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Savoy cabbage rolls with rice and meat

by | Jul 18, 2017 | Recipes | 0 comments

DIFFICULTY: 3
45 minutes
INGREDIENTS PER 4 PEOPLE

Savoy cabbage leaf, 8
Basmati rice, 3,5 oz
minced meat, 2,8 oz
extra virgin olive oil, to taste
grated Parmigiano Reggiano, 2,8 oz
bechamel, 0,4 cup
salt, to taste

PROCEDURE

Wash and boil the Savoy cabbage leaves in salty water for few minutes. Then, drain and dry with a kitchen towel. Cook the rice in salty water until it’s al dente.
In a pan cook the minced meat with oil and salt until the liquid disappear. Let it warm.
Cook the rice in salty water until it’s al dente.
Season the rice with oil, Parmigiano Reggiano and béchamel and add the meat. Mix it and add salt if needed. Stuff the leaves with the filling and roll up every leaf.
Put the rolls in a oiled tray and cook in a preheated oven for 20 minutes at 392°F. Serve hot.

Thanks to Angolo Zuccherino.

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