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.
Blanch 8 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 leaves, and tie them
Brown them in a sauté of oil and herbs; deglaze with wine and cook
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
Italia
| 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 |
