Involtini Di Cavolo – Cabbage Wraps

Involtini Di Cavolo – Cabbage Wraps – Themightyquill CC BY-SA 2.5


12.large Savoy cabbage leaves
2/3 lb. cooked meat
1/4 lb. Mortadella, diced
1 egg
2 tbs. Parmigiano
2 tbs. parsley, chopped
1 cup chicken or beef broth
2 oz. pancetta, diced small
1 small onion, chopped
2 tbs. butter
2 sage leaves
1 clove garlic
1/2 glass dry white wine

How to make the Savoy Cabbage Rolls:

Boil the cabbage leaves for about 3 min. in salted water, careful not to break the leaves. Drain and place them in cold water for 20 min. Drain again and lay them on a cloth. Cover with another cloth and let them dry. In the meantime, finely grind the meat and Mortadella.

Combine them with one egg, Parmigiano, parsley, salt, and pepper to taste. Blend well and top each cabbage leaf with this mixture. Roll tightly and fasten with toothpicks.

Finely chop the onion and the pancetta together—Brown in butter, along with sage and garlic in a baking pan over a low flame. Remove garlic when brown. Add the cabbage rolls, continue browning for a few minutes, then sprinkle with wine, pepper, and broth. Cover and let cook for about 30 min. over low flame. Serve hot.

Serves 4

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at