Savory Cabbage Saltimbocca
By :Instant Culinary Team
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Take a vegetarian spin on the classic Chicken Saltimbocca, a traditional Roman speciality combining cured meats and fresh sage. This layered cabbage oozes salty cheese and is finished with a delightful white balsamic. Share with friends or keep all the wedges to yourself!
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Prep Time 15 Minutes
Cook Time 17 Minutes
Servings
4-6 Servings
Ingredients
  • 1 medium green cabbage
  • 3 oz sliced Soppressata or Prosciutto
  • 15 sage leaves
  • 8 oz fontina cheese
  • 2 tbsp olive oil
  • 3 tbsp white balsamic
  • ¼ cup shaved Parmesan
  • Salt and pepper to taste
Prep Time 15 Minutes
Cook Time 17 Minutes
Servings
4-6 Servings
Ingredients
  • 1 medium green cabbage
  • 3 oz sliced Soppressata or Prosciutto
  • 15 sage leaves
  • 8 oz fontina cheese
  • 2 tbsp olive oil
  • 3 tbsp white balsamic
  • ¼ cup shaved Parmesan
  • Salt and pepper to taste
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Votes: 0
Rating: 0
Rate this recipe!
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Instructions
  1. Begin by preparing the cabbage. Slice the green cabbage into 8-10 wedges, leaving the core intact.
  2. Thinly slice the Fontina cheese into ⅛ inch slices. Cut the Soppresata slices in half.
  3. Working with one cabbage wedge at a time, gently pull back individual layers, inserting one Fontina cheese slice, followed by one Soppresata slice, then one sage leaf, tearing any large sage leaves in half. Continue this process until all cabbage layers are stuffed. Each wedge should have 3-4 cheese slices, 3-4 Soppresatta slices, and 3-4 sage leaves.
  4. Lightly coat finished wedges with 1 tbsp olive oil, 1 tsp salt, and 1 tsp black pepper.
  5. Line the air fryer basket with a piece of parchment paper. Air Fry cabbage wedges at 385°F for 15-17 Minutes, or until charred and crispy at the edges.
  6. Plate each dish with 2-3 cabbage saltimbocca wedges. Drizzle with white balsamic and shaved Parmesan. Sprinkle salt and pepper to taste.
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