RomanItalian
Stuffed Cabbage Rolls
by Chef Max Mariola · 1.1M subscribers on YouTube
Cabbage rolls filled with ground veal and sausage, a recipe from Mamma Fiorella. Blanched cabbage leaves are stuffed with a savory meat mixture, then simmered in a tomato sauce until tender. A comforting, traditional Italian dish.
- Cook
- 20 min
- Difficulty
- medium
Ingredients
13 items- Savoy CabbageLeaves used as wrappers
- 400 gCarne macinata di vitello
- 1 pcsSausageCasing removed, crumbled
- 1 pcsPane al LatteSoaked in water then squeezed dry
- 1 pcsEgg
- GranaGrated; can substitute Parmesan
- SaltTo taste
- PepperTo taste
- 1 pcsShallotFinely chopped
- 1 pcsGarlicClove, sliced
- Olive OilFor sautéing and finishing
- Peeled TomatoesCrushed or whole, as preferred
- Savory(optional) — Fresh, for garnish
Method
- Blanch the cabbage leaves in salted water until tender. Drain.
- Prepare the filling: mix 400g ground veal, one sausage (casing removed), one milk bun soaked and squeezed, one egg, grated Grana (or Parmesan), salt, and pepper.
- Take a cabbage leaf, place some filling, and roll up like a spring roll, secure with a toothpick.
- In a pan, sauté shallot and garlic in olive oil, add peeled tomatoes, then place the rolls. Cover and cook over low heat for about 20 minutes.
- Turn the rolls, cook until the sauce thickens.
- Serve the rolls with the sauce, bread, and a drizzle of olive oil; garnish with savory.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
