Cavoli ripieni (stuffed cabbage)


Preparation. Cook "al dente", in salted water, a small cabbage, drain it, and wide the central leaves; put the filling inside made with bread, a pinch of salt, pepper, cheese, boiled meat and minced, 2 or 3 eggs. Once reassembled the cabbage you tie it with string so that the stuffing spilling and cook with olive oil and butter in a bowl until it will be very colorful.
Ingredients. A small typical cabbage, bread and grated cheese, chopped boiled meat, oil, butter, eggs, salt and pepper.
Area of production. City of Ottone.


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