Savoy cabbage rolls

These savoy cabbage rolls are a simple surprise that will, discreetly, conquer your palate.

I found this recipe on the Italian blog Cucina con me and kept the window open for days. I do it often, even if it is not good for my computer’s memory. It happens that sometimes I simply save a recipe that inspires me, but on some other occasions, so as for these savoy cabbage rolls, I want the recipe ready, under my fingers. The fact is that often I do not cook them immediately, but still keep the window open.

Yesterday morning I was tired because of stress. At a certain point, I just stood up and decided to cook. Cook and it will be fine. It works!

I had planned to prepare our big salad for lunch and, instead, I cooked three different dishes. One of these the savoy cabbage rolls you see here. My daughter, who is at home these days, said they are delicious. I and my husband found it delicious too as there were no leftovers at all.

As it often happens, I slightly changed the original recipe, using less ricotta and not adding a piece of brie cheese in each roll, as my daughter doesn’t love strong cheeses – and after eating it I prefer them as I list below. I believe this recipe doesn’t need brie or any other strong flavor inside.

Ingredients:

• 6 savoy cabbage leaves
• 1 big potato
• 2 eggs
• 0.44 lbs ricotta cheese
• 2 Tbsp grated Grana or Parmesan cheese
• salt
• pepper
• grated nutmeg
• extra virgin olive oil
• about 2 Tbsp breadcrumbs

Instructions:

1. Peel the potato and cut it into cubes. Put it inside a pan and cover with water. Turn on the gas and let it boil.
2. Wash savoy cabbage leaves and cut the hardest parts (the bottom part). Keep them aside.
3. When water begins to boil, add these hard parts to cook together with potatoes.
4. When done take them out of boiling water using a perforated spoon.
5. Add savoy cabbage leaves to the boiling water for some minutes until they become tender.
6. Turn on the oven 356°F/180°C.
7. Mash potatoes and the cut parts of cabbage and add ricotta cheese, eggs, salt, pepper, grated nutmeg, and grated cheese, mixing well.
8. Grease muffin tins (or better, use silicone ones) and place one leaf per tin, carefully, leaving the remaining part out as it will serve to cover the roll.
9. Spread some breadcrumbs inside each leaf nest as it will serve to absorb extra liquids during cooking.
10. Divide the ricotta stuffing among the six leaves and close each one with the leaves themselves.
11. Add a thread of olive oil and cook until they get lightly colored.
12. Carefully take each roll from the tin helping yourself with two forks and serve warm.
13. Buon appetito!