Timballo di cavolo ripieno


I just love Sunday afternoons, specially during fall and winter. On a cold day, I like to spend time in the kitchen, either preparing meals for the week to come, or spending a bit of time and effort to cook Sunday dinner. Most of the time, I end up doing both. I find it relaxing and calming.

Don’t be afraid to make this spectacular dish. It is very easy to put together and you most certainly will impress your family and guests. Remember, make a little detour to your favourite butcher shop and buy the very best sausage you can get your hands on.

Adapted from Ma Little Italy, by Laura Zavan. (French only)

Timballo di cavolo ripieno

Stuffed cabbage timbale

Serves 6 people

Ingredients:

1 or 2 tablespoons olive oil
400 g italian sausage, casings removed
1 onion, finely chopped
1 cup Arborio rice
1 tablespoon butter, plus more for greasing the dish
1 head Savoy cabbage
1 egg, lightly beaten
3 tablespoons Parmigiano Reggiano
3 tablespoons Pecorino Romano
2 tablespoons fresh parsley, chopped
salt and pepper

Method:

Preheat the oven to 375 º F.

1. Cook the cabbage, whole in plenty of salted boiling water for about 20 to 30 minutes, until a knife goes through it without resistance. Rinse under cold water and pat dry with a clean towel.
2. While the cabbage is cooking, cook the rice in plenty of salted boiling water until al dente, about 20 minutes. Cook it like you would do pasta, drain without rinsing it, add the butter, mix well and set aside.
3. In a skillet over medium heat, cook the onion in the olive oil until soft and translucent but not colored, about five minutes.
4. Add the sausage and cook, stirring frequently, until the sausage is well done. Set aside.
5. Take out about 12 outer leaves from the cabbage. You will use those to build the timbale. Take the centre of the cabbage and chop it finely.
6. In a bowl, mix the chopped cabbage centre, sausage, egg, rice, parsley and cheeses together. Season with salt and pepper.
7. Butter a soufflé dish. Cover the bottom and the sides with the cabbage leaves, letting them hang over the sides. Add a layer of filling, about 1 cm thick, then add one cabbage leaf, and continue to fill the dish, alternating between filling and cabbage leaves.
8. Cover with a piece of buttered parchment and bake in the oven for 30 minutes. Let it cool for 10 minutes, cut into portions and enjoy!

You may also like:

Sausages and grapes (Mon Food Blog)

Cauliflower with sausage (Mon Food Blog)

Pork meatballs with leek (Mon Food Blog)

Vegetarian cabbage rolls (Mon Food Blog)

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Categories: Mains

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8 Comments on “Timballo di cavolo ripieno”

  1. November 12, 2013 at 10:27 #

    That is absolutely beautiful! And it looks like it’s easy to slice as well! Fabulous.

    • November 12, 2013 at 10:29 #

      It was very easy to make and slice. It was fabulous!

  2. November 12, 2013 at 15:44 #

    Reblogged this on global_food.

    • November 13, 2013 at 19:53 #

      Thank you for reflagging!

      • November 18, 2013 at 10:17 #

        Damn auto-correct. Thanks for re-blogging.

Trackbacks/Pingbacks

  1. Involtini di cavolo viola [Red cabbage rolls] | {LaCaccavella} - December 2, 2013

    […] Timballo di cavolo ripieno (monfoodblog.com) […]

  2. Frittelle integrali con verza e parmigiano [Savoy cabbage and parmesan wholemeal pancakes] | {LaCaccavella} - December 12, 2013

    […] Timballo di cavolo ripieno (monfoodblog.com) […]

  3. Riso integrale con cavolo viola | La Caccavella - February 20, 2014

    […] Timballo di cavolo ripieno […]

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