Cabbage Leaves Stuffed with Pesto Rice: The Gluten-Free “Dinner-Saver” First Course
Savoy cabbage is one of my favorite allies in the kitchen: inexpensive, versatile and tasty. Every time I buy one, my first thought goes to the outer leaves: large, sturdy and perfect to become the shell of delicious rolls. The core of the cabbage often ends up julienned for salads or other preparations. Here we’ll use the largest leaves, the stars of this nutritious and impressive first course together with the rice! I chose the Roma variety, with small round grains, which I love for its ability to bind flavors perfectly.
Why you’ll love this recipe
In just over half an hour you’ll bring a dish to the table that’s suitable for the whole family. It’s naturally gluten-free, so perfect for all your guests. Finally, despite the simplicity of preparation, it’s quite showy!
Smart tip: Have last-minute guests? These rolls are the ideal solution: while the rice is boiling, prepare the leaves, and the oven does the rest! Try them and you’ll thank me!
If you like savoy cabbage, below I leave you other tasty ideas to prepare it in many different ways and enjoy it on every occasion!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8 rolls
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
⚠ IN THIS RECIPE THERE ARE ONE OR MORE AFFILIATE LINKS. The products I recommend are the same that I use in my recipes; purchasing them through my blog helps support me and my work, while it won’t cost you anything extra!
- 8 leaves savoy cabbage
- 1/2 cup Roma rice (or Originario)
- 3 oz scamorza cheese
- 1/2 cup grated Parmesan cheese
- 10 tbsp Genoa pesto
- 5 olives
- to taste extra virgin olive oil
- to taste salt
Tools
- 1 Cutting board
- 1 Knife
- 1 Baking dish
- 1 Saucepan
- 1 Tongs
- Paper towels
Steps
Thoroughly wash 8 large, crisp savoy cabbage leaves, then use a knife to remove the central rib which is tougher and less pleasant to eat.
Blanch them in a saucepan a few at a time in boiling, salted water for 2-3 minutes.
Drain them using kitchen tongs and pat them dry with paper towels.
In the same pot where you blanched the cabbage leaves, now cook the rice* for 12-13 minutes or according to the times indicated on your package, having previously rinsed it under running water.
Meanwhile, on a cutting board, pit the olives and slice them together with the cheese.
Season with salt, turn off the heat and drain the rice.
Toss the rice with the basil pesto and mix well so it is fully flavored.
Add also 1 oz (about 1/3 cup) of grated Parmesan and combine everything.
At this point place each cabbage leaf open on the cutting board, add a heaping tablespoon of pesto rice, top with 1-2 slices of scamorza and some olive slices.
Fold the top flap inward first, then fold the side flaps inward.
Roll tightly to form the rolls.
Place the rolls one by one on a well-oiled baking tray, drizzle the surface with more oil and sprinkle with the remaining grated Parmesan. Put into a preheated oven at 374°F for 25 minutes.
A light crust should form on the surface. Turn off the oven and serve still warm or at room temperature.
And voila… the cabbage leaves stuffed with pesto rice are ready to enjoy!
Enjoy your meal from La Cucina di FeFè!
Storage
👉 You can prepare the cabbage rolls stuffed with pesto rice well in advance and store them in the fridge in suitable refrigerated containers for 2-3 days.
Tips, notes, variations and suggestions
🔵* If you can’t find Originario rice, other types such as Carnaroli, Vialone Nano or Roma will also work well for the texture.
🔵Don’t like the pesto and rice combo? Don’t worry, try the version with tomato passata and mozzarella, really surprising!
FAQ (Questions and Answers)
1. Can I make them vegan?
Absolutely yes! Substitute the scamorza with diced smoked tofu or a melting plant-based cheese.
2. Can they be prepared in advance?
Yes, you can assemble them in the morning and bake them 15 minutes before serving.
