ITALIAN CABBAGE ROLLS – INVOLTINI DI VERZA

ingredients

• 8 large savoy cabbage leaves
• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion
• 400 g Nonna Elide Salsiccia or Salsicciafärs
• 50 g fine polenta (for gluten-free) or breadcrumbs
• Salt and pepper to taste
• 1 egg
• 50 g grated parmesan (for the filling)
• Extra grated parmesan (for topping)

How to make it

• Prepare the cabbage. Remove the outer leaves and carefully cut close to the core with a knife to get 8 whole leaves. Blanch the leaves in salted water for 3-4 minutes. Let them drain on a clean towel.
• Prepare the filling. If using salsiccia sausage, remove the skin. Chop the onion. Fry the onion, salsiccia and polenta (if using) in oil for 4-5 minutes over medium heat. Let cool, then mix with salt, pepper, egg, 50 g parmesan and breadcrumbs (if using).
• Prepare the rolls. Fill each cabbage leaf with 3 tablespoons of filling. Fold and roll into small parcels. Place seam-side down in an oiled baking dish. Brush with oil and sprinkle over parmesan. Bake at 200 °C for 18-20 minutes.
• These involtini can be served with polenta or mashed potatoes with a light tomato sauce, and ideally alongside a fresh green salad for a complete meal.

Nonna vet bäst.