The Savoy cabbage rolls with baked potatoes are simple and tasty, perfect for bringing a warm, melty recipe to the table during the winter season. An easy preparation made with wholesome ingredients and wrapped in the delicate flavor of savoy cabbage, enclosing a soft and creamy filling of potatoes, ham and cheese.
These Savoy cabbage rolls with baked potatoes are ideal for a family dinner and belong to the main courses most loved in home cooking. They are a potato recipe combined with savoy cabbage, also perfect as a complete one-dish meal, and if you want to make a vegetarian version, you can replace the ham with sauteed or grilled mushrooms.
If you love baked gratin recipes, I also recommend trying the baked pepper rolls with cheese, equally easy to prepare and perfect for a tasty dinner.
The contrast between the golden crust on top and the melty center makes them irresistible, just like recipes from the past that smell like home and handed-down gestures.
Follow me in the kitchen and I’ll show you how to make melty, tasty Savoy cabbage rolls with baked potatoes, but first I remind you to check my Facebook page and my Instagram profile to stay updated on all new recipes.
Also take a look at these vegetable rolls:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 40 Minutes
- Portions: 7
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
- Energy 133.13 (Kcal)
- Carbohydrates 10.96 (g) of which sugars 2.05 (g)
- Proteins 6.64 (g)
- Fat 7.40 (g) of which saturated 3.31 (g)of which unsaturated 1.98 (g)
- Fibers 1.83 (g)
- Sodium 420.13 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients to make Savoy Cabbage Rolls with Baked Potatoes, Melty and Easy
- 7 leaves savoy cabbage leaves
- 21 oz potatoes
- 2 oz cheese (grated, such as Parmesan)
- to taste salt
- to taste parsley
- 7 oz cheese (type provola)
- 7 oz cooked ham
- 1 tablespoon breadcrumbs
- to taste extra virgin olive oil
Tools
- Baking dish
- Pot
Steps to make Savoy Cabbage Rolls with Baked Potatoes
To prepare this main course, start by cooking the potatoes. Immerse them in cold water, add salt and bring to a boil. Let them cook until they are soft when pierced with a fork: this will take about 35-45 minutes, depending on size.
Alternatively, place them in a microwave-safe bowl, add half a cup of water, season with salt, cover with microwave-safe plastic wrap and cook for 20-30 minutes, depending on size.Or do like me and use a microwave steamer and cook for 20 minutes at 900W.
Separate the savoy cabbage leaves, discard the tougher outer ones and set aside the more tender leaves. Rinse them under running water and blanch them in salted boiling water for about 5 minutes.
Lift them out with a slotted spoon and place them on absorbent paper, then gently pat them dry, being careful not to tear them.
Peel the potatoes and mash them while still hot — the process is easier with a potato ricer.
Add the parsley, the grated cheese, salt and mix to obtain a homogeneous mixture.
Lay the cabbage leaves on a cutting board and, one at a time, fill them with a heaping tablespoon of the potato mixture, a thin slice of cheese and a little ham.
Fold the leaf sides over and roll up to enclose the filling inside the leaf.
Once all the rolls are formed, arrange them in a baking dish, drizzle with a little oil, pour in half a cup of water, top each roll with a slice of cheese, sprinkle with a little breadcrumbs and bake at 356°F (conventional) for 15-20 minutes.
They will be ready when the cheese on top turns golden.
Remove from the oven and serve while still hot.
STORAGE
Savoy cabbage rolls with potatoes can be stored in the refrigerator in an airtight container for up to 2 days. Before serving, I recommend reheating them in the oven for a few minutes to bring the filling back to being soft and melty as if freshly made.
If you prefer, you can also freeze them after cooking: let them cool completely, then place them in the freezer. When needed, simply thaw in the refrigerator and heat in a hot oven for a few minutes.
NOTES AND TIPS
You can replace provola with scamorza or well-drained mozzarella.
For a vegetarian version, omit the cooked ham.
If you prefer a stronger flavor, add Pecorino cheese to the potato filling.
For a crispier gratin, sprinkle the surface with breadcrumbs and grated cheese before baking.
If the savoy cabbage leaves are too large, you can halve them by removing the tougher central rib.
Can I prepare the savoy cabbage rolls with potatoes in advance?
Yes, you can assemble them a few hours ahead and keep them in the refrigerator until cooking time.
How can I prevent the cabbage leaves from tearing?
Blanch them for a few minutes in salted water: they will become soft and elastic, making them easier to roll.
How to reheat the cabbage rolls
I recommend reheating them in the oven for a few minutes so the filling stays soft and melty.
