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Stuffed cabbage leaves

Stuffed cabbage leaves with egg, Parmesan cheese and mortadella in a tomato sauce with Mutti passata.

All tomato products are made from 100% Italian tomatoes. To peel the tomatoes, they are peeled (unique cold peel technology) instead of boiled: this preserves the flavor of the fresh tomato!

Ingredients

4savoy cabbage leaves
1Egg
4grated Parmesan cheese
1Onion
400gMutti passata
4sage leaves
200gmortadella, in cubes
Extra virgin olive oil
1garlic clove
4Breadcrumbs
Salt and pepper
100mlDry white wine

Preparation

  1. Blanch the savoy cabbage leaves in a little water and then dry them with some kitchen paper.
  2. Chop the onion and garlic.
  3. Mix the breadcrumbs, grated Parmesan cheese, mortadella, and the egg in a bowl. Spoon some of the mixture onto the cabbage leaves and roll them up.
  4. Sauté the chopped onion and garlic in some oil in a non-stick frying pan until golden brown. Add the wine, passata, a little water, and salt and pepper to taste. Then place the stuffed cabbage leaves with the sage and, if necessary, a bit more water in the pan.
  5. Cook for about 30 minutes and serve hot.