Today I absolutely want to invite you to prepare this delicious dish of cabbage rolls, with a surprising filling that will literally make you lick your lips! It’s a winter second course, very rich in flavors! Soft pockets with potatoes, cheese, tuna fillets, and lightly sautéed cabbage in a pan. They are perfect for those who want to enjoy a nutritious and tasty meal without overdoing it with calories. In short, a valid and original alternative to the usual rice or meat rolls, easy to make and really versatile, as they can be customized according to your taste, creating different versions each time! You just need to blanch the larger outer leaves of the cabbage, but for this preparation, the leaves of Savoy cabbage will also work, fill them with this combination of ingredients, and put everything in the oven. A very scenic and appetizing preparation, that you can successfully bring to the table to impress your guests with originality!
- Difficulty: Easy
- Cost: Medium
- Preparation time: 50 Minutes
- Portions: 9 rolls
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; buying them through my blog helps support me and my work, while it won’t cost you anything extra!
- 1/2 Savoy cabbage (or cabbage + 9 whole outer leaves)
- 2 potatoes (medium)
- 2 fillets tuna in oil (Organic specialty)
- 1 egg
- 70 ml vegetable broth
- 100 g scamorza cheese (or mild provola)
- 50 g grated Parmesan cheese
- 1 teaspoon nutmeg
- to taste extra virgin olive oil
- to taste salt
Tools
- 1 Cutting board
- 1 Knife
- 1 Pan
- 1 Pot
- 1 Potato masher
- 1 Spoon
- 1 Baking dish
Preparation
Peel the potatoes, cut them into pieces, and cook them in salted water for 15′. Choose 9 outer leaves of the cabbage. If they are too small, use 2 leaves to form a single roll. Wash them gently to avoid breaking, then blanch them for 3′ in the same potato cooking water, drain, and set aside. Cut the remaining part into julienne.
Sauté them in a large pan with a drizzle of oil for about 12′ over low heat, adding about 70 ml. of hot broth from the potatoes and cabbage and a pinch of salt.
Turn off the heat, drain excess broth not evaporated, and pour the vegetables into a large bowl. Add the mashed boiled potatoes with a potato masher, the mild provola cubes, and the well-drained tuna fillets. Complete by adding the egg, half of the grated Parmesan, nutmeg, and adjust salt and pepper. Mix the mixture evenly.
Spread the blanched cabbage leaves on a cutting board and remove the more fibrous part of the central rib with a knife. Place a generous spoonful of filling on each. Roll them up and place the rolls with the seam side down in an ovenproof dish or non-stick pan with two tablespoons of oil and the same amount of cooking water.
Drizzle with more oil on top and the remaining Parmesan. Bake at 350°F for 30′ or until golden. Serve slightly warm or at room temperature.
And voilà, your cabbage rolls with tuna and potatoes are ready to be enjoyed!
Enjoy your meal from La Cucina di FeFè!
Storage
👉 You can store leftover rolls in the fridge in airtight containers or covered with food wrap for 1-2 days.
Tips, Notes, Variations, and Suggestions
🟣Alternatives: you can replace the stringy cheese with the same amount of ricotta or make the wrappers of these rolls with Savoy cabbage leaves instead of cabbage. For an even more delicious version, you can add some cubes of mozzarella or scamorza on top to melt a few minutes before the end of cooking.
