Pork and Cabbage Involtini with a Spring Vegetable Side

pork and cabbage involtini Even though it’s officially spring the weather is always fluctuating here so it often dictates what we eat. When it’s sunny and warm my first choice is to go out and grill something, but when it’s cool, rainy and dreary there’s no doubt dinner will be inside simmering on my stove.

pork and cabbage involtini That’s how this cabbage dish came about. You might think of stuffed cabbage/ involtini as only a hearty winter dish filled with meat and rice, but actually this version minus the rice and some breadcrumbs was light and super delicious, perfect for a cool spring evening!

This recipe comes courtesy of Debi Mazar and her Tuscan born husband Gabriele Corcos via their cooking show, Extra Virgin, one of the few shows I watch on The Cooking Channel. The original recipe is here, I adapted it slightly.

Little bundles of ground pork seasoned with scallions, garlic, romano cheese and parsley wrapped tightly with a tender leaf of savoy cabbage simmering in a flavorful garlic and basil marinara sauce. This is good, really good!

spring vegetables I thought a nice medley of spring green vegetables would complement the involtini and I was right, it was all that I needed to complete the meal.

I used a mixture of asparagus, artichoke hearts, and fava beans roasted together with olive oil and shaved garlic. FYI, Trader Joe’s has precooked frozen fava beans for a short time, I still had to peel the outer skins off but they were really good.

pork and cabbage involtini with spring veggies Rain or shine you’re going to love this!

Pork and Cabbage Involtini with a Spring Vegetable Side

Ingredients

  • INVOLTINI
  • 1 head savoy cabbage
  • 1 pound good ground pork
  • 2 eggs
  • 3 scallions, sliced small
  • 4 cloves garlic, finely chopped
  • 3/4 cup grated romano cheese
  • 1 handful parsley, chopped
  • SAUCE
  • 1 quart of homemade marinara or an outstanding store bought one for convenience,
  • I make mine with crushed whole canned tomatoes, preferably San Marzano, olive oil, chopped garlic and fresh basil.

Instructions

  1. Bring a large pot of salted water to a boil.
  2. Carefully separate the best 12 leaves from your savoy cabbage
  3. Rinse, then add them in batches, to the boiling water for 2 minutes
  4. Remove leaves and quickly rinse under cold water, then pat dry
  5. Mix together the pork, scallions, eggs, garlic, romano cheese and parsley in a large bowl, then season with salt and pepper.
  6. Lay a leaf of cabbage on a cutting board, trim the thick stem at the bottom and place 2 generous tablespoons of the pork mixture in the middle.Roll up the leaf, tucking in the sides.
  7. Place seem side down on a plate until all leaves are completed.
  8. If your marinara is premade just pour some into the bottom of a heavy skillet with sides and lid.
  9. If you need to make your own, pour 1/4 cup of olive oil on bottom of the pan add 4 or 5 cloves of chopped garlic, let it sizzle a little then pour in your 28 oz. can of crushed tomatoes with 1 teaspoon of salt, then add in some torn fresh basil leaves.
  10. Place the involtini on top of the sauce, nestle them in seam side down and turn heat to a low simmer, spooning some sauce on each bundle.
  11. Place a lid on top and cook until meat is cooked through and cabbage is tender.
  12. Garnish with fresh basil and grated romano cheese.
http://www.prouditaliancook.com/2014/04/pork-cabbage-involtini-spring-vegetable-side.html

 

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Comments

  1. Marie – I love watching that show too. They seem so loving and like they’re really having fun. Plus the food is delicious – judging from this delicious number you posted. I’d love to be sitting down to that for dinner tonight.

  2. mary alice bier says:

    This looks so delicious and low carb; definitely making this….and the veggies look scrumptious !

  3. It is getting pretty warm here, but I pinned for a chilly day. I love cabbage rolls and really like the idea of using savoy.

  4. I am half Ukrainian on my Mother’s side, so I make stuffed cabbage (called ” halupki”) frequently, as I grew up eating it! My recipe calls for beef, pork and rice, and the tomato sauce has vinegar in it, which makes it taste sweet. This looks like a delicious Italian version, and I love your side vegetables! My husband loves fava beans!

  5. I can already just taste this! It would be year ’round in my house – and the vegetable medley is lovely…might just do them tonight!

  6. Thank you for this lovely recipe. We are currently on the Atkins Diet and this fits right in. I love dishes like this.

  7. Becky Herlitzke says:

    Totally loved this! I made it with the Sunday Sauce from your E-book that I had in the freezer. My daughter asked for ground turkey instead of pork. It was delicious! Another winner!!

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