Cabbage leaf

medium savoy cabbage leaves, cleaned • sausage (about 150 grams) • garlic clove • breadcrumbs (plus more as needed for topping) • grated cheese (plus more as needed for topping) • shredded scamorza cheese (or any other melting cheese) (about 50 grams) • egg • Olive oil, • Salt, • Black pepper,

purple savoy cabbage, trimmed (500 grams, weight after discarding outer leaves) • sheep’s milk ricotta (you can also use goat ricotta) • medium red onion • hot vegetable broth (300 ml) • Extra virgin olive oil, • Salt and black pepper, • kamut sandwich bread • Pine nuts, • Chopped hazelnuts, • Raw purple cabbage strips, • Extra virgin olive oil,

red cabbage leaves • quinoa (150 grams)

To taste white beans • To taste chickpeas • medium head of cabbage • frozen spinach (about 500 grams) • potatoes • carrots • medium onion • celery stalk with leaves • garlic • tomato paste • To taste olive oil, salt, and pepper

(150 g, stems removed) Tuscan kale (lacinato kale) • Savoy cabbage • Potatoes • Italian sausage • small onion • salt • black pepper • fresh thyme • fresh sage leaves • fresh rosemary • garlic • extra virgin olive oil

cabbage leaves • sausage • onion • carrot • boiled potatoes • Parmigiano Reggiano • white wine, • extra virgin olive oil • salt • pepper • thyme,

cannellini beans (about 240 grams) • carrots • Green tops of scallions • savoy cabbage leaves • fennel bulb • onion • Extra-virgin olive oil • Fresh mint • Iodized salt • Freshly ground black pepper

savoy cabbage • potatoes • medium carrots • zucchini • celery stalk with leaves • small bunch parsley • peas (about 200 grams, fresh or frozen) • beans (about 200 grams) • garlic clove • Extra virgin olive oil, • rustic bread • Rosemary, •

restaurant-style spaghetti • red cabbage • local sausage • red wine (about 250 ml) • garlic • chili pepper • sage leaves • rosemary • a green onion • Extra virgin olive oil

savoy cabbage • borlotti beans • pumpkin • carrot • Jerusalem artichoke • broccoli rabe • celery stalk and leaves • leek • white onion • olive oil • Freshly ground black pepper, to taste • Salt, to taste

celery • carrot • –2 purple turnips (depending on size) • medium potato • extra virgin olive oil • garlic • rosemary • sage leaves • savoy cabbage leaves • cooked borlotti beans (about 80 grams) • peas, fresh or frozen (about 50 grams) • small bunch fennel fronds •

onion • large carrot • celery stalk • leek • leaves of savoy cabbage • leaves of lacinato kale (Tuscan kale) • thyme • borlotti beans • Extra-virgin olive oil, salt, and pepper • Broth • Day-old rustic bread,

dried cannellini beans (about 350 grams) • bay leaves • garlic • extra-virgin olive oil • fresh rosemary • water (2 liters) • Salt, to taste • Freshly ground black pepper, to taste • lacinato kale (about 300 grams) • Swiss chard (about 300 grams) • savoy cabbage (about 250 grams) • extra-virgin olive oil •

lacinato kale (cavolo nero) • savoy cabbage • Swiss chard • potatoes • carrots • onion • peeled tomatoes • zucchini • celery stalks with leaves • cannellini beans (about 150 grams) • red beans (about 150 grams) • chickpeas (about 150 grams) •

medium potatoes • carrots • onion • lacinato kale (about 100 grams) • savoy cabbage (about 100 grams) • Swiss chard (about 50 grams) • cooked cannellini beans (about 250 grams) • Water, • tomato purée (about 8 fl oz or 240 ml) • sage leaves • Extra virgin olive oil, salt, and pepper

Swiss chard (1 kg) • green cabbage • carrots • celery stalks with leaves • medium potatoes • cherry tomatoes • onion (I used red) • cooked cannellini beans (about 400 grams) • Salt, to taste • Black pepper, to taste • tomato puree (I didn't use it)

durum wheat flour (about 700 grams) • fine semolina flour (about 300 grams) • warm water (about 500 grams) • active sourdough starter (about 250 grams) • fine salt (about 25 grams) • boiled potatoes, mashed (about 600 grams) • Outer leaves of savoy cabbage

buckwheat flour • all-purpose flour • About 1 1/2 cups water (350 ml) • Choose from cabbage, potatoes, Swiss chard, etc • About 7 oz of Bitto or Casera cheese (200 g) • About 1/4 cup butter (50 g) • garlic • sage leaves • Black pepper to taste • Grated Parmesan cheese to taste