Stuffed Savoy Cabbage Rolls

Name: Stuffed Savoy Cabbage Rolls
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

Made with Passata

Tomato Puree retains the bright red color of tomatoes and has a velvety composition with an intense but sweet taste.

50 min (PASSIVE TIME: 50 min)

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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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

Family, Italian food, Main course, Vegetarian

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Stuffed Savoy Cabbage Rolls

Made with Passata

Ingredients

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Method

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Family

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Italian food

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Main course

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