When you think about rolls, it’s always a joy, whether they’re made of meat, chicken, or vegetables, since they almost always win everyone’s heart! In my version, I’ve put together cabbage, potatoes, and bresaola to break up the somewhat delicate flavor. The preparation is easy: just soften the leaves with steam cooking and create a sort of mashed potatoes for the filling. A pleasure to savor for you and anyone at the table, plus a healthy and tasty dish with few ingredients.

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Difficulty: Easy
Cost: Affordable
Preparation time: 1 Hour 15 Minutes
Portions: 4
Cooking methods: Steam
Cuisine: Italian

Ingredients

For the Cabbage Rolls with Potatoes and Bresaola

1 savoy cabbage
1 cup water
1.1 lbs potatoes
to taste extra virgin olive oil
to taste salt
2 teaspoons grated Parmesan cheese
4.4 oz bresaola

Tools

Baking dish

Steps

To make the Cabbage Rolls with Potatoes and Bresaola

First, boil the potatoes in salted water until fully cooked, then let them cool and peel them
Then remove the cabbage leaves and rinse them under running water
Next, put the cup of water in a large saucepan to create steam cooking, then add the leaves inside, cover with the lid, and steam over medium-low heat for about 20 minutes
Meanwhile, mash the boiled potatoes with a ricer and season with olive oil, salt, and grated Parmesan cheese. Finally, mix everything by adding the bresaola cut into small pieces
To proceed, take a steamed cabbage leaf and place it on a surface, then put a tablespoon of filling in the center and wrap it to form a roll
Continue creating the remaining rolls until you run out of ingredients, and place them one by one in a baking dish
To finish, preheat the oven to 356°F and bake for 30 minutes
Finally, remove the baking dish from the oven and let it rest for about 15 minutes before serving