This is a vegetable version of the various Italian stuffed pastas. Involtini are part of Italy's peasant tradition of using up all leftovers. The recipe originated in the northeastern Piedmont area, but the dish also appears in Lombardy and other areas of the Po tablelands with similar fillings.
- 1 cabbage
- 2 tablespoons butter
- 1/4 cup freshly grated Parmesan cheese
- 2 eggs
- 3 ounces prosciutto, finely chopped
- 1 sprig flat-leafed parsley, minced
- Pinch of nutmeg
Core the cabbage, remove the largest leaves and blanch and reserve them. Blanch the smaller tender leaves, rinse and shred.
Sauté the shredded cabbage in a skillet with half the butter for 4 or 5 minutes, until soft.
Preheat the oven to 350 degrees F. Turn the cabbage into a large bowl and add the Parmesan, eggs, prosciutto, parsley and nutmeg. Mix well; season with salt. Divide the mixture among the large cabbage leaves. Roll up and secure with toothpicks. Bake the rolls in the oven with the remaining butter, for 10-15 minutes, until browned.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
300 calories; 21g total fat; 145mg cholesterol; 545mg sodium; 13g carbohydrates; 5g fiber; 16g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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