Involtini di Verza Ripieni di Manzo

Savoy Cabbage Rolls With Beef Stuffing

Preparation info

  • For

    4 to 6


    Appears in

    Marcella's Italian Kitchen

    Marcella's Italian Kitchen

    By Marcella Hazan

    Published 1986

    • About

    Nearly every cuisine with which I have some acquaintance—Central European, French, Spanish, Turkish, Mexican, Chinese—makes use of the universally appealing quality of a vegetable wrapper containing meat with cheese or other ingredients. These cabbage rolls clearly give away their Italian provenance. In addition to ground beef, the stuffing contains pancetta or ham, garlic, parsley, Parmesan, and egg. Once stuffed, the rolls are browned in butter and vegetable oil and cooked in white