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Cabbage rolls with cooked ham and fontina

by Ada Parisi
5 min read
Involtini di verza, con prosciutto cotto e formaggio

The savoy cabbage rolls with cooked ham and fontina are a typical winter recipe, simple and tasty. It is a dish rich in both taste and calories. Once in a while, however, we can safely concedercela, as a single dish in a particularly cold evening or when we are in need of consolation. The recipe for cabbage rolls is simple. But if you want on my YouTube channel you will also find the VIDEO RECIPE STEP BY STEP, so you will have no doubt about the procedure and on how to fill and roll up the rolls.

And if you like the cabbage also try the delicious CABBAGE AND CHESTNUT SOUP WITH EGG IN SHIRT, another unique dish for cold evenings or some of my other RECIPES WITH CABBAGE. Or the yummy NEAPOLITAN RICE AND CABBAGE.

How to make savoy cabbage rolls

The Procedure it's very simple: before the cabbage is slightly blanched, then stuffed with a savory filling based on cooked ham and fontina. I also added a veil of béchamel inside the savoy cabbage rolls with cooked ham and fontina, for maximum creaminess can. If you want, you can safely do not put the white sauce, but I think the cream wire inside the rolls is a touch of class. The rolls are then served with melted butter and walnuts (but you can also use the hazelnuts, or not to put any kind of dried fruit if you do not like) and cooked in the oven. The result is luscious.

If you prefer, you can also replace the ham with mortadella, to obtain a more intense flavor, or you can use a more delicate cheese fontina, which has a very special taste and slightly bitter on the finish. I recommend a smoked cheese or fresh Asiago, no mozzarella because it releases too much water . It would risk to serve in table cabbage rolls in broth. Have a good day!

Involtini di verza, con prosciutto cotto e formaggio

CABBAGE ROLLS WITH HAM AND CHEESE (easy recipe)

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

8 cabbage leaves (those more internal and softer)

150 grams of cooked ham

bechamel, to taste

250 grams of fontina Dop or Asiago fresh Dop

salt and pepper, to taste

Walnut kernels, to taste

butter or extra virgin olive oil, to taste

30 grams of shredded PDO Parmigiano Reggiano (Optional)

Procedure

Cabbage rolls, with ham and cheese

Cabbage rolls, with ham and cheese

To prepare cabbage rolls, ham and fontina cheese, Preheat the oven to 180 degrees static. Clean the cabbage, discarding the tough outer leaves: They'll need some pretty big leaves but keep. Wash the cabbage leaves. Before you continue you need to eliminate the central fibrous part of the cabbage, that would prevent you from then roll up the rolls: cut it with a knife. Blanch the cabbage for 3-4 minutes in salted boiling water. Drain the cabbage leaves and put them on sheets of absorbent paper so as to absorb all the excess water. To see the entire procedure, See also VIDEO TUTORIAL STEP BY STEP on my YouTube channel.

Once the cabbage leaves are dry, distribute on the savoy cabbage a little' of béchamel and a pinch of black pepper if you like. Lay on the béchamel a slice of ham and then the cheese sliced. Roll the rolls on themselves by bending before the short sides towards the center, so as not to spill the stuffing in baking.

Butter or grease with olive oil a baking sheet and distribute little béchamel on the bottom. Arrange the cabbage rolls, ham and fontina cheese. Sprinkle the rolls with grated Parmigiano Reggiano DOP and distribute over the walnuts coarsely chopped and some butter.

Bake the rolls in a static oven and preheated to 180 degrees for 20 minutes or until the cabbage rolls, ham and fontina cheese will not be golden. serve hot. Bon appétit!

 

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1 comment

elisabetta corbetta 15 January 2019 - 08:38

very good Motorcycles
Thanks
A big kiss

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