Name: Involtini di Cavolo (Stuffed Cabbage)
Yield: Makes 6 rolls (serves 3)
Cuisine: Italian
Ingredients: Pinch of red pepper flakes; 250 grams (½ pound) ground pork; Red wine vinegar (see “Le Tecniche: Sbianchire” for quantity); 60 milliliters (¼ cup) milk; Pinch of spezie forti, garam masala, or freshly ground nutmeg; Coarse salt and freshly ground black pepper; 8 medium leaves savoy cabbage, cores removed (see Chef’s Note); 1 lemon, cut in half; 30 milliliters (2 tablespoons) olive oil; 180 milliliters (¾ cup) chicken stock; 45 milliliters (3 tablespoons) red wine vinegar; All-purpose flour seasoned with coarse salt and freshly ground black pepper, for dusting; 100 grams (½ cup) chopped red onion; 180 milliliters (¾ cup) tomato purée made from whole, canned Italian plum tomatoes with their juices, passed through a food mill; 50 grams (¼ cup) finely chopped red onion; 15 grams (3 tablespoons) grated Parmigiano-Reggiano or Grana Padano; 1 scant teaspoon fresh thyme leaves; 1 teaspoon chopped garlic; 35 milliliters (2 tablespoons plus 1 teaspoon) olive oil, for browning the rolls; Grated Parmigiano-Reggiano or Grana Padano, for serving; 40 grams (1½ ounces) day-old firm, country bread, crusts removed, cut into 1¼-centimeter (½-inch) cubes (1 loosely packed cup); 1 teaspoon finely chopped garlic; 100 grams (3½ ounces) carrot, halved lengthwise and thinly sliced into half-rounds (¾ cup); 1 large egg; 5 grams (2 tablespoons) chopped fresh Italian parsley; 125 milliliters (½ cup) dry white wine; 50 grams (½ cup) thinly sliced celery

Involtini are foods in which a stuffing is rolled up in a wrapping of some sort, often thin-sliced meat, poultry, or fish. In this classic recipe, cabbage leaves make a delicate, edible wrapping for a ground-pork stuffing, fragrant with spices. Milk-soaked bread keeps the meat mixture moist, and an egg serves to bind it. Once assembled, the rolls are browned lightly in olive oil to add a bit of flavor, then braised in a tomato sauce seasoned with vinegar to enhance the flavors.