The big leaves of savoy cabbage Savoy cabbage is sturdy and keeps it’s shape when cooked; this is why it’s great for stuffed rolls to be stuffed with meat and you’ll get a cheap yet nutritious meal served.
Particularly appreciated in the North East of Italy and widely cultivated in the Piemonte region, the savoy cabbage can be enjoyed raw or in vegetables soup – or, as you’ll read in this recipe, pairs excellently with meat.
Serves: 6 | Preparation time: 20 mins | Cooking time: 25 mins
- Savoy cabbage: 1
- Beef, minced meat: 250g
- Mortadella: 200 g
- Eggs: 1
- Parmesan, grated: 3 tbsp
- Thyme, fresh: a sprig
- Nutmeg: to taste
- Extra virgin olive oil: to taste
- Salt: to taste
Preheat the oven to 200°C.
Clean the cabbage by removing the outer leaves. Bring a pot of salted water to boil and cook 15 whole cabbage leaves for 6 to 7 minutes. Drain the leaves and delicately dry them up with a kitchen cloth.
Finely chop the mortadella, the beef and the thyme, and dice the mozzarella. Mix them together in a bowl, along with the egg, Parmesan, nutmeg and a pinch of salt.
Depending on how big are the cabbage leaves, put 1 to 2 tablespoons of filling in the center of the leaf. Wrap the leaf around the filling in the shape of a spring roll.
To avoid using toothpicks to close the rolls, place them side by side on a baking tray lined with baking paper. Make sure that the closing point of the wrap is facing down.
Drizzle some olive oil on the rolls and bake them to 200°C for 20 minutes.