Pork and Cabbage Involtini

  • Level: Easy
  • Total: 1 hr 30 min
  • Active: 1 hr
  • Yield: 4 servings
Share This Recipe

Ingredients

Involtini:

Kosher salt and freshly ground black pepper

1 head savoy cabbage

1 pound ground pork

2 large eggs, beaten

2 scallions, finely chopped fine

1/2 red onion, finely chopped

5 cloves garlic, finely chopped

1/2 cup freshly grated Parmesan

2 tablespoons breadcrumbs

1 handful parsley, chopped fine

Sauce:

3 tablespoons olive oil

1/2 red onion, chopped

3 cloves garlic, finely chopped

One 28-ounce can whole skinned tomatoes, such as Pelati tomatoes, blended smooth (See Cook's Note)

Kosher salt and freshly ground black pepper

Directions

Special equipment:
butcher's twine
  1. For the involtini: Bring a large pot of salted water to a boil. Choose the best 12 leaves from your savoy cabbage. Separate them, rinse them well and add them, in batches, to the boiling water for 2 minutes. Remove them from the water, quickly rinse with cold water and gently pat dry.
  2. Mix together the pork, eggs, scallions, onion, garlic, Parmesan, breadcrumbs and parsley in a large bowl. Season with salt and pepper and set aside.
  3. Lay a leaf of cabbage on a cutting board, trim the thick end of the stem and place 2 generous tablespoons of the meat mixture in its center. Roll up the leaf, tucking in the sides, and tie twice with butcher's twine.
  4. For the sauce: Heat the oil in a large nonstick pan over medium-high heat. Add the onion and saute until softened, then add the garlic and cook for 2 more minutes.
  5. Add the tomatoes and lower the heat. Season the sauce with salt and pepper and cook for 15 minutes. Gently lay the involtini in the sauce, distributing them evenly.
  6. Cook, covered, for 30 minutes, stirring gently from time to time and flipping the involtini at least twice.

Cook’s Note

You can process the tomatoes in a mixer or break them up in the pan while cooking; it's up to you.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.