Ingredients with Measurements:
- 1 head of savoy cabbage
- 1 lb. of Italian sausage, casings removed
- 1 cup of cooked white rice
- 1 cup of grated Fontina cheese
- 1/2 cup of chicken broth
- 1/4 cup of olive oil
- 1/4 cup of chopped fresh parsley
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Skillet
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Bring a large pot of salted water to a boil.
3. Remove the outer leaves of the cabbage and cut out the core.
4. Blanch the cabbage in the boiling water for 5 minutes.
5. Remove the cabbage from the pot and let it cool.
6. In a skillet, heat the olive oil over medium heat.
7. Add the sausage and cook until browned, breaking it up into small pieces with a wooden spoon.
8. Add the cooked rice, chicken broth, parsley, and salt and pepper to the skillet. Stir to combine.
9. Lay the cabbage leaves flat on a cutting board and spoon the sausage and rice mixture onto each leaf.
10. Roll up the leaves, tucking in the sides to create a tight package.
11. Place the cabbage rolls in a baking dish and sprinkle the grated Fontina cheese on top.
12. Cover the dish with aluminum foil and bake for 30 minutes.
13. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
14. Serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
5. Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 520
Fat per serving: 38g
Carbohydrates per serving: 18g
Protein per serving: 26g
Substitutions for ingredients:
- Ground beef or turkey can be used instead of Italian sausage.
- Gouda or cheddar cheese can be used instead of Fontina.
Variations:
- Add chopped onions and garlic to the skillet with the sausage for extra flavor.
- Use quinoa instead of rice for a healthier option.
- Add diced tomatoes to the skillet for a more tomato-based sauce.
Tips and tricks:
- Make sure to tuck in the sides of the cabbage rolls tightly to prevent the filling from falling out.
- Use toothpicks to secure the cabbage rolls if necessary.
- Serve with a side of crusty bread to soak up the sauce.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the cabbage rolls on a bed of fresh spinach or arugula for a pop of color.
Garnishes:
Sprinkle with additional chopped parsley or grated Parmesan cheese before serving.
Pairings:
Pair with a glass of red wine, such as Chianti or Sangiovese.
Suggested side dishes:
Serve with a side of roasted vegetables, such as carrots or Brussels sprouts.
Troubleshooting advice:
If the cabbage leaves are too tough to roll, blanch them for an additional 2-3 minutes.
Food safety advice:
Make sure to cook the sausage to an internal temperature of 160°F to ensure it is fully cooked.
Food history:
Incavolata is a traditional Italian dish that originated in the region of Calabria. It is typically made with cabbage, sausage, and rice.
Flavor profiles:
This dish is savory and hearty, with flavors of sausage, cheese, and cabbage.
Serving suggestions:
Serve as a main dish for dinner or as a hearty lunch.
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Region: Italian