Another tasty recipe for making cabbage rolls, as an alternative to the classic meat fillings. In this case, I stuffed the savoy cabbage leaves with a filling of boiled potatoes, ricotta, olives, capers, and parsley, then baked everything in the oven. The cabbage and potato rolls are very simple, tasty, and rustic, they are prepared in little time and are perfect as a vegetarian main or as a side dish. Cabbage is an excellent seasonal vegetable, precious for our health and very versatile in the kitchen, the rolls are always a great solution to use the outer leaves, those a bit greener and tougher. Try this recipe, it’s really delicious!
Here are more ideas for you:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2People
- Cooking methods: Oven, Stove
- Seasonality: Autumn, Winter
- Energy 193.98 (Kcal)
- Carbohydrates 29.36 (g) of which sugars 1.72 (g)
- Proteins 8.08 (g)
- Fat 5.43 (g) of which saturated 2.98 (g)of which unsaturated 1.86 (g)
- Fibers 3.93 (g)
- Sodium 235.10 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 leaves savoy cabbage
- 1 lb potatoes
- 2 tablespoons Taggiasca olives (or black)
- 1 tablespoon salted capers
- 3.5 oz ricotta
- parsley
- Grana Padano, grated
- extra virgin olive oil
- butter
- salt
- pepper
- garlic powder (to taste)
Tools
- Baking dish
- Bowl
- Pot
- Steamer basket
Preparation
Wash the leaves of the cabbage, choosing the outer, larger ones.
Steam them for about 10 minutes, placing them in a pot with a little water and putting them in the appropriate basket.
Then remove them from the heat and let them dry on a towel or kitchen paper.
Peel the potatoes and cook them in the microwave, or boil them.
Transfer them to a bowl and mash with a fork or potato masher. Add the ricotta, salt, pepper, and a pinch of garlic if desired.
Finely chop the olives, capers (rinsed and squeezed), and parsley. Add them to the potatoes and mix everything (1).
Take the cabbage leaves and divide them in half, removing the harder rib in the center.
Stuff each leaf with the potato filling (2), then roll up to form 8 rolls.
Grease a baking dish with a little extra virgin oil and arrange the rolls in it, without overlapping.
Add a small piece of butter (or more oil) on top and a sprinkle of grated grana (3).
Put the dish in a fan oven at 375-390°F and bake for 20-25 minutes.
The cabbage and potato rolls are ready, serve them hot as a vegetarian main or a rich side dish.
Tips and Notes
If you prefer, you can cook the rolls in a pan, with a little extra virgin oil.
You can flavor the potatoes with other herbs to taste, or add more grated cheese.
The cabbage leaves can also be cooked in salted boiling water, for 1-2 minutes. However, I recommend steaming as they remain more firm and flavorful.
You can cook the potatoes in the microwave, in boiling water, or steamed.
If you want to keep following me
You can find me on Facebook, Instagram and Pinterest!
To receive the daily recipe for free, you can subscribe to my Telegram channel.
If you like the recipes and want to support my work, you can buy me a coffee on Ko-fi.
