Alberto`s Italian Cabbage Rolls
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 250 g minced meat, half & half
- 1 chicken breast fillet (s)
- 200 g sausae, Italian mortadella
- 50 g parmesan cheese
- 2 cloves garlic)
- 100 ml broth
- 2 onions)
- 10 olives, green
- 1 tablespoon capers
- 2 egg yolks
- 1 tablespoon flour
- salt
- lots pepper, from the mill
- a lot nutmeg
- 1 pointed cabbage
Print Recipe
Pin Recipe Instructions
- Blanch the leaves of the pointed cabbage in salted water and cool in cold water. Spread the leaves well on kitchen towels. Place the small leaves with a double overlap.
- Turn the chicken breast, mortadella, parmesan, olives, garlic, egg yolks and flour very finely in a food processor. With the mince, mix the capers together. Season with salt, pepper, nutmeg and a little caper brine. Loosely fill the cabbage leaves with the paste. Tie with kitchen twine and season with salt and pepper all around.
- Sear the roulades in a little fat on two sides. Add finely chopped onions and continue frying on high heat. Stir every now and then and turn the roulades.
- Add the stock and cover everything and let it simmer on a mild heat for about 30 minutes.
- Keep the roulades warm to 50-60 degrees.
- Make a sauce of your choice from the stock and the onions.
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