Capù della Nonna Maria

Name: Capù della Nonna Maria (Stuffed Cabbage Leaves)
Yield: Serves 4
Cuisine: Italian
Ingredients: 300 g tinned whole, peeled Italian tomatoes, chopped; freshly ground black pepper; 2 eggs, lightly beaten; 100 g fine fresh breadcrumbs; ¼ cup (60 ml) extra virgin olive oil, plus extra for drizzling; 1 pinch of freshly grated nutmeg; 50 g flat pancetta, finely diced; ½ onion, finely diced; 150 g Grana Padano, freshly grated; 250 g beef mince; 2 cloves garlic, peeled; salt flakes; 40 g unsalted butter; 1 handful (about ½ cup) flat-leaf parsley leaves; 6 large Savoy cabbage leaves

Stuffed Cabbage Leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

About

Mamma sometimes makes this recipe, inherited from her mother, into six larger rolls using whole leaves, in which case you only need one or two rolls per person. This is great for using the outside leaves of a cabbage when the tender inside leaves have been eaten in a salad. It’s also good to make ahead and reheat as it stays moist and delicious.