Oh, how good these cabbage wraps stuffed with mortadella taste, ideal as a one-pot meal for a nutritious lunch to serve.
In Italy it is mainly cultivated in the central-northern regions of Italy, particularly in Northern regions of Piedmont and Lombardy since savoy cabbage loves the cold climate that is certainly not lacking in these regions.
Serves: 6 | Preparation time: 20 mins | Cooking time: 30 mins
- Savoy cabbage: 1
- Italian Mortadella Bologna slices: 200 g
- Eggs: 1
- Parmigiano cheese, grated: 3 tablespoons
- Thyme, fresh: 2 sprigs
- Nutmeg: a pinch
- Olive oil or Extra Virgin Olive Oil: to taste
- Salt: to taste
Preheat the oven to 205°C / 400 F / Gas 6.
Cut off the tougher outer leaves, keep the softer ones.
Bring a pot of salted water to the boil, blanch savoy cabbage leaves 4-5 minutes, drain and pat dry gently with kitchen roll. Set aside.
Chop Mortadella finely, add it to a bowl with 1 egg, grated Parmigiano, a pinch of nutmeg and a pinch of salt, thyme and mix.
Fill each leaf with the mixture, wrap the leaf around the filling in the shape of a roulade and fasten with a couple of toothpicks.
Drizzle with a little oil on top, sprinkle with some Parmigiano, place in the preheated static oven 15 to minutes until slightly brown on top.