ITALIAN CABBAGE ROLLS – INVOLTINI DI VERZA
ingredients
- 8 large savoy cabbage leaves
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion
- 400 g Nonna Elide Salsiccia or Salsiccia Mince
- 50 g fine polenta (for gluten-free) or breadcrumbs
- Salt and pepper to taste
- 1 egg
- 50 g grated parmesan (for the filling)
- Extra grated parmesan (for topping)
Here's how
- Prepare the cabbage. Remove the outermost leaves and cut carefully with a knife close to the core to release 8 whole leaves. Blanch the leaves in salted water for 3-4 minutes. Let them drain on a clean towel.
- Prepare the filling. If using salsiccia sausages, remove the casing. Chop the onion. Sauté the onion, salsiccia and polenta (if using) in oil for 4-5 minutes over medium heat. Let cool, then mix with the salt, pepper, egg, 50 g of parmesan and breadcrumbs (if using).
- Prepare the rolls. Fill each cabbage leaf with 3 tablespoons of filling. Fold and roll them up into small parcels. Place seam side down in an oiled oven dish. Brush with oil and sprinkle over parmesan. Bake at 200° for 18-20 minutes.
- These involtini can be served with polenta or mashed potatoes and a light tomato sauce, ideally alongside a fresh green salad for a complete meal.
Nonna vet bäst.
More recipes