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Italian Stuffed Cabbage Rolls Recipe
Italian Stuffed Cabbage Rolls or "Involtini di Verza" are made with a delicious Italian sausage and mashed potatoes filling, baked with or without tomato sauce (according to taste). This tasty, comfort meal is very easy to make.I used a Savoy Cabbage, a typical ingredient of the fall/winter season, often used in northern Italy recipes. In fact, Savoy Cabbage, also known as "Verza di Milano", is the basic ingredient of various recipes of Lombard cuisine
Ingredients
- 10/12 leaves cabbage - Savoy
- 150 g sausage - 5 oz
- 4 potatoes - medium size
- 1 egg - medium size
- 60 g Parmigiano Reggiano - ½ cup, grated
- 2 tablespoons breadcrumbs
- 225 g tomato passata 1 cup
- 4 tablespoons olive oil - extra virgin
- salt - to taste
- black pepper - ground, to taste
Instructions
- Boil the potatoes in plenty of water. When the potatoes are cooked - it will take about 30/40 minutes depending on the size - mash them in a bowl with a potato masher.
- Discard the outermost leaves, the largest and dark green ones. Choose about 10/12 medium-sized leaves. The heart of the cabbage is not suitable for rolls because the leaves are too small. You can use it for a soup or a risotto.
- Boil the cabbage leaves in lightly salted water, covered with a lid for about 5 minutes. This will soften the leaves and make them easier to roll up.
- After about 5 minutes, remove carefully the leaves from the water and put them to drain on a cloth. Dab them with kitchen paper and set aside.
- Crumble the sausage and cook it on high heat in a frying pan with a tablespoon of oil for about ⅚ minutes. It doesn't need to be too roasted. When ready, add the sausage to the mashed potatoes.
- Let cool a bit then add the egg and the grated Parmigiano, finally season with salt and pepper. Mix everything together with a wooden spoon. The cabbage rolls filling is ready.
- ake the cabbage leaves and place them on a cutting board, one at a time. Remove the hard central rib with a knife.
- Place a spoonful of filling in the center of the leaf. Then roll the leaf around the filling to form the roll.
- Arrange the stuffed cabbage rolls in a baking pan with the folded side facing down. That way they won't open during cooking. Now season with a drizzle of extra virgin olive oil.
- Add the tomato passata, a few tablespoons at a time, then bake in a preheated oven for about 20 minutes at 180°C (350°F). Before serving stuffed cabbage rolls, let them cool for about ten minutes out of the oven. Enjoy them with slices of crunchy bread!
Nutrition
Serving: 100gCalories: 345kcalCarbohydrates: 31gProtein: 12gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 52mgSodium: 373mgPotassium: 851mgFiber: 4gSugar: 3gVitamin A: 331IUVitamin C: 32mgCalcium: 155mgIron: 2mg
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