Cabbage rolls with fresh Piave
Cabbage rolls with fresh PiaveTime: 35 min Lifestyle: Traditional Formaggi: Piave Course: Second
300 g fresh Piave PDO
100 g beef, chopped
50 g butter
12 nice big leaves of savoy cabbage
1/2 cup tomato sauce
1 mushroom stock cube
one glass of white wine
a little oil, salt and pepper to taste
Preparation time: 15 min
Cooking time: 20 min
Wash, and boil the cabbage leaves for a few moments and lay well to dry on a clean towel. Chop the Piave Fresco PDO and put it in a saucepan with tomato sauce, minced meat and a ladle of hot water with previously added stock cube and butter.
Fry slowly, mix to obtain a well blended mixture. Add salt and pepper to taste and leave to cool. Grease a large pyrex dish with a little oil. Put a little preprepared filling on each leaf of savoy cabbage, tightly wrap forming well closed small rolls, place them in a row on the dish and sprinkle with a little oil and white wine.
Cover the bowl with foil ensuring it fits neatly to the edges. Bake in a warm oven or on a low flame by placing, in the latter case, under the bowl, a flame spreading screen. Serve piping hot.