I saw this recipe in one of my recipe books and I wanted to try it for a very long time but I never had enough time until yesterday! I read the recipe and guess what I did?! I changed it, adding and removing ingredients!
It is nice, an old recipe, a dish that you don’t get the chance to eat very often lately – probably because it takes ages to prepare and people are always rushing somewhere! The modern world is stealing our time!
2 small-medium Cabbages
1 small blond Onion
1 Garlic clove
A fist of dry Porcini mushrooms
5-10 fresh Champignons mushrooms
A piece of Pumpkin
1 big spoon of fresh Ricotta cheese
1 fist of grated Parmesan cheese
200 gr mince Meat
1 small Sausage or a Piece of prosciutto crudo
Salt and Pepper
A big pinch of Parsley
First, you need to cook the two cabbages in hot water for 5 minutes, then you take them out and open them, as it they were flowers, and remove the central part, being careful and leaving a group of leaves attached to the cabbage bottom.
You can either chop all the ingredients by hands or put them inside a mixer making sure you keep the pieces big enough.
I put the dry mushrooms inside water, rinsed them and chopped them in small pieces together with the garlic and onion.
I added the carrots, fresh mushrooms, cabbage and pumpkin cut in slightly bigger pieces.
I mixed everything with the two eggs, the mince meat, the ricotta cheese, the Parmesan and added salt and pepper.
I then sprinkled it with parsley and mixed everything together.
I made two balls and placed them in the middle of the two cabbage-flowers and then I closed the cabbage leaves around the filling balls.
Now, if you are a professional chef, or just a bit more organised than me, you probably have silicon strings or cooking strings to hold roasts for example; of course I didn’t, so I used a cotton thread and my cabbage looked very funny but it worked well enough.
I carefully put them back in the pot – I kept the water from before – and let them cook for 1 hour!
Surprisingly enough my small flat didn’t smell too much like cabbage – I kept the windows open all the time! – and the actual dish didn’t taste too much like cabbage either, which was one of my biggest concerns because I was worried that I was just making just two big complicated cabbage balls.
It was a mix of sweet – pumpkin – and salty tastes wrapped nicely inside cabbage leaves.