Verzolini Della Vigilia

Christmas Eve Cabbage

Preparation info
  • Makes


    Dozen Stuffed Cabbage Leaves
    • Difficulty


Appears in
Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

  • About

A very different Christmas speciality for the night before Christmas when it's traditional not to eat meat in Italy. It is a rustic, simple and tasty dish, consisting of stuffed cabbage leaves stewed in tomato sauce, from the province of Parma. Serve 4–5 each as a starter, or as a vegetarian main course with salad.


  • 570 g (1 lb 4 oz) tender small leaves from a large cabbage


Soak the stale bread in the milk for about 10 minutes. Wash the cabbage leaves. Bring a pan of water to the boil and cook the cabbage leaves for about 8 minutes, then drain them and lay them out flat on a worktop. Choose the 2 dozen best leaves and chop the rest finely.

Squeeze the bread dry, mix with the Parmesan cheese,