Cabbage Meatballs are a delicious side dish made with chopped cabbage, roasted meat, salami, Grana cheese and herbs, perfect served hot as an accompaniment to meat or fish dishes. They are crisp 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 fried in a pan or baked in the oven for a lighter version. They are ideal to enjoy during the colder months of the year.
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Blanch 8 cabbage leaves, with the rib removed, in boiling water; dry them on a kitchen towel
Mix salami and minced meat with garlic, parsley, grated cheese, egg and breadcrumbs
Make large balls, wrap them in the cabbage and tie them
Brown them in a sauté of oil and aromatics; deglaze with wine and cook
Frying 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, especially common in the northern regions
Italia
| 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 |
