Savoy cabbage meatballs are a delicious side dish made with shredded savoy cabbage, roast meat, salami, formaggio Grana and seasonings, perfect to serve warm alongside meat or fish dishes. They are crispy on the outside and soft on the inside, with a rich and savory flavor. This recipe is very versatile and can be prepared in different ways. The cabbage meatballs can be pan-fried or baked for a lighter version. They are ideal to enjoy during the colder months of the year.
Blanch 8 savoy cabbage leaves removing the central rib; pat them dry on a cloth
Mix salami and minced meat with garlic, parsley, grated cheese, egg and breadcrumbs
Form large balls, wrap them in the cabbage leaves and tie them
Brown them in a sauté of oil and aromatics; deglaze with wine and simmer until cooked
Frying pan
Pot
Bowl
Blender
Store the cabbage meatballs in the refrigerator for up to 3 days
Cabbage meatballs are a traditional dish of Italian cuisine, particularly common in the northern regions
Italy
| 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 |
