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.
- 6 savoy cabbage leaves
- 1 big potato
- 2 eggs
- 0.44 lbs ricotta cheese
- 2 Tbsp grated Grana or Parmesan cheese
- grated nutmeg
- extra virgin olive oil
- about 2 Tbsp breadcrumbs
- 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.
- Wash savoy cabbage leaves and cut the hardest parts (the bottom part). Keep them aside.
- When water begins to boil, add these hard parts to cook together with potatoes.
- When done take them out of boiling water using a perforated spoon.
- Add savoy cabbage leaves to the boiling water for some minutes until they become tender.
- Turn on the oven 356°F/180°C.
- Mash potatoes and the cut parts of cabbage and add ricotta cheese, eggs, salt, pepper, grated nutmeg, and grated cheese, mixing well.
- 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.
- Spread some breadcrumbs inside each leaf nest as it will serve to absorb extra liquids during cooking.
- Divide the ricotta stuffing among the six leaves and close each one with the leaves themselves.
- Add a thread of olive oil and cook until they get lightly colored.
- Carefully take each roll from the tin helping yourself with two forks and serve warm.
- Buon appetito!