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
  • ¾ 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 ¼ 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.
  13. .
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2014/04/pork-cabbage-involtini-spring-vegetable-side.html