Italian Food Recipes: Stuffed Roll of Savoy Cabbage

Savoy cabbage is vegetable typical of the autumnal period that you can use to prepare many Italian second course recipes. One of the traditional Italian dishes, in which there is savoy cabbage, is Casseola. Casseola is a meat based recipes that my mother used to prepare at the begging of November. In this period savoy cabbage is an ideal Italian ingredients to cook recipes like this presented below. In this recipes savoy cabbage is the main ingredient that combined with carrots and speck allow realizing a delicious second course.

INGREDIENTS (for 4 people):
600 g of Savoy Cabbage
3 Carrots
80 g of Speck
1 / 2 Onion minced
4 Tablespoons of extra virgin olive oil
Salt
Pepper

PREPARATION TIME: 20 minutes

COOKING TIME: 30 minutes

WINE: Donnas DOC (Red Wine)

PREPARATION
Clean the savoy cabbage,

peel and clean the carrots. Separate the leafs of savoy cabbage in this way: use 8 external leafs for make the external part of the stuffed roll and the other for make the stuffed. Place the external leafs in a pan with water and let them boil for about 10 minutes or until they become soft.

In the meantime cut in pieces the other leafs and also the carrots. Preheat the extra virgin olive oil in a pan then add the minced onion and let them cook for about 5 minutes. Add the pieces of savoy cabbage

and after 5 minutes the pieces of carrots,

continue to cook for about 15 minutes. It is better if you cook with a cover. In the mean time cut the speck in small cubes and add them to the vegetables 5 minutes before ending the cooking.
Preheat the oven to 200°C. When the external leafs are ready drain them paying attention to not break them and let them cool. Now place the external leafs one by one over a cutting board put the stuffed over it and sprinkle with Parmesan as shown in the picture below.