Stuffed Cabbage (Cavolo verza ripieno)
Instructions
Private cabbage damaged leaves, rinse it in running water, keeping it whole, but bind them with a string for roast and Pan fry in boiling salted water.
Cook the rice in salted boiling water, drain it al dente yet, let it cool and add the beaten eggs to part with the finely chopped Sage and Rosemary, a knob of butter, tomato sauce, salt and pepper.
Gently spread the cabbage from the heart and leaf for leaf stuffed with rice
Arrange in a buttered baking dish, sprinkle with capers well rinsed, squeezed and chopped.
Spraying the cabbage with the remaining melted butter and cook in the oven, 180° for 20 minutes. Serve hot or warm, cut into slices.
Timing
- Preparing:
- Cooking:
- Total:
Ingredients and dosing for 4 persons
- 1 Savoy cabbage 400 g weight
- 250 g of rice
- 3 eggs
- 70 g butter
- 3 tablespoons tomato sauce
- 3 Sage leaves
- 1 sprig of Rosemary
- 1 handful capers under salt
- salt and pepper