
Stuffed cabbage

by:




The most famous of these dishes is risotto Milanese (saffron risotto) with osso buco, but stuffed cabbage is another that I have always loved. When my grandmother made this dish, the smell would fill the whole house. When I came home from school, I knew what was cooking as soon as I opened the door, and I couldn't wait to eat it. My grandmothor soryod it in tho traditional way: a big dish of risotto alla Lodigiano (mado with grana ohooso) with a portion of the mondeghini oahhago stuffod with moat on top. Lot°s not forgot that? forty yoars ago, to oat moat twioo a wook was a luxury whoroas now it is almost a luxury not to. So you would sharo what moat thoro was., oookod insids the oahhago, which was a way of strotohing whatoyor food you had. New, because l ain cccking in a Lcndcn restaurant and because we all live in a rncre affluent sccietvv we have played with the cld idea a little. S0 meat (in this case sausage) and cabbage have beccme the main in- gredients, and the riscttc is new the garnish.
ingredients
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
serves: 4
1/2 recipe quantity of Saffron risotto
1 large Savoy cabbage
12 slices white bread (crusts cut off)
3/4 cup milk
14 ounces good-quality plain pork sausages (skins removed)
1 small garlic clove (finely chopped)
sprig of sage, finely chopped
sprig of rosemary, finely chopped
1 tablespoon freshly grated Parmesan cheese
2 tablespoons olive oil
2 tablespoons vegetable oil
1/2 wineglass of white wine
1 1/2 tablespoons butter
salt and pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 785
- Total Fat: 49.1 g
- Saturated Fat: 19.9 g
- Trans Fat: 0.4 g
- Cholesterol: 90.8 mg
- Sodium: 1134.7 mg
- Total Carbs: 59.2 g
- Dietary Fiber: 9.9 g
- Sugars: 15.3 g
- Protein: 26.9 g
preparation

comments