Caponet - savoy cabbage rolls

These stuffed cabbage rolls are divine, probably due to the quality of beef that  needs to be used in this recipe and the fact that they are fried. You can’t go wrong with fried food. It is always delicious!


I head savoy cabbage

500g beef filet

2 tbsp. butter

½ cup Barolo (red wine)

200g cooked salami

¾ cup grated grana padano

½ cup breadcrumbs

1 cup milk

2 eggs

Frying oil

Salt, pepper, nutmeg


Thin kitchen string

 Cooking instructions:

Separate the cabbage leaves; rinse then steam in a large pot until softened. Place the outer leaves at the bottom to discard later as they are likely to stick to the pot and burn. When the cabbage leaves slightly softened, drain and set aside to cool.

In a large skillet melt the butter and brown the beef on both sides. Pour the wine on top, season with salt, cover and let it cook on low heat until soft, for about 2 hours. When the beef is ready, set aside and let it cool slightly.

Cut the salami into very small dice. Then crumble the beef with your hands. Combine the salami and beef with the grated cheese, breadcrumbs, milk and eggs. Season with salt, pepper and nutmeg.

Place individual leaves on a clean surface and cut off the hard stem. Take about a handful of the meet stuffing at a time and shape into a sausage. Place on individual cabbage leaves and wrap to form a roulade. Affix with kitchen string.

Heat the frying oil and deep fry the cabbage roulades until golden. Serve immediately.

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