Tuesday, March 29, 2011

Savoy cabbage and bread rolls

In how many ways can you say ... savoy cabbage? The savoy cabbage is a very versatile winter vegetable, it occupies a prominent place, both as a side dish and as a supporting ingredient in soups, single courses and main dishes. This vegetable originated in the Mediterranean basin and in ancient Rome, it was eaten before banqueting in order to facilitate the body' absorption of alcohol. It's a low calories vegetable, it contains very little fat and boasts a good filling power, which makes it particularly suitable for low-calorie diets.
 Today main course is just one of many ways to interpret this vegetable:

 Cabbage leaves 12
 Bread 150 g (1/3 pound)
 Potatoes 2
 Parmesan cheese 70 g (2.5 oz)
 Eggs 2
 A clove of garlic
 A sprig of parsley
 Olive oil to taste
 Salt and pepper to taste

Parboil the savoy cabbage leaves in boiling salted water, then leave them to cool. Boil the whole potatoes, once they're cooked peel them and mash them with a potato masher.
 Blend the bread with the garlic, the parsley, the cheese, salt, pepper and the oil (pictures 1 and 2); mix in the eggs (picture 3) and the mashed potatoes, soften with a little milk if necessary. Stuff the savoy cabbage leaves with the mixture forming roulades and bundle up (picture 4). Oil a baking pan, place the cabbage rolls in it, put a drizzle of oil, sprinkle with grated cheese (picture 5) and bake at 180° C (350° F) for 30 minutes, or until they are golden brown (picture 6).
Bon appetit!

No comments:

Post a Comment