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Sardinian Cabbage Rolls

  • 40 minutes
  • Easy
  • Second Courses
A flavorful dish of bite-sized pieces of succulent meat wrapped in cabbage leaves

Ingredients: Per 4 servings

  • 1 ¼ lb beef meat
  • 1 savoy cabbage
  • 2 tablespoons extra virgin olive oil
  • 1 cup white wine
  • 1 clove of garlic
  • 5 leaves of sage
  • 3 tablespoons minced parsley
  • salt and pepper to taste

Preparation:

Chop peeled garlic, sage and parsley. Place in a bowl with ground beef and mix together using a fork until the herbs are distributed evenly. Shape the meat into small logs, about 1 inch long and ¾ inch wide.

Separate and wash the cabbage leaves. Blanch the leaves for a couple of minutes in a pot of boiling, salted water. Drain and dry using a dishtowel. Wrap the leaves around the logs of meat. Season with salt and pepper.

Place a pan over medium heat. Add the oil and, once hot, saute the cabbage rolls for a minute, then add the wine. Once the wine has evaporated, cover the pan and cook for 15 minutes, adding a little hot water if the pan becomes too dry.

Remove the pan from the heat and serve cabbage rolls hot.

Food History

Today, parsley is one of the most commonly used herbs. As a matter of fact, in Italy, it is so common that the phrase “to be like parsley” refers to a person who is always around.
Despite its current popularity in kitchens around the world, in the past parsley, originally from the Mediterranean area, was used for other purposes. The Etruscans, for example, used parsley leaves to make an ointment that they believed could cause miracles, while the Greeks used parsley as head decorations during dinner parties because they believed it would whet one’s appetite. However, it was primarily due to the Romans that parsley was not used as a cooking ingredient until the Middle Ages. The Romans believed that this wild herb that grew on rocks was a herald of death and would therefore use parsley exclusively to decorate tombs. It wasn’t until the Middle Ages that the aromatic element of parsley was fully appreciated.

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