SAVOY CABBAGE PARCELS STUFFED WITH ONION RISOTTO IN TOMATO SAUCE

Savoy Cabbage

Finally I have seen some sun and it is remarkable how much that lightens up my spirits, or do I dare say soul? I don’t believe in life after death but I just can’t help feeling that we do have some sort of soul in this life and that the equilibrium of the soul is what is important, the balance between good and evil is vital for a life in harmony but balance makes me think of equal amounts of evil and good so I better find another concept here because I believe that good definitely should outweigh evil if you want to end up as a happy and content person and I also believe that it is importance to practice goodness, honesty and coherence every day. Not that I manage myself to do that but it’s not a bad goal. Enough. There was sun, it felt good.

Food parcels are great and parcels made of food are even greater, this is a very basic recipe of stuffed cabbage parcels that you can embroider a lot, I can think of several additions to the filling that would make it even better!

Savoy Cabbage Parcels with Onion Risotto and Tomato Sauce

SAVOY CABBAGE PARCELS STUFFED WITH ONION RISOTTO IN TOMATO SAUCE
8 parcels

8 Savoy cabbage leaves
200 ml/0,85 cup risotto rice, I suggest Arborio, Carnaroli or Vialone nano
1 onion in thin slices
500 ml/2,1 cups light stock
parmesan, freshly grated
tomato sauce
salt
extra-virgin olive oil

– Gently fry the onion in some olive oil, after 3-4 minutes add the rice and let the grains get completely coated with fat.
– Start adding half a ladle of stock to the rice and go on stirring all the time until the it has been absorbed. Repeat until the rice is ready. Add a handful of parmesan and stir well.
– Blanche the cabbage leaves in plenty of boiling water for 2-3 minutes. Let them drip off excess water on a kitchen towel.
– Put each leaf flat on a chopping board and eliminate the lowest and hardest part of its spine with a v-cut.
– Put a spoon or two of risotto on each leaf and then fold into parcels. Use a string to tie them together.
– Put the parcels in a pan and cover with tomato sauce. Leave to simmer for 10-15 minutes, turn over the parcels over once.
– Remove the string before serving. They are quite good cold too.

Savoy Cabbage Parcels with Onion Risotto and Tomato Sauce

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