Cabbage has a long history of use both as a food and a medicine. It’s amazingly nutritious filled with vitamin k, Vitamin c, fiber, folate, and omega 3 fatty acids! So store up! They keep well in a dark cool place or vegetable crisper for months.
This style of stuffed cabbage rolls are from the city of Sevilla! The city where my heart lies. Boiled Cabbage leaves stuffed with a meat mixture including cured serrano ham, then, rolled in breadcrumbs and fried in extra virgin olive oil. These rolls are only seasoned with nutmeg and a pinch of celtic sea salt since most of the seasonings come from the salt in the cured bacon and serrano ham and slightly bitter green olives. Simply Scrumptious!
Liadillos Sevillanos – Sevilla Style Stuffed Cabbage Rolls
-makes about 12 rolls
- 1lb lean ground beef
- 3 bacon strips, cut up in small srips
- 2 1/2 oz cured serrano ham (prosciutto or pancetta will work fine)
- 3 eggs
- 2 garlic cloves, pressed or minced
- 1 tsp ground nutmeg
- Spanish green olives, diced
- 1 tbls parsley (preferably Italian parsley)
- Celtic Sea Salt
- Extra Virgin Olive Oil
- Flour and breadcrumbs for frying
- Trim the cabbage, eliminating any bruised or damaged leaves. Blanch for 3-5 minutes in slightly salted boiling water. Cut out the core and carefully remove 12 leaves.
- In a skillet start to brown the beef.
- Once the beef is almost cooked through, add the sliced bacon and cured ham.
- Add a pinch of sea salt and 1tsp of ground nutmeg.
- Transfer to a bowl and add 1 beaten egg, garlic, parsley, and green olives.
- Fill a cabbage leaf with about a tablespoon and a half of filling.
- Fold two sides of the cabbage in and fold over with the top and bottom of the leaf, holding in place with a toothpick.
- To fry, first flour the cabbage roll, dip in beaten egg, then roll in breadcrumbs
- Fry in a cast iron skillet filled with about 1 1/2″ of hot evoo until browned on both sides. (Pork lard can be used as well)