Cabbage rolls are a very inviting main dish 😉
Here in Liguria, they are prepared with a filling of cooked ham, while in other Italian regions sausage is used.
Cabbage rolls are also suitable as a side dish, and once tried, you’ll make them often.
The week here started with cloudy weather but it’s not cold, and in just over 2 weeks, it will be Christmas. I still can’t realize it because time flies by.
This morning, I stopped by the greengrocer because I was out of vegetables.
I bought some cabbage because I intended to prepare Ligurian-style rolls.
PS.: I also recommend trying:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Winter
Ingredients for Cabbage Rolls
- 12 leaves savoy cabbage
- 12.3 oz cooked ham
- 2/3 cup milk
- 3.5 oz stale bread
- to taste marjoram
- 1 tbsp extra virgin olive oil
- to taste salt
- to taste kitchen twine
Tools
- 1 Pot
- 1 Bowl
- 1 Knife
- 1 Blender
- 1 Spatula
- 1 Plate
- 1 Kitchen twine
- 1 Pan
- 1 Parchment paper
Steps for Cabbage Rolls
Cook the cabbage leaves in a pot with slightly salted water for about 10-12 minutes.
Drain the leaves, place them on a clean towel and gently pat them dry.
Prepare the filling:
Cut the stale bread into pieces and place it in a bowl with warm milk.
Let it sit for a few minutes, then lightly squeeze it.
Pour the mixture into a blender, add the cooked ham, oil, and a pinch of salt.
Blend until you get a smooth mixture and pour it into a bowl.
Add the marjoram and mix with a spatula.
Take a cabbage leaf, place it open on a plate, and place a tablespoon of filling in the center, then very gently close the edges of the cabbage leaf to form a packet.
Seal with kitchen twine.
Repeat the same process with the other cabbage leaves.
Cover a pan with parchment paper and place the cabbage rolls on it.
Preheat the oven to 356°F (fan mode) and bake the cabbage rolls for about 30 minutes, remembering to turn them halfway through cooking.
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