The SAVOY CABBAGE ROLLS WITH POTATOES, OLIVES AND CAPERS are an easy, tasty and flavorful dish, perfect to prepare in the winter months. The savoy cabbage leaves, blanched to make them soft and flexible, wrap a creamy filling made of mashed boiled potatoes, enriched with black olives sliced into rounds and capers, which give a savory and intense note.
They are ideal as an appetizer, main course or an appetizing side dish, also perfect to prepare in advance and enjoy either hot or lukewarm. I chose to accompany them with a béchamel sauce to create a little crust on top that makes them delicious, but they can be served with a tomato sauce or simply with oil or butter and Parmesan.
For a more flavorful but less light version, I suggest the savoy cabbage rolls with a ground meat and cheese filling.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 20 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 8 leaves savoy cabbage
- 14 oz red potatoes (about 14 oz (400 g))
- 1.4 oz Parmesan cheese (about 1.4 oz (about 1/3 cup grated))
- salt
- 1.1 oz black olives (about 1.1 oz (about 8–10 olives), sliced)
- 1 tbsp capers in salt (desalted)
- 3/4 cup milk (about 6 fl oz (180 ml))
- 1 tbsp butter (about 15 g)
- 1 tbsp all-purpose flour (about 12 g)
- to taste salt
- to taste nutmeg
For the savoy cabbage rolls with potatoes, olives and capers you will need
- 2 Pots
- 1 Baking dish
- 2 Saucepans
- 1 Cutting board
- 1 Potato masher
- 1 Whisk
Preparation of savoy cabbage rolls with potatoes, olives and capers
Clean the savoy cabbage. Carefully detach the larger leaves, trying not to tear them. Trim the central woody part, wash the leaves and blanch them in boiling salted water for 4 minutes.
After cooking time, drain the cabbage, lay the leaves open on a kitchen towel or on absorbent paper and let them cool.Meanwhile, put water and salt in a pot. Add the potatoes and boil them for about 30 minutes. Once cooked, drain and peel them.
Mash the potatoes and place them in a bowl with the chopped olives, the desalted and chopped capers, the Parmesan and salt. Mix everything well and set aside.
Lightly salt the inside of the savoy cabbage leaves, fill them with a small roll of the compacted mixture and close them to form a roll.
Butter the bottom of a baking dish and place the savoy cabbage rolls with potatoes in it. Lightly season with salt and set aside.
Warm the milk with a pinch of salt. Meanwhile, in a small saucepan melt the butter over low heat. Add the flour and, stirring with a whisk, toast it. Add the hot milk, a grating of nutmeg and cook, stirring continuously, until the béchamel sauce has thickened.
Once ready, spread the béchamel over the rolls and finish with a sprinkle of Parmesan.
Bake the savoy cabbage rolls with potatoes, olives and capers in a preheated, conventional oven at 356°F for about 30 minutes or until a light crust forms on the surface.
Once ready, remove from the oven, let rest for 5 minutes and serve.
