Bundles filled with speck and savoy cabbage


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How to make dumplings stuffed with speck and savoy cabbage, making a filling made with cabbage, speck and cream, and flavoring the dumplings with a simple dressing of butter flavored with herbs.


Ingredients for 4 people

For pasta

- 250 g of buckwheat flour


- 250 g of white flour "00"

- 1 egg

- salt


For the stuffing

- 250 g of savoy cabbage

- 100 g of speck


- 1 tablespoon of white flour "00"

- 20 g of butter

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- 1/2 onion

- 125 ml of cooking cream

- 1 tablespoon of parmesan

- nutmeg

- salt and pepper

For the dressing

- butter


- mixed herbs like marjoram, thyme, sage and parsley

How to prepare dumplings stuffed with speck and savoy cabbage

On a work surface, arrange the two floured flours and bake the egg in the center, add a pinch of salt and lukewarm water just enough to obtain a compact paste.

Leave the dough to rest for about an hour.

In the meantime, quickly scald the cabbage in boiling water, then drain and break it up.

In a pan, brown the chopped onion in the butter, add the shredded speck, the chopped cabbage and the flour, then add the cream, salt, pepper, nutmeg and Parmesan.

Mix and mix the mixture.


Pull the dough with the machine and cut the dough into small squares.

Above each square put a pinch of mixture, then close them making the corners adhere well so as to form the bundles.

Take about 30 g of butter and keep it at room temperature mixing the finely chopped herbs.

In a pan with salted boiling water, dip the dumplings and cook them for 4 minutes, then drain and sauté them in a pan with the herb flavored butter.

Serve the bundles sprinkled with grated Parmesan.

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Tags: Meat first courses
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