Pomì Tomato Sauce 1 box (17oz)
Unleash your inner farmer (or grandmother) with this rustic but yet elegant entrée.
Make sure you enroll some help in the kitchen, preferably kids as their little hands are perfect to fold the cabbage and twine the meat pouches… kids always have fun with this one.
As any recipe with ground meat, feel free to experiment with something other than pork…
Even turkey works well for this one because of its lightness and because the sauce adds a good kick to the final flavor.
So you see, there is a way to feel a bit less guilty and still allow yourself to indulge into this feast of flavor.
My grandmother used to make this dish during Easter, I believe because of its elegance once it is plated; I hope you’ll wow your guests with this one the next time you throw a party!
Bring a large pot of salted water to a boil.
Choose the best leaves (a dozen) from your Savoy Cabbage, separate them, rinse them well, and add them, in batches, to the boiling water for 2 minutes. Remove from the water quickly, rinse with cold water, and gently pat dry them.
In a large bowl mix together pork, eggs, shallots, breadcrumbs, Parmesan, and parsley.
Season with salt and pepper and set aside.
Lay a leaf of cabbage on a cutting board, trim the thick end of the stem, and place in its center 2 generous tablespoon of the meat mixture, then roll the leaf up, tucking in the sides, and tie twice with butcher’s twine. Imagine you are making mini meat loaves, size should be about 3 inches long and 1 inch thick.
In a large non-stick pan on a medium-high flame, sauté the onion in the olive oil, then add the garlic and cook for two more minutes.
Add the Pomì Tomato Sauce, stir well and lower the flame to a medium-low.
Season the sauce with salt and pepper and cook for about 15 minutes. Lay the involtini into the sauce, gently and evenly distributed, making sure they all have some room around for air to circulate.
Cook partially covered for about 40 minutes, stirring gently from time to time, and flipping the meat a few times.
Serve garnished with finely chopped Parsley with a side of your choice… and some pan roasted potatoes!