Cavolo Nero or ‘Tuscan Kale’ is a type of kale from Tuscany with dark-green curled leaves and packed with nutrients and flavour with a slightly bitter taste.

We made these hearty rolls stuffed with Gorgonzola cheese, quite fulfilling.

Serve 4, Preparation 20 mins, Cooking 15 – 20 mins

  • 8 leaves of black cabbage
  • 200 g of sweet Gorgonzola cheese
  • Grated Parmigiano cheese, a generous handful
  • Hot whole milk, 80 ml
  • Extra virgin olive oil, EVOO, a drizzle
  • Salt, a pinch


Blanch cavolo nero leaves for about 2 minutes so they soften, then drain and set aside.

Tip: If the central part of the leaves is still quite leathery, beat it lightly with a meat tenderizer in order to flatten it and make it easier to close the rolls afterwards.

Heat the milk without bringing it to the boil, add Gorgonzola and a handful of grated Parmigiano, a pinch of salt and stir until you get a cream not too liquid but pretty firm. If too liquid, add more Gorgonzola or a handful of grated Parmigiano cheese.
Remove from heat.

Place each leaf on the work surface, stuff each with a generous spoonful of the filling, then close the leaves like a bundle and tie with kitchen string or a toothpick. Transfer into a baking tray greased with some EVOO, sprinkle with grated Parmigiano and another drizzle of oil on top of each roll, in the oven bake to 180°C / F 350 / Gas 4 about 15 – 20 minutes.



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