Italian Stuffed Cabbage [Mondeghini Al Sugo]

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1 large savoy cabbage

7-ounce (200-gram) hunk of bread, crusts cut away, torn into small scraps (you’ll have about 3 loose cups of scraps)

2/3 cup (approximately 150 ml) whole milk

14 ounces (400 grams) or approximately 4 plain pork sausages (I used sweet — i.e. non-spicy — Italian), casings removed

1 small sprig of sage, finely chopped

1 small sprig of rosemary, finely chopped

2 tablespoons grated parmesan

Salt and freshly ground black pepper, to taste

1 28-ounce can peeled plum tomatoes

2 tablespoons (30 ml) olive oil

1 clove garlic, peeled and minced

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