Savoy cabbage rolls stuffed with rice

Name: Savoy cabbage rolls stuffed with rice
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 12
Ingredients: Arborio rice 1 ½ cup; Sausage 0.7 lb; Rosemary 2 sprigs; Meat broth salty 4 ¼ cups; Grana Padano PDO cheese 1 ½ cup; Verza (savoy cabbage) (about 500 g) 12 leaves; Extra virgin olive oil to taste; Butter 3 ½ tbsp; Rosemary 1 sprig; Fine salt to taste; Black pepper to taste; Fontina cheese 7 oz; Fresh liquid cream ½ cup

it de es br fr

363

Calories per serving

Gluten Free

Energy Kcal 363
Carbohydrates g 23.6
of which sugars g 2.4
Protein g 15.1
Fats g 23.1
of which saturated fat g 10.89
Fiber g 1.9
Cholesterol mg 61
Sodium mg 589

Difficulty: Easy
Prep time: 30 min
Cook time: 35 min
Makes: 12 pieces
Note plus the resting time for the rice (30 minutes)

PRESENTATION

So, these stuffed cabbage rolls? They're getting a northern Italian twist, swapping the usual tomato stuff for a rich risotto tucked inside tender cabbage leaves. Really cool, right? In Lombardy and the Aosta Valley, it's like the perfect winter comfort food with a twist. Instead of going for ground meat and tomato sauce, this cabbage rolls recipe wraps blanched savoy cabbage (verza) leaves around a creamy, aromatic risotto. And listen, the filling's got sausage, cubes of Fontina cheese, and a hint of rosemary for those cozy winter vibes.

The cabbage leaves? Just blanched enough to be pliable but still with some bite. Seriously good. You get that awesome contrast between the soft filling and the sturdy outside. It's a pretty cool move to turn a classic second course into a first course that feels really special without being too fussy. And on the table, these rice stuffed cabbage bundles look like little gifts. So cute, especially with a Fontina cheese fondue that melts into a gooey, rich sauce.

Folks up in northern Italy, they really know how to make the most of local stuff. Fontina from the Aosta Valley? It's all about that smooth melt and nutty taste, which works perfectly here. For real, it is easy to see why this stuffed cabbage rolls idea is catching on—it takes all the best parts of traditional stuffed cabbage and gives you a totally new vibe. And instead of feeling heavy, the risotto inside keeps things moist and flavorful. Plus, the melted cheese? Awesome.

You'll find this cabbage rolls recipe is perfect for anything from a chill weeknight dinner to a fancy weekend meal. Really, it's pretty much adaptable. You can even mix up the cabbage roll filling or toss in extra herbs if that's your thing. For anyone curious about how to make cabbage rolls with a northern Italian vibe, this recipe is a pretty great place to start. It's hearty, golden on the edges, and gives you a fresh look at a dish that's been loved for ages. Plus, it's a fun way to try something new while keeping those flavors true. Can't go wrong.

INGREDIENTS

363

Calories per serving

Ingredients for the rice: Arborio rice 1 ½ cup (320 g); Sausage 0.7 lb (300 g); Rosemary 2 sprigs; Meat broth 4 ¼ cups (1 l) - salty; Grana Padano PDO cheese 1 ½ cup (150 g)

for the rolls: Verza (savoy cabbage) 12 leaves - (about 500 g); Extra virgin olive oil to taste; Butter 3 ½ tbsp (50 g); Rosemary 1 sprig; Fine salt to taste; Black pepper to taste

for the Fontina fondue: Fontina cheese 7 oz (200 g); Fresh liquid cream ½ cup (100 g)

Preparation

How to prepare Savoy cabbage rolls stuffed with rice

To prepare the rolls, first deal with the sausage. Score the casing and gently remove it 1. Then roughly crumble the sausage with your hands 2. Prepare the meat broth and keep it warm. Transfer the pieces of sausage to a saucepan 3,

and cook over high heat for about 3 minutes 4. Add the rice 15 and let it toast for a couple of minutes, stirring occasionally. Wet the rice with two or three ladles of hot broth 6 to cover it, and stir again.

Cook the rice for about 25 minutes, continuing to add broth when necessary 7. Halfway through the cooking, chop 1 sprig of rosemary 8 and add it to the risotto 9.

Continue cooking, adding more broth as needed and stirring occasionally to prevent sticking 10. As soon as the rice is cooked, turn off the heat 11, add the Parmesan cheese 12

and mix it in until you get a creamy risotto 13. Transfer the risotto to a tray 14, spread it out to cover the entire surface, cover with plastic wrap 15, and place in the refrigerator for 30 minutes.

In the meantime, choose 12 large and intact Savoy cabbage leaves 16. Remove the fibrous central part if necessary, taking care not to break the leaf 17. Blanch the Savoy cabbage leaves in plenty of hot water 18 for about a minute.

Drain them with tongs 19 and transfer to a tray with a kitchen towel. Spread the first Savoy cabbage leaf, place a handful of now-cool risotto in the center of the leaf 20. Fold the leaf over from both ends to cover the rice 21.

Then lift the lower part and flip it over 22. Use a toothpick to secure it all 23 and repeat the same operation on the other side 34 to form a bundle.

Repeat the same operation for the others 25. Pour the oil, butter, and a sprig of rosemary into a large pan 26. When the butter is completely melted, add the Savoy cabbage rolls 27.

Try not to overlap them, then cook over high heat for about 3 minutes. Salt and pepper 20, turn the rolls, and cook for another 3 minutes 29. Then turn off the heat and keep them warm. Now, move on to the fondue. Grate the Fontina cheese 30,

add it to a small saucepan and add the fresh cream 31. Cook everything for about 3 minutes until the cheese is melted, always stirring until you get a smooth cream 32. Now everything is ready, just serve the warm rolls with the hot Fontina fondue 33!