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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 bottom of your oven platter with a layer of tomato sauce, add the stuffed cabbage.

It is important that your stuffed cabbage is arranged closely together so that it does not come apart while cooking.

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.

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