One of my mum’s obsessions, like all mothers, was that I ate vegetables so compromises were the order of the day. In every dish I tried there had to be at least one and then one afternoon when there was some cabbage left over from lunch I thought of rolls with sausage. Everyone liked them and often returned to the table for lunch or dinner.
INGREDIENTS FOR 6 ROLLS
6 large savoy cabbage leaves or 12 if they are small
250 gr of minced pork
13 gr of fennel seeds
6 slices of white bread in a tray
100 ml of milk
Extra virgin olive oil
150 gr of Parmesan cheese
3 egg yolks
50 gr diced smoked provola
Salt and pepper
Bring the water to a boil in a saucepan and blanch the cabbage leaves for a few minutes, as soon as you raise them, drop them in a bowl full of water and ice, to maintain the color and stop cooking. Set aside the blanched cabbage leaves.
Prepare the filling by wetting the bread with a little milk, squeeze them and put them in a bowl where you will add all the other ingredients, keeping a little parmesan aside for cooking in the oven. Knead well and stuff the cabbage leaves with this stuffing. Arrange the rolls obtained in a pan, sprinkle them with grated Parmesan cheese, season with a drizzle of extra virgin olive oil and bake at 180C until golden brown.
They are also excellent cold.