At the market I took a beautiful cabbage. She, 'cause this cabbage is without doubts a Lady, looked at me, strut with all its leaves that looked like fans or a very chic high fashion skirt, kidnapped by its beauty I took her away with me.
I prepared two types of rolls, one vegetarian and this one. A light recipe with white meat but if you want to make it more succulent you can mix it with sausage or bacon.
Serving size for 12 middle meatballs:
350 g of veal (but you can also choose red meat or mix white meat and sausage)
6 large cabbage leaves
1 medium-large potato
basil
1 piece of onion
1 tablespoon of breadcrumbs
grated Parmesan cheese
salt and pepper
extra virgin olive oil
1 bay leaf
irection:
Remove the leaves from the cabbage, taking care not to break them, blanch them in boiling salted water for a couple of minutes. Remove the hard central ridge by dividing the leaf in two halves. Dab with absorbent kitchen paper and wait for them to cool.
Steam the peeled potato and cut into chunks. Let it cool down.
Mix the veal with the finely chopped onion, the grated cheese, the mashed potato, 1 tablespoon of breadcrumbs, a drizzle of oil, salt and pepper. Mix well until all the ingredients are combined.
Shape the meat into balls or rolls. Now wrap them in the half cabbage leaf taking care that they cover the meatball well. Eventually close with toothpicks.
In a pan, stew the onion, add the rolls and cook over low heat for about 20/30 minutes. If necessary, make sure that the meat is cooked by uncovering one. You will see how the meatball remains soft and tasty thanks to the cabbage that contains it.
