and place them in a colander
Get one leave and place a meatball of filling in the center of the leave
Bend the two sides of the leave over the filling
Roll the leave up
Use some withe thread to tie the rolls so they don’t open while cooking
Repeat for all rolls
Meanwhile in a pan warm some oil and sautee an onion in it
When the onion is tender add the tomato sauce
Let it cook a couple of minutes or until it starts bubble
Add the rolls
Flip the so that the sauce covers them and season to taste with salt and pepper
Cover and let cook for half hour eventually adding water to keep the sauce liquid
Uncover and let the sauce reduce
Serve hot with the sauce. They go great with polenta, but often I just serve them with the leftover cabbage, which I cook in the sauce together with the rolls
Start by preparing the stuffing. Cook the meat with the sausage in a pan with a bit of oil
When the meat is cooked, add the parsley and let the meat cool down
In a mixer blend the garlic with the pancetta and the cheese
In a bowl mix the cooked meat with the breadcrumbs, the parmesan mixture, the nutmeg, the egg, salt and pepper
Mix until everything is well combined
Note: the filling can be done using cooked leftover meat or even mortadella instead of the fresh ground meat, just blend it with the pancetta, garlic and cheese before mixing with the rest of the ingredients.
This stuffing can also be used in a number of recipes including casoncei (the typical ravioli from Bergamo), stuffed tritip roast or even simple meatballs.
Making and cooking the rolls
From a large savoy cabbage peel the external leaves to get 6-
Fish the tender leaves out of the pot and place them in a colander
Get one leave and place a meatball of filling in the center of the leave
Bend the two sides of the leave over the filling
Roll the leave up
Use some withe thread to tie the rolls so they don’t open while cooking
Repeat for all rolls
Meanwhile in a pan warm some oil and sautee an onion in it
When the onion is tender add the tomato sauce
Let it cook a couple of minutes or until it starts bubble
Add the rolls
Flip the so that the sauce covers them and season to taste with salt and pepper
Cover and let cook for half hour eventually adding water to keep the sauce liquid
Uncover and let the sauce reduce
Serve hot with the sauce. They go great with polenta, but often I just serve them with the leftover cabbage, which I cook in the sauce together with the rolls
Ingredients (for 6-
For the stuffing:
1/2 lb ground beef
¼ lb breakfast sausage
2 oz. pancetta
3 oz. parmesan
2-
1 pinch nutmeg
1 egg
1 tbsp parsley
1 clove garlic
Salt
Pepper
EVOO (extra-
For the rolls
6-
1 can tomato sauce
1 medium onion
Salt
Pepper
EVOO (extra-