Vegetarian Stuffed White Cabbage

 


Vegetarian Stuffed White Cabbage

ingredients

Cabbage1 kg, Savoy variety

500 g Potatoes

Milk

2 Eggs

43.5 g, freshly grated Parmesan cheese

29 g (in alternative aged Provolone) Pecorino cheese

Nutmeg To taste

50 g Butter

1 Onion

1 Carrot

1 lt. Vegetable stock

2 leaves Bay

Extra virgin olive oil

Salt To taste

Pepper bTo taste

Preparation

To prepare the vegetarian stuffed cabbage recipe first remove the tough outer leaves of the cabbage, boil it in a large pot of salted water for a few minutes, drain it and gently spread open the leaves.

To make the filling, boil the potatoes and mash them with a fork while still hot.

Add eggs, Parmesan, salt, pepper and nutmeg and blend well.

Place a little filling in the middle of the cabbage and close the innermost leaves, then spread the rest of the filling between the leaves, putting them back together as you work, until the cabbage is completely closed up again.

Tie it closed with kitchen string.

Melt the butter with the olive oil in a saucepan, add the chopped onion and carrot, place the cabbage in the pan, add salt and pepper and then add the stock and the bay leaf.

Cover and cook slowly for about 30 minutes.

Serve the vegetarian stuffed white cabbage cut in slices and dressed with gravy made by reducing the cooking liquid over a slow flame.

Wine pairing: Pinot Grigio

 


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