The rolls with red cabbage are an original, colorful, and tasty idea for preparing a healthy main course.

The red cabbage leaves wrap lean veal meatballs, creating a delicious and flavorful bite.

The rolls with red cabbage are easy and quick to prepare, just lightly blanch the red cabbage leaves and in the meantime, prepare the meatball mixture.

Once the rolls are formed, they are baked, and 5 minutes before the end of the cooking time in the oven, place the Nonno Nanni stracchino slices on top to make the red cabbage rolls cheesy and more delicious 😛

If my recipe is tickling your taste buds, what are you waiting for to prepare them?

Portions: 2
Cooking methods: Stove, Oven
Cuisine: Italian
Seasonality: Autumn, Winter

Ingredients

4 leaves of red cabbage
5.3 oz of lean ground beef
1.1 oz of breadcrumbs
1 egg
2 tbsps of grated Parmesan cheese
2 slices of Nonno Nanni stracchino
2 tbsps of tomato sauce
to taste salt
to taste garlic powder
to taste white pepper
to taste extra virgin olive oil

Steps

Cut the red cabbage in half, remove the hard white parts, and select the leaves you need.
Add a few extra, in case some might spoil during cooking in water.
Place the leaves in a pot with water and salt and bring to a boil, cook for 7-8 minutes from when it starts boiling.
In the meantime, prepare the meatballs by adding breadcrumbs, egg, and grated Parmesan cheese to the ground beef.
Season with salt, garlic, and white pepper, mix everything.
Pour some extra virgin olive oil into a baking dish, brush with a kitchen brush.
When the cabbage leaves are cooked and cooled, prepare the rolls by placing the meatball on top.
Place the rolls in the baking dish and brush some oil on top, then cover with tomato sauce.
Bake at 392°F for 25 minutes, 5 minutes before the end, place the Nonno Nanni stracchino slices on top.