The savoy cabbage rolls are like a warm, embracing hug: deeply green savoy leaves enveloping a rich and juicy filling, a perfect balance between indulgence and lightness.
These flavorful cabbage rolls are not just a recipe but a culinary experience.
Inside, you’ll find a tasty mix of sausage, soft potatoes, creamy rice, and sweet carrots, capable of turning every bite into a moment of pure joy.
These cabbage rolls are the epitome of comfort food, with a rustic soul yet irresistible elegance.
The stuffed savoy leaves become a shell to a tasty and appetizing filling that absorbs the flavor of this fantastic vegetable during cooking.
Preparing the savoy cabbage rolls recipe means creating a complete single dish.
It’s hearty but not heavy, nutritious but balanced. Moreover, it’s a practical idea: you can prepare the rolls in advance and cook them at the right time or reheat them the next day.
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- Difficulty: Medium
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 8 Pieces
- Cooking methods: Stove, Air Fryer, Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients for Savoy Cabbage Rolls
- 8 leaves savoy cabbage
- 14 oz sausage
- 14 oz potatoes
- 5 oz carrots
- 1/2 cup Arborio rice
- 1 onion
- 1 oz grated Parmesan
- 3 tablespoons extra virgin olive oil
- to taste fine salt
- to taste vegetable broth
Tools
- 2 Pots
- 1 Colander
- 1 Peeler
- 1 Potato Masher
- 1 Grater
- 1 Pan
Steps
To prepare the delicious savoy cabbage rolls, start by washing the cabbage leaves carefully and removing the tougher parts of the central stem.
Blanch them in a pot with salted water for 4-5 minutes, until they become soft but still intact.
Drain them with a colander and pat them dry with paper towels.
Peel the potatoes with a peeler and cut them into medium-sized pieces.
Bring a pot of water to a boil, add salt, and cook the potatoes until they’re tender (about 15-20 minutes, depending on size).
Once cooked, drain them and mash them with a potato masher or a fork. Set aside.
In another pot, bring the vegetable broth (or salted water) to a boil.
Add the rice and cook for the time indicated on the package.
When cooked, drain it and let it cool slightly.
Peel the carrots and grate them with a grater
In a pan, heat some olive oil, add the chopped onion and sauté for a few minutes.
Add the carrots and cook for about 5 minutes, just enough to soften them.
Add the sausage, removed from the casing, and break it up with a fork while browning.
In a bowl, combine the mashed potatoes, cooked rice, browned sausage, sautéed carrots, and half of the grated Parmesan. Mix well and adjust the salt.
Take a blanched savoy leaf, place about a generous tablespoon of filling in the center.
Fold one long side inwards first,
Then the other
and roll the leaf from the bottom to the top, tightening well to close the roll.
Place the cabbage rolls, side by side, in a baking dish lined with parchment paper.
Sprinkle with the remaining grated Parmesan and drizzle with a little extra virgin olive oil.
Bake in a static oven at 350°F for about 25-30 minutes.
Cook the cabbage rolls in an air fryer at 350 degrees for about 6-8 minutes or until golden brown. Once cooking is complete, let the rolls rest for a few minutes and serve. Enjoy from Barbara!
Storage
The cabbage rolls keep in the fridge in an airtight container for 2-3 days. Before serving, I recommend reheating for 5 minutes in an air fryer at 320°F or in a static oven at 340°F for about 8 minutes. You can also reheat with a little oil in a pan.
You can freeze them. Let them cool completely. Place them on a paper tray separated from each other and freeze for a few hours. Then pack them in freezer bags and store in the freezer for 3 months.
To thaw, let them defrost the night before in the fridge or a few hours at room temperature. Reheat for a few minutes in the oven, air fryer, or in a pan.
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