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.