Recipes for stuffed cabbage


Recipes for stuffed cabbage Ingredients


Ricotta and Savoy Cabbage Rolls

8 Savoy cabbage leaves
11 ounces Swiss chard, stems removed
scant 1 cup Ricotta cheese
4 tablespoons Parmesan cheese, freshly grated
2 eggs, lightly beaten
Tomato sauce (9 oz. tomatoes, garlic, pinch of sugar simmered for 30 minues if fresh, 45 minutes if canned; add 2tbs olive oil and 10 fresh basil leaves.)
salt and pepper

Blanch the cabbage leaves in salted, boiling water for 5 minutes, then drain and refresh in iced water. Drain again and spead out on a dish towel.

Cook the Swiss chard in salted, boiling water for 10-15 minutes, then drain, squeezing out as much liquid as possible. Chop finely, put in a bowl and stir in the ricotta, Parmesan and eggs. Season with salt and pepper, mix well and fivide the mixture among the cabbage leaves. Roll up each leaf and tie with kitchen string. Place the cabbage rolls in a wide pan or flameproof casserole, pour in the tomato sauce, cover and simmer for about 20 minutes.

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