cabbage rolls
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Loading...Cabbage rolls are a tasty single dish and a clever way to use cabbage, a nutrient-rich but somewhat difficult to manage vegetable that is usually relegated to soups and broths. These rolls, on the other hand, are a great way to enhance that tasty and opulent leaves in a recipe that may perfectly solve your next Sunday family lunch. Otherwise rolls are so versatile that you can put in your lunch box for a office lunch, eaten at room temperature. Last but not least children like these rolls a lot, while usually they don't like the color and smell of cabbage
Ingredients
- Cabbage 1 big (about 800 gr)
- Minced Meat 400 gr
- Italian Sausages 2 (about 300gr)
- Egg 1
- White Bread 2 slices
- Milk 1/2 glass (warm)
- White Wine 1/2 glass
- Bechamel 1 pack (about 250 gr)
- Parmesan Cheese (Freshly grated)
- Parsley
- Extra Virgin Olive oil
- Salt & Pepper
Instructions
Mix the meat, the sausages, the egg, the parsley and the white bread (softened in half a glass of warm milk and well squeezed). Add salt and pepper and let the dough rest in the fridge for at least 15 minutes
Gently detach the leaves from the central stem and blanch them in boiling salted water for about 8 minutes, they must be soft and tender
Drain each leaf very well and dab it with kitchen paper, roll it out and remove, with the help of a sharp knife, the hardest central rib. You can overlap two holed or broken leaves to create a usable one
Heat plenty of oil in a pan and cook the dough for about 15 minutes, mixing it often and shelling it well. Halfway through cooking, add the white wine and let it evaporate.
Distribute a generous spoonful of dough in the center of the leaf and cover it by pulling the outer edges towards the center, in order to create a roll.
Grease a baking tray and arrange the rolls tightly next to each other. Season with a drizzle of oil, a generous layer of white sauce / béchamel, the freshly grated Parmesan cheese and bake at 200 ° / 320 F for about 20 minutes. Then grill for 5 minutes to brown the surface.
Notes
Cabbage rolls are a typical dish of northern Italy, where cabbage, kale and broccoli are widely used especially in soups and minestrone. As always in Italian Cooking, the ingredients and doses of the dough can be varied according to your tastes. You can, for example, add sweet paprika, cumin and turmeric for a spicier version. Or you can opt for the vegetarian version which includes boiled potatoes, to be seasoned with spices, herbs and other vegetables
ItalianCookingTips
Pay great attention to the preparation of the cabbage leaves, handle them with care and cook them only long enough to soften them.
ItalianCookingTips
For a veggie version of this dish you can replace the meat with boiled potatoes by adding a mix of carrots, courgettes and sautéed peas, or sautéed mushrooms and cheese
ItalianCookingTips
To prevent the rolls from breaking during cooking, arrange them tightly against each other. If you have any empty spaces, fill them with the cabbage leaves and the scraps that you have not used
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