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Cabbage Rolls

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Source: The Italian Gourmet

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Yield: 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.

RECIPE INGREDIENTS

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

salt

DIRECTIONS

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:

Carbohydrates, Total:

13g

Sodium:

545mg

% Cal. from Fat:

63%

Cholesterol:

145mg

Protein:

16g

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