Oh, how good these cabbage wraps stuffed with mortadella taste, ideal as a one-pot meal for a nutritious lunch to serve.

In Italy it is mainly cultivated in the central-northern regions of Italy, particularly in Northern regions of Piedmont and Lombardy since savoy cabbage loves the cold climate that is certainly not lacking in these regions.

Serves: 6 | Preparation time: 20 mins | Cooking time: 30 mins

  • Savoy cabbage: 1
  • Italian Mortadella Bologna slices: 200 g
  • Eggs: 1
  • Parmigiano cheese, grated: 3 tablespoons
  • Thyme, fresh: 2 sprigs
  • Nutmeg: a pinch
  • Olive oil or Extra Virgin Olive Oil: to taste
  • Salt: to taste


Preheat the oven to 205°C / 400 F / Gas 6.

Cut off the tougher outer leaves, keep the softer ones.

Bring a pot of salted water to the boil, blanch savoy cabbage leaves 4-5 minutes, drain and pat dry gently with kitchen roll. Set aside.

Chop Mortadella finely, add it to a bowl with 1 egg, grated Parmigiano, a pinch of nutmeg and a pinch of salt, thyme and mix.

Fill each leaf with the mixture, wrap the leaf around the filling in the shape of a roulade and fasten with a couple of toothpicks.

Drizzle with a little oil on top, sprinkle with some Parmigiano, place in the preheated static oven 15 to minutes until slightly brown on top.


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