Stuffed Baby Cabbages
calories: low
category: vegetables
cost: low
difficulty: medium
preparation time: 120
Ingredients
Swiss cabbage 600 gr.
Grated Parmesan cheese 150 gr.
Bread crumbs 80 gr.
Left over bread 50 gr.
Eggs 3
Milk a little
Butter 30 gr.
Extra-virgin olive oil 6 spoonfuls
Salt to taste
For the sauce:
Tomato sauce 2 spoonfuls
Onions 1
Broth a cup
Butter 20 gr.
Extra-virgin olive oil 4 spoonfuls
Salt to taste
See our
Wine Tips
for your meals
Grated Parmesan cheese 150 gr.
Bread crumbs 80 gr.
Left over bread 50 gr.
Eggs 3
Milk a little
Butter 30 gr.
Extra-virgin olive oil 6 spoonfuls
Salt to taste
For the sauce:
Tomato sauce 2 spoonfuls
Onions 1
Broth a cup
Butter 20 gr.
Extra-virgin olive oil 4 spoonfuls
Salt to taste
See our
Wine Tips
for your meals
Preparation Put the bread in a bowl and cover it with warm milk. Wash the Savoy cabbage leaves and boil them in salted water for 8 to 10 minutes. Drain them well and put 2 dozen aside.
Dice the other leaves finely and put them into a bowl, add the bread after having sqeezed it and broken it into pieces, the breadcrumbs, the grated cheese and the eggs. Mix well and add salt. Put a little of the filling prepared in this way on the Savoy cabbage leaves. Roll them up and fix them with a toothpick.
Put the oil and the butter in a pan on the fire and when it is melted add the Savoy cabbage leaves and fry them well for a few minutes. Remove them from the fire.
Now prepare the sauce: peel the onion, slice it and sauté it in a large pan with the oil and the butter. Then add the tomato sauce diluted in the warm broth. Stir and add salt to taste. Put the cabbage leaves in and cook at a low heat for about an hour with the lid on. Serve hot at table. The Chef's tips Colli Piacentini Ortrugo is a dry 11° white wine to be served at a temperature of 8 to 10 °C. Curiosity Cabbages are particularly good for you as they are held to prevent cancer.
Dice the other leaves finely and put them into a bowl, add the bread after having sqeezed it and broken it into pieces, the breadcrumbs, the grated cheese and the eggs. Mix well and add salt. Put a little of the filling prepared in this way on the Savoy cabbage leaves. Roll them up and fix them with a toothpick.
Put the oil and the butter in a pan on the fire and when it is melted add the Savoy cabbage leaves and fry them well for a few minutes. Remove them from the fire.
Now prepare the sauce: peel the onion, slice it and sauté it in a large pan with the oil and the butter. Then add the tomato sauce diluted in the warm broth. Stir and add salt to taste. Put the cabbage leaves in and cook at a low heat for about an hour with the lid on. Serve hot at table.
