The SAVOY CABBAGE ROLLS WITH POTATOES, OLIVES AND CAPERS are an easy, tasty and flavorful dish, perfect to prepare during the winter season. The savoy cabbage leaves, blanched to make them soft and flexible, wrap a creamy filling of boiled mashed potatoes, enriched with black olives cut into rounds and capers, which give a savory and intense note.
They are ideal as an appetizer, main course or a tasty side dish, also perfect to prepare in advance and enjoy hot or warm. I paired them with a béchamel sauce to create a crust on top that makes them delicious, but they can be served with tomato sauce or simply with oil or butter and Parmesan.
For a tastier, though less light, version, I suggest the savoy cabbage rolls with a minced meat and cheese filling.
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- Difficulty: Very easy
- Cost: Very affordable
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 8 leaves savoy cabbage
- 14 oz red potatoes
- 1/2 cup grated Parmesan cheese
- salt
- 1 oz black olives
- 1 tbsp capers (desalted)
- 3/4 cup milk
- 1 tbsp butter
- 1 tbsp all-purpose flour
- to taste salt
- to taste nutmeg
For the savoy cabbage rolls with potatoes, olives and capers you will need
- 2 Pots
- 1 Baking dish
- 2 Saucepans
- 1 Cutting board
- 1 Potato masher
- 1 Hand whisk
Preparation of savoy cabbage rolls with potatoes, olives and capers
Clean the savoy cabbage. Carefully remove the larger leaves, trying not to tear them. Trim the woody central rib, wash them and blanch them in boiling salted water for 4 minutes.
After cooking time, drain the cabbage placing the leaves open on a tea towel or on paper towels and let them cool.Meanwhile, put water and salt in a pot. Add the potatoes and boil them for about 30 minutes. Once cooked, drain and peel them.
Mash the potatoes and place them in a bowl with the chopped olives, the desalted and chopped capers, the Parmesan and season with salt. Mix everything well and set aside.
Lightly salt the inner side of the cabbage leaves, fill them with a compacted roll of the mixture and roll them up to form a roll.
Butter the bottom of a baking dish and place the savoy cabbage rolls with potatoes in it. Lightly salt and set aside.
Heat the milk with a pinch of salt. Meanwhile, melt the butter in a small saucepan over low heat. Add the flour and, stirring with a whisk, toast it. Add the hot milk, a grating of nutmeg and cook, stirring constantly, until the béchamel sauce has thickened.
Once ready, spread it over the rolls and finish with a sprinkle of Parmesan.
Bake the savoy cabbage rolls with potatoes, olives and capers in a preheated conventional oven at 356°F for about 30 minutes or until a light crust forms on top.
Once ready, remove from the oven, let rest for 5 minutes and serve.
