Have you ever tried cabbage rolls filled with potatoes and mackerel? They make a healthy, tasty main course that’s surprisingly simple to prepare. I love them because they combine the softness of boiled potatoes with the bold flavor of mackerel, all wrapped in fragrant, slightly crisp savoy cabbage leaves. A touch of lemon zest in the filling makes them fresh and even more inviting.
To complete the dish, I placed them in a baking dish with a thin layer of tomato sauce and baked them: the result is a light but flavourful recipe, perfect if you want a tasty alternative to the usual mains. Baked cabbage rolls are also a great idea for a family lunch or a dinner with friends, since they can be prepared in advance and present beautifully.
If you’re looking for an easy, nutritious savoy cabbage recipe, these rolls are just the thing.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Winter, Spring, All seasons
Ingredients
CABBAGE ROLLS WITH POTATO AND MACKEREL FILLING
- 6 large savoy cabbage leaves
- 9 oz potatoes
- 6 oz mackerel
- lemon (zest)
- salt
- extra-virgin olive oil
- 3/4 cup tomato passata
- 1.5 oz Galbanino cheese
Tools
CABBAGE ROLLS WITH POTATO AND MACKEREL FILLING
- 1 Baking pan teglia
- 1 Cutting board tagliere
- 1 Potato ricer schiacciapatate
Steps
Prepare the filling. Mash the boiled potatoes in a bowl, add the flaked mackerel, lemon zest, a pinch of salt and pepper. Mix well until you obtain a homogeneous mixture.
Blanch the cabbage leaves. Immerse them in salted boiling water for 2-3 minutes, then drain and let them cool on a cloth.
Form the rolls. Fill each leaf with 1 tbsp of filling, add a few small cubes of Galbanino cheese, roll and fold the sides in to close well.
Prepare the baking dish. Pour a drizzle of extra-virgin olive oil and a thin layer of tomato passata on the bottom. Arrange the rolls side by side.
Bake. Bake at 356°F for about 20-25 minutes, until the cabbage is tender and the tomato is lightly browned.
The cabbage rolls filled with potatoes and mackerel are ready!
✨Tips
Choose the right leaves The outer cabbage leaves are larger and more flexible: perfect for wrapping the filling without tearing.
Don’t skip the blanching Just a couple of minutes in boiling water will make the cabbage soft and easy to roll.
Compact filling If the potato-mackerel mixture seems too soft, add 1 tbsp of breadcrumbs to stabilize it.
Even cooking Cover the baking dish with aluminum foil for the first 10 minutes: the rolls will stay moist and won’t dry out.
❓FAQ (Questions & Answers)
How should I store the cabbage rolls?
You can store them in the refrigerator for 1-2 days in an airtight container. Reheat them in the oven or in a pan with a splash of water to keep them soft.
Can I prepare them in advance?
Yes, you can assemble the rolls the day before and bake them at the last moment. Alternatively, you can bake them and reheat shortly before serving.
Can they be frozen?
It’s better to freeze them before cooking: they keep their texture better. Just thaw them in the fridge and then bake.
Can I replace the mackerel?
Of course: tuna, salmon or even a vegetarian version with legumes or ricotta work very well.
