Name: Rambasici (Stuffed Savoy Cabbage Bundles)
Yield: Serves 4
Cuisine: Italian
Ingredients: 2 hard-boiled eggs, peeled and finely chopped; 2 garlic cloves, finely chopped; 2 slices brown bread, cut into very small cubes; 3 slices salami, cut into small squares; 50 g/2 oz parsley, leaves chopped; 300 g/11 oz/scant 1½ cups lean minced/ground pork; 300 g/11 oz/scant 1½ cups lean minced/ground beef; 300 ml/½ pint/1¼ cups meat stock; 1 large onion, sliced; 30 ml/2 tbsp olive oil; 90 ml/6 tbsp vegetable oil or 50 g/2 oz/¼ cup unsalted butter; 30 ml/2 tbsp freshly grated Parmesan cheese; 30 ml/2 tbsp dry breadcrumbs; sea salt and ground black pepper; 1 large Savoy cabbage

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

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.