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Cabbage rolls




Savoy cabbage

1 oz


100 oz


100 oz

Peas, frozen

50 oz


100 oz


30 oz


2 stems


1 unit

Grated Parmesan cheese

30 oz


1 half


1 teaspoon

Iodized salt

to taste

Curry powder

1 teaspoon

Homemade tomato sauce

500 oz

first courses from Italy - Puglia

Cabbage rolls

Cabbage rolls

vegetarian with gluten with eggs with lactose high in fiber high in iron source of C vitamins high in potassium

ready in

2 hours


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cabbage rolls

What good are the cabbage rolls

Cabbage rolls step 1

step 1

Boil for 5 minutes the cabbage leaves in salted water, then drain well and place them on a dry towel.

Cabbage rolls step 2

step 2

Clean the carrots, potatoes, spinach, celery stalks, cut into pieces and boil them with peas for 10 minutes in salted water

Cabbage rolls step 3

step 3

Drain and season them in a pan with half a chopped leek and olioe salt to taste.

Cabbage rolls step 4

step 4

Mix the vegetables with the egg, Parmesan, breadcrumbs and nutmeg and curry.

Cabbage rolls step 5

step 5

Stuff the cabbage leaves with the mixture, roll up in order to get the rolls, and secure with toothpicks.

Cabbage rolls step 6

step 6

In a saucepan we put the oil and half the chopped leek, and do mix, add the tomato puree, salt, and after a few minutes add the cabbage rolls.

Cabbage rolls step 7

step 7

Then put in the oven the pan, covered with foil, bake the rolls for 30 minutes at 200 g

Cabbage rolls step 8

step 8

Serve hot rolls.

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