Stuffed Savoy Cabbage Rolls
Made with Passata
Tomato Puree retains the bright red color of tomatoes and has a velvety composition with an intense but sweet taste.
Easy
Ingredients
-
8
Savoy cabbage leaves
-
400
g
tomato puree
-
150
g
mortadella or cooked ham
-
2
eggs
-
2
tablespoons
of breadcrumbs
-
2
tablespoons
of grated Parmesan cheese
-
50
g
onion
-
1/2
glass
dry white wine
-
salt
Ingredients for 4 people
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Ingredients for 4 people
Stuffed Savoy Cabbage Rolls: Method
- Blanch the cabbage leaves in plenty of lightly salted boiling water for 3-4 minutes
- Drain and spread them out on a work surface and remove the central part of the rib
- In a bowl, mix the breadcrumbs with the grated Parmesan cheese, diced mortadella and eggs
- Spread the mixture in the cabbage leaves and wrap them up tightly
- Finely chop the onion and fry it in a pan with a few tablespoons of oil
- Simmer with the wine until reduced, then pour in the puree, 1/2 glass of water and a pinch of salt
- Add the cabbage rolls to the sauce and cook with the lid on for about 20 minutes
