This recipe from Friuli-Venezia Giulia has a dialect name that means ‘escaped birds’, as the swollen cabbage leaves are supposed to look like little birds hiding away from hunters’ guns. You’ll need only the green leaves from the cabbage, some of which will be large enough to cut in half, or even into quarters, once you have blanched them all. This makes a satisfying winter dish, and needs only a warm potato salad and some good red wine to make it into a delicious supper.
You can omit the fried breadcrumbs, if you prefer, and instead lightly coat the finished cabbage rolls with a little tomato sauce for a healthier take on this dish.
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