Calabrese verza ripena Per Natale

For us it isn’t Christmas without our traditional Calabrese cabbage rolls. Calabrese Verza Ripena per Natale take on different shapes and stuffings. My nonna traditionally made the with an all meat stuffing or a meat and rice stuffing. I am going to give you both recipes, although today I am making the rice and pork ones. The meat ones are pretty heavy. LOL

Cabbage was and is a typical seasonal dish for many Italians especially in the south. Meat was a real treat for my mother growing up in the late 30’s. My nonna made the most of what little meat they had. They also didn’t have all the kitchen gadgets or cooking choices that we do today. I like this recipe because unlike the Polish cabbage rolls, the Calabrese use mostly uncooked ingredients. The only thing cooked is the rice and that is left to cool.

I don’t boil cabbage any more. My easy method is to wash the leaves and then I place them in some very hot water and let them sit. It cuts time and your kitchen won’t smell of boiling cabbage.

If you want an easier version of a cabbage roll try my https://recipesatmytable.com/easy-napa-cabbage-rolls/

Ingredients for the meat and rice recipe

a small savoy cabbage
1 lb ground pork
1 cup boiled arborio rice ( this is the uncooked measurement)
2 eggs
1 clove garlic minced
1/2 cup Parmigiano cheese ( grated)
2 tbsp chopped parsley
3 cups marinara sauce
salt and pepper
Calabrese oregano
sliced provolone or mozzarella

Ingredients for the all meat recipe

a small savoy cabbage
1 lb ground pork
1 lb ground beef
2 eggs
1 clove garlic minced
1/2 cup Parmigiano cheese ( grated)
2 tbsp chopped parsley
1/2 cup of breadcrumbs
3 cups marinara sauce
salt and pepper
Calabrese oregano
sliced provolone or mozzarella

Process

Boil the rice and set aside to cool. Once cooled add the eggs,parmigiano, garlic, salt, pepper and parsley.

Next add in the ground pork and mix everything together.

Separate and wash your cabbage leaves.

Put a kettle on to boil and pour the hot water over the leaves and let them soak for a few minutes.

Take a few leaves at a time and cut out the core. Place a small scoop of the mixture in at the end of where the core sat.

You can see the steps here. First bring the two sides together, fold over and wrap tightly. The secret is to overlap the leaves and make tight little packages.

Place a 1 1/2 cups of marinara sauce on the bottom and the same overtop. Sprinkle with oregano and add some more salt and pepper. Cover and place in a 350 F oven for 1 1/2 hours and then uncover for 15 minutes.