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Start by preparing the stuffing. Brown the meat with the sausage in a pan with a
bit of oil.
When the meat is fully browned, add the parsley and let the meat cool down.
In a mixer blend the garlic with the pancetta and the parmigiano cheese.
In a bowl mix the meat with the breadcrumbs, parmesan mixture, nutmeg, egg, salt
Mix until everything is well combined.
Making and cooking the rolls
From a large savoy cabbage peel the external leaves to get 6-8 usable leaves.
Note: the filling can be done using cooked leftover meat or even mortadella instead
of the fresh ground meat, just blend it with the pancetta, garlic and cheese before
mixing with the rest of the ingredients.
This stuffing can also be used in a number of recipes including casoncei (the typical
ravioli from Bergamo), stuffed tritip roast or even simple meatballs.
Blanche the leaves in salted, boiling water for about 3 minutes
Pick the tender leaves out of the pot and place them in a colander
Get one leaf and place a meatball of filling in the center of the leaf
Bend the two sides of the leaf over the filling
Roll the leave up
Use some withe kitchen rope to tie the rolls so they don’t open while cooking.
Repeat this step until all the rolls are done.
Meanwhile in a pan warm op some oil and sauté an onion in it.
When the onion is tender add the tomato sauce.
Let it cook a couple of minutes or until it starts bubbling.
Add the rolls.
Flip the rolls so the sauce covers them on all sides. Season with salt and pepper.
Cover and let cook for half hour eventually adding some water if the sauce thickens
Uncover and let the sauce reduce. Serve hot with the sauce.
The cabbage rolls can be served with polenta on the side, but often I just serve
them with the leftover cabbage, which I cook in the sauce together with the rolls.