Name: Rambasicci (Stuffed Cabbage from Trieste)
Yield: Serves 6
Cuisine: Italy
Ingredients: 2 tablespoons unsalted butter; 1½ pounds ground pork, or half each ground pork and ground beef; 3 cloves garlic, minced; ½ cup grated smoked ricotta, ricotta salata, or smoked mozzarella cheese; 1 large or 2 medium Savoy cabbages, 1½ to 2 pounds; Salt and freshly ground black pepper; 1 egg; About 3 cups meat stock; 1 teaspoon sweet paprika; 3 tablespoons chopped fresh flat-leaf parsley; 1 large yellow onion, chopped; ½ cup toasted bread crumbs; 2 tablespoons olive oil; Salt; 1 small yellow onion, minced; 1 cup fresh bread crumbs

Preparation info

Serves
6

Difficulty
Complex

Appears in

Italian Slow and Savory

By Joyce Goldstein

Published 2004

About

Nowadays, I find it almost impossible to find Savoy cabbage at my market, but these little cabbage packets from Trieste are so tasty that you will have success even with plain green head cabbage. I have tested the filling with a combination of beef and pork, and with pork only, and I find the latter richer and better. I also have had trouble finding smoked ricotta, a favorite cheese of Friuli, but I have used ricotta salata and even fine gratings of smoked mozzarella in its place. Ne