Ingredients
- 600 g cabbage
- 500 g tomato puree
- 100 g grated Parmigiano Reggiano Dop
- 50 g stale bread
- 20 g breadcrumbs
- 2 eggs
- half onion
- milk
- butter
- extra virgin olive oil
- salt
- pepper
For the Verzolini della Vigilia recipe, peel the cabbage, removing the outer leaves, peel it, beat the central ribs with the help of a meat mallet and blanch it in salted water for 6 '; set aside about twenty leaves, choosing the most beautiful, and chop the others. Peel the onion, cut it into cubes and brown it in a pan with a tablespoon of oil, then add the tomato sauce, a pinch of salt, a sprinkle of pepper and cook for 10 '.
Soak the stale bread in a little milk, add the grated cheese, eggs, chopped cabbage and breadcrumbs and mix until smooth (stuffed). Stuff each cabbage leaf with a tablespoon of filling and fold it to form a roll.
Brown the rolls in a pan with a knob of butter and 2 tablespoons of oil for 4 '. Put a ladle of sauce on the plates, place the rolls on top and serve.
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