Stuffed Savoy Cabbage is a traditional dish from northern Italy, particularly from Lombardy and Piedmont. It consists of savoy cabbage leaves stuffed with a delicious filling of ground veal, sausage, stale bread rolls, eggs, grated Parmesan cheese, garlic, and parsley. Once stuffed, the cabbages are baked and served hot. This dish is very flavorful and rich in taste, perfect for a special lunch or dinner.
Soak the bread rolls in a little warm milk
Clean the savoy cabbage of any damaged outer leaves, then wash it well and plunge it whole into boiling salted water, cooking it for about 15 minutes
Meanwhile, sauté the minced meat in butter along with the skinned sausage
Remove the savoy cabbage, drain it well, and place it on a plate
Very gently, spread the savoy cabbage leaf by leaf until you reach the core
Detach it with a small knife (without cutting into the stalk to avoid 'piercing' the cabbage), then finely chop it and place it in a bowl
Add the sautéed meats, well-squeezed and crumbled bread rolls, a teaspoon of chopped garlic and parsley, cheese, egg, salt, and pepper
Mix all the ingredients well until you obtain a homogeneous mixture
Then, using a spoon, insert it inside the cabbage, distributing it also between one leaf and another
Then close the cabbage, 'wrap it' in a clean cloth and tie it, then immerse it in boiling salted water
Cook for 1 hour, then remove the preparation and take off the cloth
Pan
Casserole
Wooden Spoon
Italia, Lombardia
| Energy (kcal) | 122.77 |
| Carbohydrates (g) | 1.08 |
| of which Sugars (g) | 1.08 |
| Fat (g) | 9.19 |
| of which Saturates (g) | 2.67 |
| Protein (g) | 8.22 |
| Fiber (g) | 1.12 |
| Sale (g) | 0.2 |
