24 large Savoy cabbage leaves
1 medium onion
1 slice of bacon weighing approx 30g (1 oz)
100 g (3 1/2 oz) salami paste or sausage
400 g (14 oz) minced veal
2 eggs
2 tbsp grated grana padana cheese
30 g (1 oz/ generous 2 tbsp) butter
1 glass dry white wine
2 tbsp breadcrumbs soaked in milk
Nutmeg
1 bunch parsley
3 tbsp extra virgin olive oil
Wash the cabbage leaves and, taking care not to damage them, scrape part of the tough central rib from the convex side of each. Bring a large saucepan of salted water to the boil and cook the leaves gently for three minutes. Drain them carefully and place them in a single layer on a clean tea towel to dry. To make the stuffing, combine the minced veal with the salami paste or sausage mince, the eggs, soaked breadcrumbs, cheese and finely chopped parsley. Add salt and pepper and leave the stuffing to stand for one hour. Place pairs of cabbage leaves together to make 12 double layers, then place an equal amount of the stuffing in the centre of each. Roll the leaves up into 12 parcels, which should be tied with twine or thick cotton. Heat the butter and oil in a large frying pan and cook the finely chopped onion and bacon until the onion is golden. Place the cabbage parcels in the frying pan, turning them gently until they are cooked on all sides. Add the white wine, raise the heat and continue cooking for 20 minutes, adding water if the liquid dries out. Add salt and pepper and a sprinkling of nutmeg, and serve with mashed potato.
§ Serve with stewed cannellini beans or with a simple salad dressed with extra virgin olive oil.
Serves six
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