Baked Cabbage Rolls are a truly delicious second course, reminiscent of the Pes Coi from the Piedmontese tradition, which were prepared with meat leftovers, such as roast, and cooked in a pan with plenty of oil. It’s a recipe we’ve been making in our family for many years, truly a delight.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 1 Hour
- Portions: about 40 rolls
- Cooking methods: Oven
- Cuisine: Italian Regional
Ingredients
- 2 savoy cabbage (about 2.2 lbs each)
- 3 Eggs
- 1.76 lbs beef (minced)
- 1.1 lbs sausage (pork)
- 2.82 oz Parmigiano Reggiano DOP (grated)
- 2 pinches Fine salt
- to taste black pepper (ground, optional)
- 1 pinch Coarse salt
Preparation
First, clean the cabbages, remove the hard part of the stalk, separate the leaves and wash them.
Fill a pot halfway with water, when it boils add a pinch of salt, the cabbage leaves and cook for about 5/10 minutes, until they are soft but not too much.
Drain them in a colander to remove excess water. You can place them on the edges of the colander if you like.
Finely chop the smaller leaves and the heart of the cabbage with a mezzaluna or a mixer and set aside.
In a large bowl, place the eggs with two pinches of fine salt, beat them with a fork, add the Parmigiano, the chopped cabbage, the minced meat, the sausage (with skin removed) and mix well with your hands.
You can add a bit of pepper to taste.
Now take a cabbage leaf, put some of the meat mixture (about 1.4 oz), roll the leaf, tuck the two outer parts inward and finish rolling your roll.
Continue until you have used all the leaves and filling.
You will get about 40 rolls.
Bake at 356°F for about 45 minutes.
Check that the water released by the cabbages has evaporated and that they are golden on the surface.
Suggestions/Tips
The quantity of rolls is approximate: it depends a lot on the size of the cabbage leaves and the amount of filling you use.
I have indicated approximately two cabbages weighing about 2.2 lbs, but this is also indicative, as it depends a lot on the number of leaves and the size of the stalk and hard parts present.
To make them even tastier you can add mortadella or ham to the filling, also provola and season with marjoram and nutmeg.
To your taste, you can also add a bit of tomato sauce.
If you liked the Baked Cabbage Rolls, try the other recipes with Cabbage:
Pizzoccheri with savoy cabbage, potatoes, and raschera
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