Join me in my kitchen, with my grandson Lorenzo, as I prepare this delicious northern Italian dish. Cabbage rolls are very much part of my culinary heritage. My family grew Savoy cabbage, and I grew up on sarme, the Istrian interpretation of stuffed cabbage. Sarme are a more sour preparation, since our cooking on the eastern edge of Italy had many Slavic and Eastern European influences. The polpette di verza of Lombardy are sweeter (though the wine in this recipe provides a nice balance). Whatever the differences, I love all kinds of stuffed cabbage, and love to serve them at special family occasions.
These polpette make a fine appetizer as well as a main course. I serve the rolls in a warm bowl, so the sauce can be scooped up with each bite. For a main dish, accompany them with Riso alla Lombarda, polenta, or mashed potatoes. Tutti a Tavola a Mangiare!
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24 мар 2024
