
Cabbage Meatballs
Cabbage Meatballs are a delicious side dish made with chopped cabbage, roast meat, salami, Grana cheese, and herbs, perfect to serve hot as an accompaniment to meat or fish dishes. They are crispy on the outside and soft on the inside, with a rich and flavorful taste. This recipe is very versatile and can be prepared in different ways. Cabbage meatballs can be pan-fried or baked for a lighter version. They are ideal to enjoy during the colder months of the year.
Ingredients
- Cabbage
11 - Roast pork (or roast beef)
250G250G - Salami
40G40G - Grana cheese
20G20G - Breadcrumbsto taste
- Minced garlic and parsley
11 - Egg
11 - Extra virgin olive oilto taste
- Bacon
40G40G - Onionto taste
- Carrotto taste
- Dry white wineto taste
- Brothto taste
- Saltto taste
- Pepperto taste
Preparation
- STEP 1 OF 4
Blanch 8 cabbage leaves without the stem in boiling water; dry them on a cloth
- STEP 2 OF 4
Mix salami and minced meat with garlic, parsley, grated cheese, egg, and breadcrumbs
- STEP 3 OF 4
Make large balls, wrap them in cabbage leaves, and tie them
- STEP 4 OF 4
Brown them in a sauté of oil and herbs; deglaze with wine and cook
Suggestions
Pan
Pot
Bowl
Blender
General Information
Storage notes
Store the cabbage meatballs in the refrigerator for up to 3 days
More information
Cabbage meatballs are a traditional dish of Italian cuisine, particularly common in the northern regions
Origin
Italia
Analysis
Attention
Macronutrients (100 gr)
Attention
Energy (kcal) | 124.28 |
Carbohydrates (g) | 2.55 |
of which Sugars (g) | 2.55 |
Fat (g) | 9.22 |
of which Saturates (g) | 3.28 |
Protein (g) | 6.95 |
Fiber (g) | 1.95 |
Sale (g) | 0.11 |
- Proteins6.95g·34%
- Carbohydrates2.55g·12%
- Fats9.22g·45%
- Fibers1.95g·9%