Breaded cabbage rolls are a simple, tasty, and delightful recipe. I bought a Savoy cabbage and thought of making rolls to make them even more delicious. Besides adding a filling of cooked ham and smoked scamorza, I breaded them and I must say, they were a hit! Breaded cabbage rolls are crispy outside and soft and gooey inside, cooked in the oven, so they will be liked by both adults and children. They are truly irresistible!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8 breaded cabbage rolls
- Cooking methods: Oven, Electric Oven, Air Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5.3 oz smoked scamorza
- 3.5 oz cooked ham
- 8 leaves Savoy cabbage
- 2 eggs
- to taste salt
- to taste black pepper
- to taste breadcrumbs
- to taste all-purpose flour
- to taste extra virgin olive oil
Steps
Breaded cabbage rolls are very simple and quick to prepare. First, separate the cabbage leaves, rinse them, and blanch a few at a time (2-3) in salted boiling water for 4-5 minutes.
Drain the cabbage leaves well, stuff each one with a bit of cooked ham and a piece of cheese, and form rolls. Fold in the sides first, then roll them, so the filling won’t escape during cooking.
Coat the breaded cabbage rolls first in flour, then in the beaten eggs with a pinch of salt, and finally in breadcrumbs.
Place the breaded cabbage rolls on a baking sheet, drizzle with extra virgin olive oil, and bake them in a preheated oven at 392°F (200°C) for about 20 minutes, until golden brown.
Notes:
Breaded cabbage rolls can be stored at room temperature for a few hours or in the fridge for a couple of days. You can customize the filling with ingredients you prefer, even just cheese for a vegetarian version.
Other cabbage recipes HERE
