Savoy Cabbage Meatballs are a delicious side dish made with chopped savoy cabbage, roasted meat, salami, Grana cheese, and herbs, perfect to serve hot as a side 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 various ways. Savoy cabbage meatballs can be fried in a pan or baked for a lighter version. They are ideal to enjoy during the colder months of the year.
Blanch 8 savoy cabbage leaves without the stem in boiling water; dry them on a cloth
Mix salami and minced meat with garlic, parsley, grated cheese, egg, and breadcrumbs
Make large balls, wrap them in cabbage and tie them
Sauté in a frying mixture of oil and herbs; deglaze with wine and cook
Pan
Pot
Bowl
Blender
Store savoy cabbage meatballs in the refrigerator for up to 3 days
Savoy cabbage meatballs are a traditional dish of Italian cuisine, particularly widespread in the northern regions
Italy
| Energy (kcal) | 96.93 |
| Carbohydrates (g) | 2.73 |
| of which Sugars (g) | 2.73 |
| Fat (g) | 5.52 |
| of which Saturates (g) | 2.07 |
| Protein (g) | 7.96 |
| Fiber (g) | 2.06 |
| Sale (g) | 0.09 |
