How to make cabbage rolls with meat using a few simple seasonal ingredients offered in a traditional and light version
The Savoy cabbage rolls with meat I am a great Lombard classic that never tires us. They are perfect for enhancing cabbage and cooking a single dish with a few tasty ingredients. But how do they prepare? The recipe for classic cabbage rolls involves the use of pork meat, but can also be prepared with the sausage, with fish and vegetables. As for the cooking methods then, you can opt for the classic in pot, for cooking in the oven, steamed or to focus everything on a tasty frying. But before thinking about the variants, let's review the classic recipe together.
Classic cabbage rolls
Ingredients for 4 people
500 g pork meat, 8 large cabbage leaves, 1 peeled and chopped shallot, 1 egg, 1/2 glass of white wine, butter, bay leaf, rosemary, sage, grated parmesan, raisins, breadcrumbs, extra virgin olive oil, salt , pepper
How cabbage rolls are prepared
Soak a spoonful of raisins and blanch the cabbage leaves in boiling salted water for 5 '; drain them and immerse them gradually in a bowl of cold water to fix the color, then dry them on a tea towel. Degrease and cut the meat into cubes. Stew the shallot with a spoonful of oil and a knob of butter for a couple of minutes, add the meat, a sprig of rosemary, 2 bay leaves, 3 of sage, blend with the wine, cover with the lid and cook for about 15 ', salting and peppering halfway through cooking. Chop the meat and mix it in a bowl with the egg, the squeezed raisins, a spoonful of breadcrumbs and one of parmesan; spread the filling over the spreaded cabbage leaves and close them in rolls. Brown them in a drizzle of oil for 6-7 ', until golden brown. Serve them hot.
Light cabbage rolls
Ingredients for 4 people
500 g minced beef pulp, 8 large cabbage leaves, 1 peeled and chopped shallot, 1/2 glass of white wine, bay leaf, rosemary, extra virgin olive oil, salt, pepper
How light cabbage rolls are prepared
Blanch the cabbage leaves in boiling salted water for 5 '; drain them and immerse them gradually in a bowl of cold water to fix the color, then dry them on a tea towel. Stew the shallots and chopped herbs in a veil of extra virgin olive oil, brown the minced meat, add the wine and season with salt and pepper. Spread the filling over the cabbage leaves and close in a roll. Steam cook for 10 minutes and serve hot.
Vegetarian cabbage rolls stuffed with rice
Ingredients for 4 people
250 g basmati rice, 50 g carrots, 50 g broccoli, 50 g onions, 50 g peas, 50 g courgettes, 8 large cabbage leaves, 1 peeled and chopped shallot, bay leaf, rosemary, extra virgin olive oil , salt and pepper
How vegetarian cabbage rolls are prepared
Cook the rice, drain it, put it aside and let it cool. Blanch the cabbage leaves in boiling salted water for 5 '; drain them and immerse them gradually in a bowl of cold water to fix the color, then dry them on a tea towel. Stew the shallots, herbs and chopped vegetables in a veil of extra virgin olive oil and season with salt and pepper. Mix the stewed vegetables with the rice and distribute the filling on the cabbage leaves and close in a roll, binding them with a string. Fry in hot oil until the leaf is crispy or cook in a pot or steam as explained above.
Savoy cabbage rolls, our recipes
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