Stuffed Savoy Cabbage is a traditional dish from northern Italy, especially Lombardy and Piedmont. It consists of savoy cabbage leaves filled with a delicious stuffing 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 tasty and full of flavor, perfect for a special lunch or dinner.
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Soak the bread rolls in a little warm milk
Trim the outer leaves of the savoy cabbage, removing any damaged ones, then wash it well and plunge it whole into boiling salted water, cooking it for about 15 minutes
Meanwhile, soften the minced meat together with the skinless sausage in the butter
Take out the savoy cabbage, drain it well and place it on a plate
With great care, open up the savoy cabbage leaf by leaf until you reach the heart
Detach it with a small knife (without cutting into the stalk so as not to 'pierce' the cabbage), then chop it finely and put it in a bowl
Add the browned meats, the well-squeezed and crumbled bread rolls, a teaspoon of chopped garlic and parsley, the cheese, the egg, salt and pepper
Mix all the ingredients well until you obtain a smooth dough
Then put it inside the savoy cabbage with a spoon, also distributing it between one leaf and the next
Then close the cabbage, 'wrap' it in a clean tea towel and tie it, then immerse it in boiling salted water
Cook for 1 hour, then remove the preparation and take off the tea towel
Frying Pan
Saucepan
Wooden Spoon
Italia, Lombardia
| Energy (kcal) | 135.07 |
| Carbohydrates (g) | 6.62 |
| of which Sugars (g) | 2.28 |
| Fat (g) | 8.32 |
| of which Saturates (g) | 3.31 |
| Protein (g) | 7.8 |
| Fiber (g) | 1.81 |
| Sale (g) | 0.25 |
