I have always loved this dish, probably because my mom used to make it, and I liked it a lot. The Baked Cabbage Rolls are a classic recipe based on meat and vegetables that can be cooked in a pan or, as in this recipe, in the oven. Browsing through a magazine, I noticed the recipe and thought of proposing it again, but more or less it is how I cook them, maybe with a few more aromas.
Other recipes
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 10Pieces
- Cooking methods: Boiling, Electric Oven
- Cuisine: Italian
- Seasonality: Fall, Winter and Spring
- Energy 229.55 (Kcal)
- Carbohydrates 8.24 (g) of which sugars 2.73 (g)
- Proteins 12.86 (g)
- Fat 16.66 (g) of which saturated 3.38 (g)of which unsaturated 2.91 (g)
- Fibers 2.56 (g)
- Sodium 705.45 (mg)
Indicative values for a portion of 112 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 savoy cabbage (20 leaves for 10 rolls)
- 1 shallot
- A few sprigs parsley (chopped)
- 1 carrot
- 7 oz ground beef
- 7 oz sausage
- 2 oz mortadella (chopped)
- 2 eggs (medium)
- 1 cup breadcrumbs (soaked)
- 1 pinch nutmeg (ground)
- A few leaves marjoram
- 3.5 tbsp extra virgin olive oil
- 1 tsp fine salt
- 1 oz Pecorino Romano (grated)
- 2 tbsp tomato paste
- 0.85 cup water (savoy cabbage cooking water)
Tools
- Kitchen Scale
- Casserole
- Frying Pan
- Bowl
- Chopper
- Cutting Board
Steps
Clean the cabbage by removing the tougher leaves. Wash the others keeping the heart aside. Blanch the leaves in salted boiling water for a few minutes. Drain and let them drip on a cutting board. In a pan, sauté with 3.5 tbsp of oil, carrot, shallot, and the chopped cabbage heart and cook for 5 minutes. Chop the parsley and add it to a large bowl with the eggs, marjoram, salt, and nutmeg. Add the minced meat, peeled and crumbled sausage, chopped mortadella, bread soaked in water and squeezed, and mix well.
Add the sautéed and cooled vegetables and finish with the Pecorino. Mix and let the filling rest. Place 2 cabbage leaves on a surface, spread them out, remove the tough stem in the middle, and fill them with a ball of filling the size of a meatball. To avoid mistakes, divide the filling into 10 portions. Fold the leaves starting from the thinner part and make bundles. No need to tie them. Place the rolls in an ovenproof pan where we poured the remaining oil. Dilute the tomato paste with two ladles of hot water (where the leaves were cooked) and pour it into the pan. Bake in a preheated fan oven at 350°F for 40 minutes, basting occasionally with the cooking juices. Let rest and serve the Baked Cabbage Rolls hot.
