NEAPOLITAN CABBAGE ROLLS with potatoes and provola, very simple and good, perfect for dinner, also great as an appetizer or light dish.
I wanted to bring something tasty but with vegetables to the table, so I took a nice 0 km cabbage and prepared these Neapolitan cabbage rolls that are a blast. Inside you find soft potatoes, stringy provola, and Mediterranean flavor, outside cabbage leaves that hold everything together perfectly.
This is a vegetarian recipe, perfect for those following a flexitarian or Mediterranean diet, ideal when you want a different dinner without spending hours at the stove. The cabbage rolls are simple, economical, and even those who say they don’t love vegetables like them (field-tested).
You can serve them as a light main course, as a vegetarian second course, or even as a hot appetizer when you have guests. And yes, the stringy heart of provola is addictive.
Follow me in the kitchen today, there are Neapolitan cabbage rolls.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4 Pieces
- Cooking methods: Stove, Air Frying
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 4 leaves savoy cabbage
- 10 oz potatoes
- 1 egg
- 5 oz provola cheese
- 4 slices speck
- 1 pinch pepper
- salt
- 1 tbsp grated Parmesan cheese
- chopped parsley
Steps
Bring salted water to a boil, blanch the leaves for 2–3 minutes, drain and cool them in cold water. Dry them and remove the hard central rib.
Boil the potatoes and mash them in a bowl, add the egg, some breadcrumbs, Parmesan, and parsley if using, salt, and pepper.
Add the diced provola and usually salami is added.
Put a spoonful of filling on each leaf, roll it up and close it by folding the sides.
Wrap the rolls with the slices of speck and place them in a baking dish, brush the rolls with oil and lightly pass them in breadcrumbs.
Place them in an oiled baking dish, add a drizzle of oil, breadcrumbs, and bake at 350°F for 25–30 minutes, until golden, in a pan or in an air fryer at 350°F for 12 minutes.
Bon appétit
If you like the recipe click on the stars at the end of the article. THANK YOU!
NEAPOLITAN CABBAGE ROLLS
👉 Smart tip: blanch the cabbage just enough to soften it, it should remain elastic.
👉 For a top result, use starchy potatoes and squeeze the filling well.
👉 If there are leftovers, they are even better the next day warmed in a pan or air fryer.
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FAQ NEAPOLITAN CABBAGE ROLLS
Can Neapolitan cabbage rolls be prepared in advance?
Absolutely yes, you can prepare them a few hours in advance and cook them when needed.
Can I substitute the provola?
Of course, scamorza or well-drained fiordilatte also works well.
Are they suitable for a vegetarian diet?
Yes, they are 100% vegetarian if you remove the speck, perfect also for Mediterranean cuisine.
Can they be frozen?
Better not, cabbage tends to lose its texture. Better fresh.
