Tag: savoy

Savoy cabbage meatballs, bite-sized comfort food – Italian Cuisine

Meatballs, and it is immediately happiness. This season, try making them with cabbage, a way to make children taste this vegetable too

The meatballs are always a great idea: they can be cooked in many ways, in wet, fried or al oven, and they can be made with virtually any ingredient, from meat to the fish up to the meatballs of the sun vegetables, ideal for who it is vegetarian. In theme with the season, we propose today some meatballs made with cabbage and potatoes, greedy and comforting. Typical vegetable of the cold season, the cabbage with its slightly sweet flavor but which stands out, can revive any dish.

Do you want to try to make them? Allow about 45 minutes between preparation and cooking and read the recipe step by step below. In the gallery, however, you will find some variant to make them even more delicious.

meatballs-of-cabbage

How to make cabbage meatballs: the recipe

Ingredients

To make the cabbage meatballs, you will need: 350 gr of potatoes, 200 gr of cabbage, 1 egg, 1 leek, extra virgin olive oil, grated Parmesan cheese, breadcrumbs, salt and pepper to taste.

Method

While boiling the potatoes with their peel in salted water, fry the finely chopped leek in a pan with a drizzle of extra virgin olive oil and then the cabbage leaves, stewing them, adding half a glass of water. Season with salt and pepper. Meanwhile, peel the potatoes and add them to the cabbage, mashing them with a fork.
Now transfer the cooked vegetables to a bowl to which add the grated cheese, a few tablespoons of breadcrumbs and the whole egg. Work the dough with a fork, until it is smooth and let it rest in the fridge for half an hour.
Remove it from the fridge, it is now ready to form the meatballs: try to make them round and all of the same size. Put them in breadcrumbs and cook them in a pan in abundant oil until a golden crust forms on the surface. Remove from the pan, dry them with a sheet of absorbent paper and serve hot.

Browse the tutorial to find out more tips for making cabbage meatballs

Savoy cabbage rolls, the classic recipe and the light variant – Italian Cuisine

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

Pasta with savoy cabbage – Italian Cuisine

Clean the cabbage by removing the outer ruined leaves and the central core, then cut it into strips and wash it well.

Brown the garlic and hot pepper with a little oil in a large pan, then add the savoy cabbage, flavor it briefly and season with salt and pepper.
Then add a little water, cover with a lid and simmer for 10-15 minutes.

In the meantime, cook the pasta and drain it al dente, then remove the garlic and chilli pepper, add the pasta to the pan together with the grated scamorza cheese and a little cooking water and stir well.

The pasta with savoy cabbage is ready to be served, enjoy your meal!