Savoy cabbage rolls with potatoes and baked cheese are a simple and wholesome main course, perfect also when spring arrives and you want to bring seasonal recipes to the table that are substantial yet light. The savoy cabbage leaves become tender and wrap a creamy filling of potatoes, ham and cheese, resulting in an economical but flavorful dish, ideal for everyday lunch.
These savoy cabbage rolls stuffed with potatoes, ham and cheese are ideal for the Easter menu, for a family dinner and are among the most beloved main courses of home cooking. They are a potato-based recipe 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 sautéed or grilled mushrooms.
If you love oven-gratin recipes, I also recommend trying cheese-stuffed roasted pepper rolls, equally easy to make and perfect for a tasty dinner.
The contrast between the golden crust on top and the gooey center makes them irresistible, just like traditional recipes that smell of home and handed-down gestures.
Follow me in the kitchen and I will show you how to prepare savoy cabbage rolls stuffed with potatoes, ham and melty cheese, 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 Potatoes in the Oven
- 7 leaves savoy cabbage leaves
- 1 lb 5 oz potatoes
- 2.5 oz grated cheese (Parmesan-style)
- to taste salt
- to taste parsley
- 7 oz provola 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 Potatoes and Cheese in the Oven
To prepare this main course, start by cooking the potatoes. Immerse them in cold water, season with salt and bring to a boil. Let them cook until they are tender when pierced with a fork: this will take about 35-45 minutes, depending on size.
Alternatively, place them in a bowl, add half a cup of water, season with salt, cover with microwave-safe film and cook for 20-30 minutes, again depending on size.Or do as I do and use a microwave steamer and cook for 20 minutes at 900W.
Separate the savoy cabbage leaves, discard the tougher outer ones and keep the more tender leaves. Rinse them under running water and blanch them in salted boiling water for about 5 minutes.
Drain them with a slotted spoon and place them on absorbent paper, then gently pat them dry, taking care not to tear them.
Peel the potatoes and mash them while still hot; the process will be easier with a potato ricer.
Add the parsley, grated cheese, salt and mix to obtain a homogeneous mixture.
Lay the savoy cabbage leaves on a cutting board and, one at a time, fill them with a generous spoonful of the potato mixture, a thin slice of cheese and a little ham.
Fold the leaf sides over and roll so the filling is enclosed 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, cover with slices of cheese (one for each roll), sprinkle lightly with breadcrumbs and bake in a preheated conventional oven at 356°F for about 20 minutes.
They will be ready when the cheese on top is golden.
Remove from the oven and serve 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 restore the filling to its soft, melty texture, 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 reheat 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 want a stronger flavor, add some Pecorino 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.
Frequently Asked Questions
Can I prepare the savoy cabbage rolls with potatoes and cheese in advance?
Yes, you can assemble them a few hours ahead and keep them in the refrigerator until it’s time to bake them.
How can I avoid the savoy cabbage leaves tearing?
Blanch them for a few minutes in salted water: they will become soft and elastic, making them easier to roll.
How should I reheat the cabbage rolls with cheese?
I suggest reheating them in the oven for a few minutes so the filling stays soft and melty.
