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Cabbage Rolls

Source: The Italian Gourmet
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Rating: 1   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  25 Minutes
  Serves 4
In a way 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 oz prosciutto, finely chopped
1 sprig flat-leafed parsley, minced
Pinch of nutmeg
Cabbage Rolls Recipe at
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 to 15 minutes, until browned.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 300
Fat. Total: 21g
Fiber: 5g
Carbohydrates, Total: 13g
Sodium: 545mg
% Cal. from Fat: 63%
Cholesterol: 145mg
Protein: 16g
Spotlight Recipe Review See all 1 reviews »

Rating: 1
by: Jenna Reviewed: 06/26/2012
Simply Delicious
Nice recipe for a dinner with the family.
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