How to make cabbage rolls stuffed with minced meat, mortadella, egg, garlic, parsley, bread and grated Parmesan, a recipe whose cooking time is approximately 40 minutes.
Ingredients for 4 people
- 1 small savoy cabbage weighing about 600 g
- 300 g of minced boiled or roasted or veal
- 1 egg
- 50 g of butter
- 50 g of chopped mortadella
- 50 g of diced bacon
- 1/2 finely chopped onion
- 2 spoons of parmesan
- 1 tablespoon of breadcrumbs
- 1 tablespoon of chopped parsley
Recommended readings- Fried veal meatballs with potatoes, bacon and walnuts
- Wild boar in salami with olives and tomatoes
- Veal belly cooked at low temperature
- Tender veal stew
- Chicken breast with almonds
- 1 clove of minced garlic
- 1/2 glass of dry white wine
- salt and pepper
How to prepare cabbage rolls stuffed with meat
Remove the outer leaves from the savoy cabbage, choose the most beautiful ones, wash them and cook them for a few minutes in slightly salted boiling water, then drain them and leave them to dry on paper towels.
Meanwhile, mix the meat with the mortadella, garlic, parsley, breadcrumbs, grated Parmesan cheese, egg, salt and pepper.
With this mixture, form meatballs and lay one on top of each cabbage leaf, then wrap them and tie them with kitchen string.
In a pan, fry the finely chopped onion and diced bacon with the butter.
As soon as the onion has colored, put the cabbage rolls side by side and brown them on all sides.
Pour the wine and let it evaporate.
Lower the heat, cover the pan and cook gently for about 25 minutes, adding, if necessary and little by little, a little hot water or nut broth.
