Verze Ripiene al Pomodoro
Stuffed cabbage with tomato sauce
Ingredients: (Serves 4 people)
400 g tomato sauce
9 cabbage leaves
350 g minced beef
1 egg 50 g pancetta, chopped
1 table spoon grated parmesan cheese
1 slice of white bread with no crust, broken up into pieces and soaked in milk
1 table spoon of bread crumbs
Preheat your oven at 180 C.
Heat a tall pan half full of water and bring it to a boil, add a pinch of salt and the cabbage leaves, a few at a time, until they are softened then set aside.
In a bowl mix together the meat, the egg, the soaked bread, the pancetta, grated cheese and bread crumbs.
Shape the meat mixture into small balls and wrap a leave of cabbage around them.
Cover the cabbage with the rest of the tomato sauce.
Cover your platter with aluminum foil and cook in the oven for about 1 hour.