A simple and quick recipe, with few ingredients you usually already have at home. You can use any ham and cheese you like. The important thing is that the cheese is not too watery; if you use mozzarella like I did, let it drain first and in the last 10 minutes, if it is too liquid, place the pan on the lowest rack of the oven to dry out the excess water.
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Here you can find a collection of recipes with savoy cabbage:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 21 oz cabbage (you will need about fifteen leaves)
- 2 pinches coarse salt
- 2 mozzarella (125 g each)
- 5.3 oz cooked ham
- 1.8 oz grated Parmesan cheese
- 1.8 oz spreadable cheese (like Philadelphia)
- to taste black pepper (ground)
- to taste olive oil
- to taste fine salt
Steps
Clean and wash the cabbage. Peel it and boil the leaves for about ten minutes in salted boiling water.
Use tongs to remove them from the water and let them drain in a colander.
Now take a pan with a 9-inch diameter, line it with parchment paper and then make a layer of boiled cabbage leaves. Place at least three on top of each other.
Drain the mozzarella, slice them and make a layer over the cabbage leaves. Season with a little oil and salt.
Add another layer of cabbage leaves, at least three on top of each other, season with a little oil and ground black pepper.
A layer of sliced cooked ham, followed by a nice sprinkle of grated Parmesan cheese, a bit less than half of what the recipe calls for.
Finish with a final layer of cabbage leaves, again at least three on top of each other.
Now cover the surface with the remaining grated Parmesan cheese and dollops of spreadable cheese. Drizzle everything with a bit of oil.
Bake at 356°F for about 25 minutes. If it is still watery, place the pan at the bottom of the oven for an additional ten minutes to dry out the excess water.
And now, enjoy your Cabbage Mille-feuille!
Tips and Advice
This Cabbage Mille-feuille is a simple and quick recipe, with few ingredients you usually already have at home. You can use any ham and cheese you like. The important thing is that the cheese is not too watery; if you use mozzarella like I did, let it drain first and the last 10 minutes, if it is too liquid, place the pan on the lowest rack of the oven to dry out the excess water.
Here are more recipes with savoy cabbage:
Collection “Recipes with Savoy Cabbage”
Make sure not to miss the page FACEBOOK, my account INSTAGRAM and the YOUTUBE CHANNEL.
