Authentic home cooking from Italy, with US measurements. 
Savoy Cabbage Rolls
I’m always fascinated by the beauty of savoy cabbage—its color and the way its leaves form concentric circles. It’s a vegetable that’s so satisfying to use because nothing goes to waste. Paired with potatoes, it’s a perfect combination.
Savoy Cabbage Rolls
I’m always fascinated by the beauty of savoy cabbage—its color and the way its leaves form concentric circles. It’s a vegetable that’s so satisfying to use because nothing goes to waste. Paired with potatoes, it’s a perfect combination.
Open in Cookpad AppSteps
- 1
Boil the potatoes with the skins on. Let them cool, then peel and mash them with a potato ricer or masher.
- 2
Wash the savoy cabbage. Carefully remove the outer leaves, keeping them whole, and finely chop the inner part.
- 3
Blanch the outer cabbage leaves in a pot of boiling salted water. Drain and let them dry on a clean kitchen towel. Cut out the tough central stem from each leaf and set it aside (don’t throw it away).
- 4
In a skillet, sauté the chopped cabbage with a drizzle of olive oil and the garlic clove. Add the reserved central stems from the whole leaves. Cook with a little water until tender.
- 5
In a large bowl, combine the mashed potatoes, egg, grated cheese, cooked ham, and the sautéed cabbage. Mix everything together well.
- 6
Fill the blanched cabbage leaves with the mixture and roll them up to form cabbage rolls.
- 7
Place the rolls in a greased baking dish. Sprinkle with crushed crackers or breadsticks (use up the broken pieces left in the bag). Bake at 350°F (180°C) for 20 minutes.
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