Cabbage rolls are truly tasty, delightful, and rich in vegetables.
Served as a second course or even as an appetizer, they are always very appreciated.
I discovered them thanks to my grandmother, and since I first tried them, I’ve fallen in love with them.
There are many versions of cabbage rolls, but this is the one I like the most. The filling is mainly vegetable, so as always healthy.
Cabbage is rich in many vitamins, particularly those of the B group. It promotes the well-being of the skin and eyes. I also use it a lot raw as a salad, sliced very thinly.
They have a long tradition in Italian cuisine, particularly in the northern regions, such as Lombardy and Piedmont, where savoy cabbage is a widespread crop and a symbolic ingredient of winter cuisine. This dish is linked to peasant culture, which used simple and accessible ingredients to create nutritious and tasty dishes, perfect for facing the harshness of winter.
In Piedmont, the rolls are often associated with the tradition of autumn dishes, prepared with cabbage that becomes tender after the first frosts. Here, they are also called “capunet,” and the recipe may include leftover boiled meat, mixed with cheese and aromas. In Lombardy, they are part of rustic cuisine, where pork or a mixture of meats is used. These dishes reflect the ingenuity of peasant culture in creating hearty and nutritious meals with few ingredients.
While in my Liguria they are called previ and are prepared this way.
I also recommend roasted peppers, stuffed tomatoes and stuffed artichokes. These recipes are also very delightful.
Now let’s see the procedure together
- Difficulty: Medium
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 1 Hour 30 Minutes
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter
Ingredients
- 2 artichokes
- 2 potatoes
- 1 whole cabbage
- 2 carrots
- 3.5 oz ground veal
- as needed extra virgin olive oil
- as needed salt
- 3.5 oz grated Parmesan cheese
- 1 egg
- 2 cups cups vegetable broth
- 1/4 cup rice
- 3 tbsps tomato sauce
Tools
- 1 Food Chopper
- 1 Casserole
- 1 Baking Dish
- 1 Pan
- 1 Spoon
- 1 Pastry Board
- 1 Pot
Steps
Let’s start by cleaning the potatoes, carrots, and artichokes. Cut them into pieces and chop them with the food chopper. Then clean the cabbage and gently detach the leaves removing the toughest part found at the attachment. Meanwhile, in a pot, place some water and bring to a boil.
Meanwhile, in a pan, pour a drizzle of extra virgin olive oil and add the chopped vegetables, letting them brown. Then add the rice, let it toast for a few minutes, then add a ladle of vegetable broth and some salt. Cover, lower the heat to a minimum, stir occasionally, and add broth if it dries out, and bring to 3/4 cooking.
Meanwhile, when the water in the pot is boiling, insert the cabbage leaves and blanch them for about two minutes, then remove, drain, and cool them.
Once the filling is ready, let it cool as well. At room temperature, add the egg, ground meat, Parmesan cheese, and mix.
Now everything is ready to stuff the cabbage leaves. Place them separately on a pastry board or a work surface, spread them wide, take an abundant spoonful of filling and place it vertically in the center (see photo).
Then gently wrap it well with the cabbage, closing all sides, and place it on an oiled pan. And so on with the other leaves. Complete by pouring the three tablespoons of tomato sauce on the surface.
Once done stuffing, place them in the casserole and cook them on low heat, with a lid, basting with vegetable broth as they dry out. This for at least twenty minutes.
After the time has passed, finish by transferring the rolls into a previously oiled baking dish, sprinkle grated cheese on top, and bake at 356°F (180°C) for 15 minutes.
Remove from oven, let cool slightly and … serve.
And enjoy from Barbara…
Tips and Notes
Cabbage rolls can also be made white, omitting the tomato sauce. They can be stored for two days in the fridge and should be reheated before serving.
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