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Cabbage rolls with Olive Taggiasca

ingredients

servings

4

Olive Taggiasca Madama Oliva

150 grams

find out more

Chili pepper

to taste

Iodized salt

to taste

Garlic

2 wedges

Carrots

2 unit

Broccoli

500 grams

Savoy cabbage

800 grams

Side Dishes from Italy

Cabbage rolls with Olive Taggiasca

Cabbage rolls with Olive Taggiasca

vegan high in fiber source of C vitamins high in potassium

ready in

1 hour 15 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cabbage rolls with Olive Taggiasca

Excellent spinach rolls with broccoli and olives Taggiasca, with aromatic, fruity and harmonious flavor, is consumed in the natural or as an ingredient in many recipes. In particular it is inserted in the meat dishes and fish in wet or in the outline of vegetables and vegetables. Another typical regional use is with the first dishes, where the olive flavor becomes the main flavor of seasoning or with the fish in the renowned Liguria trainers.

Cabbage rolls with Olive Taggiasca step 1

step 1

Wash and fry the broccoli, the cabbage and the carrots, in the meantime put on a fire a pot containing water and bring to a boil.

Cabbage rolls with Olive Taggiasca step 2

step 2

Boil the vegetables for about 12/18 minutes after the water has boiled again. Drain the broccoli and wring them out of excess water and rest in a dish.

Cabbage rolls with Olive Taggiasca step 3

step 3

Take a pan and pour a string of extra virgin olive oil, add garlic and place on low flame.

Cabbage rolls with Olive Taggiasca step 4

step 4

When the garlic is gilded pour the broccoli and Olives Taggiasca into the pan, add the chili and cook for 5/7 minutes turning very often, salt just before turning off the fire.

Cabbage rolls with Olive Taggiasca step 5

step 5

Take the cabbage leaves and spread them over a chopping board, put the broccoli on top with the Olive Taggiasca and wrap it over.

Cabbage rolls with Olive Taggiasca step 6

step 6

Apply the rolls and garnish them with some olive and cut carrots by adding a string of extra virgin olive oil.

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