Stuffed cabbage rolls

Ingredients (for 12 rolls):

  • 280 gr (9.87 oz) rice
  • 350 gr (12.34 oz) sausage
  • 1 carrot finely chopped
  • 1 celery finely chopped
  • 1 onion finely chopped
  • 4 tablespoons extra virgin olive oil
  • 80 gr (2.82 oz) butter
  • 150 gr (5.29 oz) cabbage + 12 cabbage leaves
  • 1 lt (33.81 fl oz)vegetable broth
  • 80 gr (2.82 oz)Parmesan cheese freshly grated
  • 200 ml (7.05 oz) white wine
  • salt
  • pepper

riso carnaroli  salsiccia     carrots  celery  cipolla  extra virgin oil  burro  verza    brodo-vegetale  PARMIGIANO REGGIANO  White Wine Glass  sale  black pepper

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Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 1 to 2 minutes or until softened; drain. Take the smaller leaves and cut the in small slices.

bollire verza  tagliare verza

Clean the sausage, which is very soft: you need to take the skin off the sausage first. when you cut it with the skin on, the meat insides just moves around and gets squished.

pulire salsiccia

In a medium mixing bowl, combine the butter with carrot, onion and celery and cook for about 10 minutes. season with salt and pepper. Add rice and stir for 2/3 minutes, then add white wine, sausage and vegetable broth gradually and finally the cabbage sliced. Cook until the rice is al dente.

aggiungere riso a soffritto  aggiungere salsiccia  aggiungere brodo a riso aggiungere verza

When the rice is ready add Parmesan and mix together.

aggiungere parmigiano

Divide the meat mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.

involtini aperti

In a large skillet over medium heat, place the cabbage rolls and some butter and Parmesan cheese then bake for 15 minutes. Cover and bake at 350° for 15 minutes.

involtini teglia finale

Buon appetito!