Baked Savoy Cabbage Rolls are a truly delicious second course, reminiscent of the Pes Coi from the Piedmont tradition, which, however, were prepared with leftover meat, 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.

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Difficulty: Easy
Cost: Economical
Preparation time: 1 Hour
Portions: 40 Pieces
Cooking methods: Oven
Cuisine: Italian Regional
Region: Piedmont
Seasonality: All seasons, Autumn, Winter

Ingredients

2 savoy cabbage (about 2.2 lbs each)
3 Eggs
1.8 lbs beef (ground)
1.1 lbs sausage (pork)
2.8 oz Parmigiano Reggiano DOP (grated)
2 pinches Fine salt
to taste black pepper (ground, optional)
1 pinch Coarse salt

Preparation

As the first step, clean the cabbages, remove the hard part of the core, remove the leaves and wash them.
Put about half water in a pot, once it boils, add a pinch of salt, the cabbage leaves and cook them for about 5/10 minutes, until they are soft, but not too soft.
Drain them in a colander to remove excess water. If you want, you can place them on the edges of the colander.
Finely chop the smaller leaves, as well as the heart of the cabbage, using a mezzaluna or a mixer, and set them aside.
In a large bowl, place the eggs with two pinches of fine salt, beat them with a fork, add the Parmesan, the chopped cabbage, the ground meat, the sausage from which you have removed the skin, and mix well with your hands.
If desired, you can add some pepper.
Now take a cabbage leaf, place some of the meat mixture (about 1.4 oz), roll the leaf, fold the two outer parts inward and finish rolling your roll.
Continue like this until you have used all the leaves and all the filling.
You will get about 40 rolls.
Bake at 356°F for about 45 minutes.
Ensure that the water released by the cabbages has dried and that they are golden on the surface.

Tips/Advice

The number of rolls is obviously approximate: it depends a lot on the size of the cabbage leaves and the amount of filling you put in.

I have indicated approximately two cabbages of about 2.2 lbs, but this is also an indicative figure, it depends greatly on the number of leaves and the size of the core and hard parts present.

To make them even tastier, you can add mortadella or ham to the filling, even provolone and season with marjoram and nutmeg.

To your taste, you can also add a bit of tomato sauce.

If you liked the Baked Savoy Cabbage Rolls, try the other recipes with Cabbages:

Pizzoccheri with Savoy Cabbage, Potatoes, and Raschera

Vegan Cabbage Rolls Stuffed with Rice and Vegetables

Ravioli Stuffed with Savoy Cabbage by Grandma Teresa