SAVOY CABBAGE AND SAUSAGE DUMPLING
Ingredients to choose
For a single serve
  • ARTICHOKE HEART IN OIL-RUSTICI RISTORIS
    50 g
  • SAUSAGE
    50 g
  • CHEESE SAUCE RISTORIS
    35 g
  • EXTRAVIRGIN OLIVE OIL
    10 g
  • GARLIC
    3 g
  • SAVOY CABBAGE
    2 LEAVES
  • SALT
    Seasoning as required
How to prepare it
PREPARATION TIME: 20 minutes
1. Wash the spring cabbage leaves and remove the central rib2. Blanch in boiling salted water for two minutes and drain on a tray.
3. Drain the oil from the artichoke hearts, cut them into thin strips and cook for 5 minutes in a frying pan on a high heat with a small amount of olive oil until golden.
4. Add the crumbled sausages and brown for a few minutes.
5. Add the cheese sauce and mix well.
6. Distribute a portion of the filling on each cabbage leaf.
7. Wrap the leaves to form a parcel and close with a cocktail stick.
8. Place the parcels on a greased oven tray and cook in the oven preheated to 180°C for 10 minutes.
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