Stuffed Cabbage is a traditional dish from northern Italy, particularly from Lombardy and Piedmont. It consists of cabbage leaves filled with a delicious filling of minced veal, sausage, stale rolls, eggs, grated Parmesan cheese, garlic, and parsley. Once stuffed, the cabbages are cooked 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 the outer damaged leaves from the cabbage, wash it well, and plunge it whole into boiling salted water, cooking for about 15 minutes
Meanwhile, sauté the minced meat together with the peeled sausage in butter
Remove the cabbage and let it drain well, then place it on a plate
With extreme care, separate the cabbage leaf by leaf, reaching the core
Detach it with a small knife (without damaging 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 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, introduce it inside the cabbage, distributing it between the leaves
Then close the cabbage, 'wrap it' in a clean kitchen towel, tie it, and then immerse it in boiling salted water
Cook for 1 hour, then remove the preparation and take off the towel
Pan
Saucepan
Wooden Spoon
Italy, Lombardia
