STUFFED CABBAGE ROLLS WITH MINCED MEAT RECIPEUpdated: Jun 7, 2020Obviously for those who are not a true meat lover, hundreds of different fillings can be prepared.The savoy cabbage has wrinkled, ruffled and ribbed leaves.Its origin is very ancient and its use in the kitchen is widespread in most of Europe and in many Italian regions.Especially for the preparation of soups, it can be eaten raw, thinly sliced or in addition to other salads.STUFFED CABBAGE ROLLSIngredients:-Cabbage (2)-Minced meat (400gr)-Parmesan cheese to taste-Garlic (2 cloves)-Bread (3 slices)-Butter to taste- Salt q. b.-Pepper as needed.- Nutmeg to taste-Wine white (Half glass)Preparation:- We fill a pot with boiling water and add it salt.- Meanwhile we separate the cabbage leaves (trying not to break them)- We lay the cabbage leaves in the pan with the water and cook (5/6 minutes).- Drain the leaves carefully and let them cool.- In a bowl we put the slices of bread with a little water.- In another bowl we put the minced meat with grated cheese, salt, pepper, grated nutmeg and the slices of bread squeezed to eliminate excess water.- Mix well by mixing all the ingredients.- Create balls with ground meat, with an adequate size to be contained in the cabbage leaves.- Take a small ball and wrap it with the cabbage leaf and close it with toothpicks.- We continue like this until the ingredients are used up.- In a pan, heat the oil with two cloves of garlic and brown the rolls.- Pour the wine and let it evaporate.- Add a knob of butter and a glass of water, cook for 15 minutes, covering with a lid.Bon Appétit!
Obviously for those who are not a true meat lover, hundreds of different fillings can be prepared.The savoy cabbage has wrinkled, ruffled and ribbed leaves.Its origin is very ancient and its use in the kitchen is widespread in most of Europe and in many Italian regions.Especially for the preparation of soups, it can be eaten raw, thinly sliced or in addition to other salads.STUFFED CABBAGE ROLLSIngredients:-Cabbage (2)-Minced meat (400gr)-Parmesan cheese to taste-Garlic (2 cloves)-Bread (3 slices)-Butter to taste- Salt q. b.-Pepper as needed.- Nutmeg to taste-Wine white (Half glass)Preparation:- We fill a pot with boiling water and add it salt.- Meanwhile we separate the cabbage leaves (trying not to break them)- We lay the cabbage leaves in the pan with the water and cook (5/6 minutes).- Drain the leaves carefully and let them cool.- In a bowl we put the slices of bread with a little water.- In another bowl we put the minced meat with grated cheese, salt, pepper, grated nutmeg and the slices of bread squeezed to eliminate excess water.- Mix well by mixing all the ingredients.- Create balls with ground meat, with an adequate size to be contained in the cabbage leaves.- Take a small ball and wrap it with the cabbage leaf and close it with toothpicks.- We continue like this until the ingredients are used up.- In a pan, heat the oil with two cloves of garlic and brown the rolls.- Pour the wine and let it evaporate.- Add a knob of butter and a glass of water, cook for 15 minutes, covering with a lid.Bon Appétit!
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