by Maria Teresa Jorge
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Maria Teresa Jorge's Notes:
Expand1 Savoy Cabbage Ask a question about this ingredient
1 Italian sausage fresh Ask a question about this ingredient
2 boiled potatoes Ask a question about this ingredient
thyme Ask a question about this ingredient
salt Ask a question about this ingredient
freshly ground pepper Ask a question about this ingredient
2 tablespoons extra virgin olive oil Ask a question about this ingredient
1 garlic Ask a question about this ingredient
1/2 cup Pecorino cheese Ask a question about this ingredient
1/4 cup cream Ask a question about this ingredient
Wash, peel and boil 2 potatoes. mash the cooked potatoes with a fork or pass them through a ricer.
Ask a question about this stepCarefully remove the outer leaves of a Savoy cabbage (carefully so you don't tear them), wash them and blanch them. Set aside on a clean tea towel.
Ask a question about this stepWash the remaining leaves (the inside of the cabbage), wash them, pat dry, cut off the thick stalk and cut the leaves in thin strips.
Ask a question about this stepIn a sautée pan, add the olive oil and the garlic. When the garlic starts to sizzle, remove it and add the chopped cabbage leaves, cover the pan and let wilt.
Ask a question about this stepRemove the skin and crumble the fresh italian sausage and add it with the minced veal. Add the meat to the cabbage in small portions so it fries and not cooks in its own juices. Mix and let cook uncovered for 5 minutes.
Ask a question about this stepAdd the mashed potatoes to the vegetables and meat, season with salt, freshly ground pepper and fresh thyme rubbed out of the twigs.
Ask a question about this stepPre-heat oven to 400º (gas mark 6).
Ask a question about this stepButter an individual muffin mold, line it with the thicker side of a blanched cabbage leaf, leaving the thinner part of the leaf outside.
Ask a question about this stepFill with the potato, cabbage, meat and sausage filling and fold the remaining leaf over, tucking it in well.
Ask a question about this stepWhen all the cabbage leaves are finished, cook in the oven for 15 minutes.
Ask a question about this stepIn the mean time, cut up the pecorino cheese in small pieces, add it with the cream in a small pan and melt over low heat.
Ask a question about this stepServe each stuffed cabbage on an individual plate and pour some pecorino cheese sauce over it. Add a dash of freshly ground pepper and some freshly ground nutmeg.
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