Italian Recipes
CAVOLO RIPIENO CON POLLO E SALCICCIA

CAVOLO RIPIENO CON POLLO E SALCICCIA

Cabbage Stuffed with Chicken and Sausage

How to make the Cabbage Stuffed with Chicken and Sausage:

Boil the cabbage in salted water, remove from the pot when still firm, and let cool. Remove the outer leaves of the cabbage and set aside. Brown the sausage and remove from its casing.

Prepare a stuffing with the chopped chicken and the sausage, mix with beaten eggs, Parmigiano, and salt and pepper to taste. Place the cabbage in a greased baking dish and open the leaves with your hands, paying attention not to break the stems.

Begin with a small ball of stuffing and rebuild cabbage head placing a small amount of stuffing between each layer of leaves. Finish with the outer leaves of cabbage and tie the cabbage with a string to keep it together.

Sprinkle with butter and grated Parmigiano and bake for 30 min. at 325°F.

Recipe courtesy of The Italian Trade Commission.

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM