Region: Sardinia









Preparation time: 20 minutes + 20 minutes cooking time


Ingredients for 4 servings

lean ground beef or pork 1 1⁄3 lb (600 g)

savoy cabbage with large leaves 1 head

extra-virgin olive oil 2 tbsp (30 ml)

white wine 1 cup (2 dl)

garlic 1 clove chopped

fresh sage 5 leaves chopped

parsley, chopped 3 tbsp

salt and pepper to taste





Mix together the ground meat with the garlic, sage, and parsley. shape the mixture into small balls or cylinders about 1 1⁄4 inches (3 cm) long and 3⁄4 inch (2 cm) wide. add salt and pepper to taste.

Break off the cabbage leaves and wash. Blanch the savoy cabbage leaves in boiling salted water until tender.

Drain the leaves, immerse in ice water, then drain again.

Wrap the leaves around the prepared meat.

Heat the oil in a large skillet over medium heat.

Sauté the cabbage rolls until lightly browned, then add the white wine. simmer until the wine evaporates.

Cover the pan and cook, adding water if necessary, until the leaves are very tender.

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