Servings: 8 people
Calories: 389kcal
Ingredients
- 24 leaves savoy cabbage
- 2 cup onions
- 4 cloves garlic
- 1⅕ pound pork minced
- 2 tbsp olive oil
- 3 tbsp sage
- 2/3 cup breadcrumbs
- 1 cup Parmesan
- 2 unit egg
- 4 tbsp parsley
- 2 tbsp butter
- 4 tbsp breadcrumbs
- 3 tbsp Parmesan
- 2 tsp salt
- 1 tsp black pepper crushed
Instructions
PREPARE THE CABBAGE
- Lay the cabbage upside down and remove its core. Then carefully remove the leaves and boil them in water for 2-3 minutes. Drain them and leave them to cool.
PREPARE THE FILLING
- Heat some EVOO in a pan, add the chopped onions and minced garlic and cook for 3 minutes. Add the sage leaves.
- Add the pork mince and brown it until evenly cooked through, add 1 tsp salt. Put the meat in a food processor and mince it for a few pulse only.
- Add the egg, parmesan, some breadcrumbs, the remaining salt, 1 tsp crushed black pepper and parsley. Mix until everything is evenly mixed.
MAKE THE ROLLS
- Now take a sheet of cabbage, place it seam-side in, remove or smooth out the stem end and place 1/3 cup of the filling in the center.
- Roll up the side closest to you, then wrap and roll up the outer sides.
- Place the rolls, seam side down, in a baking dish that you've buttered ahead of time.
BAKE THE STUFFED ROLLS
- Once all the rolls are in the pan, sprinkle them with 2 tbsp breadcrumbs and 2 tbsp parmesan.
- Bake in a the oven at 360°F (180°C) for 30 minutes, until the top is golden.
Nutrition
Calories: 389kcal | Carbohydrates: 20g | Protein: 21g | Fat: 26g | Sodium: 419mg | Potassium: 488mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1098IU | Vitamin C: 29mg | Calcium: 261mg | Iron: 2mg
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