Time: 20′ cooking
200 g ground beef
20 g grated Parmesan cheese
5 cl Secolo grappa
half white onion
8 savoy cabbage leaves
Extra virgin olive oil
STEP 1: Wash the cabbage leaves and blanch for about three minutes, in this way they will become adapted to be bent. Once ready they will be drained and dried.
STEP 2: In a bowl, put together the ground meats and season with salt and pepper. Distribute this filling on each cabbage leaf which will then be rolled up on itself fixing it with a toothpick.
STEP 3: In a pan heat the butter with a drizzle of oil and brown the sliced onion simmering with Secolo grappa. When it is golden brown, remove the onion from the pan and put the rolls in its place. Moisten by adding the hot vegetable broth little by little. Season with salt and pepper and cook over moderate heat.
When the rambasicci are almost ready, sprinkle with grated Parmesan.
Serve and serve instantly, adding the cooking sauce.