Wine Dharma

DharMag September 2014 Authentic Italian recipes: savoy cabbage parcels

Authentic Italian recipes: savoy cabbage parcels. Recipe and photo. Cooking tips Learn how ow to make these delicious savoy cabbage parcels! Recipe with cooking tips, ingredients and the perfect wine!

Ingredients to make some delicious savoy cabbage parcels

  • 24 large Savoy cabbage leaves
  • 1 medium onion
  • 1 slice of bacon weighing approx 30g (1 oz)
  • 100 g (3 1/2 oz) salami paste or sausage
  • 400 g (14 oz) minced veal
  • 2 eggs
  • 2 tbsp grated grana padana cheese
  • 30 g (1 oz/ generous 2 tbsp) butter
  • 1 glass dry white wine
  • 2 tbsp breadcrumbs soaked in milk
  • Nutmeg
  • 1 bunch parsley
  • 3 tbsp extra virgin olive oil

How to make the savoy cabbage parcels

Wash the cabbage leaves and, taking care not to damage them, scrape part of the tough central rib from the convex side of each. Bring a large saucepan of salted water to the boil and cook the leaves gently for three minutes. Drain them carefully and place them in a single layer on a clean tea towel to dry. To make the stuffing, combine the minced veal with the salami paste or sausage mince, the eggs, soaked breadcrumbs, cheese and finely chopped parsley. Add salt and pepper and leave the stuffing to stand for one hour.

Place pairs of cabbage leaves together to make 12 double layers, then place an equal amount of the stuffing in the center of each. Roll the leaves up into 12 parcels, which should be tied with twine or thick cotton. Heat the butter and oil in a large frying pan and cook the finely chopped onion and bacon until the onion is golden. Place the cabbage parcels in the frying pan, turning them gently until they are cooked on all sides. Add the white wine, raise the heat and continue cooking for 20 minutes, adding water if the liquid dries out. Add salt and pepper and a sprinkling of nutmeg, and serve with mashed potato.

Serve with stewed cannellini beans or with a simple salad dressed with extra virgin olive oil.

What wine goes best with the savoy cabbage parcels?

Choose a medium bodied red wine with floral hints like the Chianti Classico from Vecchie Terre di Montefili Winery.

Recipe courtesy of Vicarello Castle
Phone: (+39) 0564 990718
Email: [email protected]
Address: 58044 Poggi del Sasso, Cinigiano, Grosseto, Italy

Photo credits