Stuffed Savoy Cabbage is a traditional dish from northern Italy, particularly Lombardy and Piedmont. It consists of Savoy cabbage leaves filled with a delicious stuffing of ground veal, sausage, stale rolls, eggs, grated Parmesan cheese, garlic and parsley. Once stuffed, the cabbages are baked in the oven and served hot. This dish is very flavorful and rich in taste, perfect for a special lunch or dinner.
Soak the rolls in a little warm milk.
Remove any damaged outer leaves from the Savoy cabbage, then wash it well and plunge it whole into boiling salted water, cooking it for about 15 minutes.
Meanwhile, sauté the ground meat together with the sausage (removed from its casing) in the butter.
Remove the cabbage, drain it well and place it on a plate.
Very gently open the cabbage leaf by leaf, working toward the core.
Remove the core with a small knife (without cutting through the stem to avoid 'piercing' the cabbage), then chop the core finely and place it in a bowl.
Add the browned meats, the well-squeezed and crumbled rolls, a teaspoon of chopped garlic and parsley, the cheese, the egg, salt and pepper.
Mix all the ingredients well until you obtain a homogeneous mixture.
Then spoon the mixture into the cabbage, distributing it between the leaves.
Close the cabbage, 'wrap' it in a clean kitchen cloth and tie it, then immerse it in boiling salted water.
Cook for 1 hour, then remove the preparation and take off the cloth.
Frying pan
Saucepan
Wooden spoon
Italy, 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 |
