Recipe Cavolo Ripieno Con Pollo E Salciccia


1 cabbage
4 oz. butter
l/4 lb. sausage
4 tbs. grated Parmigiano
2/3 lb. cooked chicken, chopped
2 eggs, beaten

How to make Cavolo Ripieno di Pollo e Salsiccia:

Boil the cabbage in salted water, remove from the pot when still firm, and let cool. Remove the outer leaves of the cabbage and set aside. Brown the sausage and remove from its casing.

Prepare a stuffing with the chopped chicken and the sausage, mix with beaten eggs, Parmigiano, and salt and pepper to taste. Place the cabbage in a greased baking dish and open the leaves with your hands, paying attention not to break the stems.

Begin with a small ball of stuffing and rebuild cabbage head placing a small amount of stuffing between each layer of leaves. Finish with the outer leaves of cabbage and tie the cabbage with a string to keep it together.

Sprinkle with butter and grated Parmigiano and bake for 30 min. at 325°F.

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