Pork and Cabbage Involtini
Pork and Cabbage Involtini
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 561
- Total Fat
- 42
- Saturated Fat
- 14
- Carbohydrates
- 15
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 32
- Cholesterol
- 187
- Sodium
- 741
- Total: 1 hr 30 min
- Active: 1 hr
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 561
- Total Fat
- 42
- Saturated Fat
- 14
- Carbohydrates
- 15
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 32
- Cholesterol
- 187
- Sodium
- 741
- Total: 1 hr 30 min
- Active: 1 hr
Ingredients
Involtini:
Kosher salt and freshly ground black pepper
1 head savoy cabbage
1 pound ground pork
2 large eggs, beaten
2 scallions, finely chopped fine
1/2 red onion, finely chopped
5 cloves garlic, finely chopped
1/2 cup freshly grated Parmesan
2 tablespoons breadcrumbs
1 handful parsley, chopped fine
Sauce:
3 tablespoons olive oil
1/2 red onion, chopped
3 cloves garlic, finely chopped
One 28-ounce can whole skinned tomatoes, such as Pelati tomatoes, blended smooth (See Cook's Note)
Kosher salt and freshly ground black pepper
Directions
Special equipment:
butcher's twine- For the involtini: Bring a large pot of salted water to a boil. Choose the best 12 leaves from your savoy cabbage. Separate them, rinse them well and add them, in batches, to the boiling water for 2 minutes. Remove them from the water, quickly rinse with cold water and gently pat dry.
- Mix together the pork, eggs, scallions, onion, garlic, Parmesan, breadcrumbs and parsley in a large bowl. Season with salt and pepper and set aside.
- Lay a leaf of cabbage on a cutting board, trim the thick end of the stem and place 2 generous tablespoons of the meat mixture in its center. Roll up the leaf, tucking in the sides, and tie twice with butcher's twine.
- For the sauce: Heat the oil in a large nonstick pan over medium-high heat. Add the onion and saute until softened, then add the garlic and cook for 2 more minutes.
- Add the tomatoes and lower the heat. Season the sauce with salt and pepper and cook for 15 minutes. Gently lay the involtini in the sauce, distributing them evenly.
- Cook, covered, for 30 minutes, stirring gently from time to time and flipping the involtini at least twice.
Cook’s Note
You can process the tomatoes in a mixer or break them up in the pan while cooking; it's up to you.
Looking for Something Else?
Joey I. L.
I have cabbage and prepared minced meat (originally meatballs), and was looking specifically for this recipe which I saw in passing in the show's tv trailer! Haven't made it yet, but I'm sure it'll taste great as with their other recipes. I love you, Debi and Gabriele!
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