Preparation time
1 hour
Measurements
4 people
Recipe type
Main courses
Ingredients
1 clove
garlic
some leaves
basil
50 gr
butter
8 leaves
Montaldo Dora Savoy cabbage
half spoon
flour
2 spoons
grated grana padano cheese
to taste
nutmeg
200 gr
veal
50 gr
rice
1 sprig
rosemary
100 gr
sausage
some leaves
sage
1
eggs
to taste
salt
to taste
pepper
Boil the rice in salted water for 15 minutes. Blanch the cabbage leaves for a few minutes, then drain them and spread them out on a cloth to dry. Meanwhile, prepare the filling. Drain the rice and put it in a bowl. Mince the meat and sausage, fry gently, add the rice, cheese, egg, salt, pepper, nutmeg and a mixture of finely chopped garlic, basil, sage and rosemary. Mix thoroughly, then place a generous spoonful on each cabbage leaf after sprinkling it with flour. Fold the leaves over to form small rolls. Melt the butter in a saucepan and gently fry the pess-còj on both sides. Then cover and cook over a low heat for about fifteen minutes.
To make them lighter, they are sometimes baked in the oven.