Stuffed Savoy Cabbage Bundles

Preparation info
  • Serves


    • Difficulty


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.