Involtini di carne e verza

Stuffed Savoy cabbage

Preparation info

  • Makes

    6

    servings
    • Difficulty

      Easy

Appears in

Popes, Peasants and Shepherds

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

  • About

Ingredients

  • 12 large leaves Savoy cabbage
  • ounces (70 g) stale bread, soaked in meat broth

Method

Bring 4 cups (1 liter) water to a boil and drop in the cabbage leaves. Drain them after a few minutes and spread them out on a dish towel to cool. Remove the hard central rib. Chop the leaves from