These Savoy Cabbage Rolls with Gorgonzola and Taggiasca Olives made with stale bread are perfect not only for using up stale bread, but also to please everyone at the table. A one-dish meal with lots of cheese that you can bake in the oven or cook in a pan by immersing the rolls in a simple tomato sauce that cooks while you prepare the rolls.
A recovery recipe that works perfectly with other cheeses too—we added small pieces of scamorza to the gorgonzola so that when melted they create a stringy filling. If you prefer, you can use provolone, even smoked provola.
A tasty vegetarian main course that can be prepared in less than 30 minutes and that you can obviously make in the early morning or afternoon so they are ready to reheat before sitting down to eat.
Below, as always, I leave you other recipes with cabbage—tasty and simple—and then let’s find out how to prepare the Savoy Cabbage Rolls with Gorgonzola and Olives, right below the photo 😉
See you soon with the next recipe, Ana Amalia!
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 10 Pieces
- Cooking methods: Stovetop, Electric oven
- Cuisine: Italian
- Seasonality: Fall, Winter and Spring
Ingredients for Savoy Cabbage Rolls with Gorgonzola and Olives
- 12 leaves savoy cabbage (outer large leaves)
- 9 oz stale bread
- 3 1/3 tbsp milk (or vegetable broth, to soften the bread)
- 3.5 oz gorgonzola
- 4.2 oz scamorza (or provola)
- 2 oz Taggiasca olives (pitted (about 1/3 cup))
- 1 egg (large)
- 2 pinches salt
- to taste black pepper (ground)
- 14 oz tomato passata (or diced tomatoes)
- Half onion
- 2 tbsp extra virgin olive oil
- 2 pinches salt
- to taste basil
- 1.8 oz Parmigiano Reggiano PDO (grated (about 1/2 cup))
Preparation: Savoy Cabbage Rolls with Gorgonzola and Olives
Prepare the cabbage: Wash the savoy cabbage leaves, remove the tougher central rib and blanch them in salted water for about 3–5 minutes until they are tender but still have some texture. Drain them and gently dry on a clean towel.
Prepare the filling: Soak the stale bread in the milk (or broth) for 10–15 minutes, then squeeze it well and place it in a bowl.
Season: Add the gorgonzola and diced scamorza to the bread, slice the Taggiasca olives, add the egg, then salt and pepper.
Mix well until you get a homogeneous filling.
Prepare the sauce: Meanwhile, chop the onion and soften it in a wide pan with the extra virgin olive oil. Once it becomes translucent, add the tomato passata and cook over low heat.
After a few minutes, season with salt and add torn basil leaves.
Form the rolls: Take a cabbage leaf, place a tablespoon of filling in the center, fold the side edges inward and roll the leaf up around the filling.
On the stovetop: You can choose to cook the rolls directly in the same pan where the sauce is cooking.
Place the rolls into the sauce, add a ladle of hot water, cover with a lid and simmer on low heat for 20 minutes. When done, sprinkle generously with grated cheese.
In the oven: Arrange the rolls in a baking dish with a little tomato sauce on the bottom, add the remaining sauce on top and bake in a preheated conventional oven at 356°F–392°F (180°C–200°C) for about 20–30 minutes, until golden.
Sprinkle with grated cheese and serve.
How to store Savoy Cabbage Rolls with Gorgonzola and Olives
You can store them in the refrigerator for up to 2 days in an airtight container. Or freeze them well wrapped, but if freezing from par-cooked state leave them undercooked by at least 10 minutes so they finish cooking properly when reheated.
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FAQ (Questions & Answers) Savoy Cabbage Rolls with Gorgonzola and Olives
How do I prevent the cabbage leaves from tearing?
It’s essential to blanch them for about 2–5 minutes until they are tender but still sturdy. After cooking, plunge them immediately into ice water to stop the cooking and preserve the bright green color.
Do I need to remove the central rib?
Yes, the white central rib is often too tough and woody. You can make a triangular cut at the base or flatten it gently with a meat mallet to make the leaf more flexible when closing the roll.
Can I prepare them in advance?
Yes, you can assemble them and keep them in the refrigerator for up to 2 days before cooking.
Can they be frozen?
Yes, the rolls can be frozen either raw or cooked (if the ingredients were fresh), and they keep well for about 3 months.
Can I enrich the recipe?
Many variations suggest adding mashed boiled potatoes for a creamier texture.
