Involtini di Verza Ripieni di Riso e Maiale (Stuffed Savoy Cabbage Rolls with Rice and Pork)
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Ingredients
- 1 savoy cabbage
- 400 g pork mince
- 100 g long grain rice
- 1 onion, finely chopped
- 1 garlic cloves
- 400 g chopped tomatoes
- 300 ml chicken stock
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 411 kcal
- Protein
- 26.6 g
- Carbohydrate
- 33 g
- of which sugars
- 9.9 g
- Fat
- 18.2 g
- of which saturates
- 5.5 g
- Fibre
- 8.1 g
- Salt
- 0.90 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the rice in boiling water for 8 minutes until half-cooked, then drain.
- 2
Carefully peel off 12 large leaves from the cabbage and blanch in boiling water for 2 minutes until pliable, then drain and pat dry.
- 3
Mix the pork mince, part-cooked rice, onion and garlic, season well.
- 4
Place a spoonful of the filling in the centre of each cabbage leaf, fold in the sides and roll up into a parcel.
- 5
Arrange the rolls snugly in a large pan, pour over the chopped tomatoes and chicken stock, and drizzle with the olive oil.
- 6
Cover and simmer gently for 35-40 minutes until the pork is cooked through with no pink remaining and the cabbage is tender.
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