The savoy cabbage rolls with meat without eggs light and baked are colorful and charming bundles filled with tender ground meat.
For my rolls, I used:
• leaves of savoy cabbage;
• selected ground meat, mixed beef and pork, first-cut lean [for even leaner rolls, you can use white meat such as chicken or turkey, preferably breast].
Cabbages, typically winter vegetables, are healthy, low-calorie, and rich in fiber.
The savoy cabbage, similar to white cabbage, is among the most common varieties; good even raw, we blanch it just enough to roll our rolls without tearing the leaves.
The leaves are characterized by prominent veins and have an intense flavor, the outer ones are green, and the inner ones tend toward yellow.
The filling ingredients are the same as those I use for making meatballs without eggs.
- Difficulty: Medium
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 2People
- Cooking methods: Boiling, Electric Oven
- Cuisine: Italian
Ingredients
For the filling of my rolls, I used:
• chosen ground meat, mixed beef and pork, first-cut lean [for even leaner meatballs, you can use white meat such as chicken or turkey, preferably breast].
- leaves savoy cabbage (6-8 whole outer)
- as needed water
- 1 pinch salt
- 8.5 oz mixed ground beef and pork (first-cut lean)
- 1 tbsp whole-wheat breadcrumbs
- 1 tbsp grated cheese (grana or parmesan)
- 1 pinch garlic powder (optional)
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- as needed chopped parsley
- 1 pinch mixed peppercorns (with grinder)
- 1 drizzle extra virgin olive oil (raw)
Suggested Tools
- 1 Bowl
- Spoons measuring
Preparation
Clean the savoy cabbage, select the leaves:
• discard the outer damaged or broken leaves;
• select the first whole available leaves;
• avoid the inner leaves* as they are difficult to separate without breaking and too small to roll.
* you can use them for making light pizzoccheri [without potatoes and butter].After discarding the outer damaged or broken leaves, gently detach the first available 6-8 whole leaves, being careful not to break them.
Thoroughly wash the leaves under running water.In a pot, bring salted water to a boil, enough to blanch a couple of leaves at a time.
Gently submerge the leaves and blanch them for about 5 minutes.
Using a slotted spoon, gently transfer the blanched leaves to a colander and let them drain.
Repeat the operation until all selected leaves are blanched.In a bowl, pour:
• the ground meat;
• the whole-wheat breadcrumbs [a 15 g measure or 1 heaping tablespoon];
• the grated cheese [a 15 g measure or 1 heaping tablespoon];
• garlic powder [optional];
• a pinch of salt;
• a pinch of pepper;
• chopped parsley if you like;
and mix the ingredients.Divide the mixture into as many parts as there are leaves to fill.
Prepare the savoy cabbage rolls:
• gently and thoroughly drain a savoy cabbage leaf;
• place it on a cutting board;
• compact a mound of meat into a cylindrical shape and place it in the center of the savoy cabbage leaf;
• roll the leaf, closing the roll;
• fold the sides to form a sort of sealed bundle.Repeat the previous operations until the rolls are completed.
Line a baking tray with a sheet of parchment paper and place the rolls on top.
Briefly preheat the oven.
Bake at 356°F (180°C) in a ventilated oven for about 30 minutes.Plate up.
Grind a bit more pepper and drizzle with a bit of extra virgin olive oil.Your savoy cabbage rolls with meat without eggs are ready.
Enjoy your meal!
Variations
As an alternative to savoy cabbage leaves, you can use white cabbage leaves or black cabbage leaves.
FAQ (Questions and Answers)
You should know!
Since this is a preparation based on ground meat, it must always be well cooked and not rare to avoid the risk of foodborne illnesses from pathogenic microorganisms.
On a steak, any contamination remains superficial and is eliminated during cooking.
✓ for this reason, it is possible to eat a rare or lightly cooked steak.
In preparations based on ground meat, contamination can spread inside.
✗ for this reason, when consuming hamburgers, meatballs, or other dishes based on ground meat, it is important that the cooking is complete, and there are no pink or undercooked areas.
