Savoy Cabbage Parmigiana is a tasty and delicious main course. The recipe I want to tell you about today features a lovely savoy cabbage that I turned into a special dish. A winter version of the classic eggplant parmigiana, but much lighter and more enveloping. The savoy cabbage, with its crinkled leaves that perfectly hold the dressing, is excellent for layering with cheeses and a super creamy béchamel. Savoy cabbage is the true star of winter cooking: it’s rich in vitamins C and K, has antioxidant and anti-inflammatory properties, is high in fiber and low in calories. In this recipe, the cabbage leaves, blanched first, become tender and sweet, embracing layers of melting cheese. And an irresistible crunchy crust does the rest! It’s a great alternative to lasagna for those who want to eat lighter without giving up flavor, and it’s perfect to prepare in advance: actually, the next day, reheated, it’s even better because the flavors have had time to meld perfectly. What do you think — have I convinced you to try it? Let’s run to the kitchen and make a delicious Baked Savoy Cabbage Gratin together.
DON’T MISS THESE RECIPES TOO:
- SAVOY CABBAGE AND CARROT SALAD the best winter recipe
- ORIENTAL-STYLE CABBAGE with sesame and soy sauce
- CAULIFLOWER WITH BÉCHAMEL BAKED in the oven — cauliflower has never been so good
- PASTA WITH POTATOES, CABBAGE AND PROVOLA creamy and stretchy
- RED CABBAGE WITH APPLES IN THE PAN an unmissable recipe
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: 4People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 298.50 (Kcal)
- Carbohydrates 9.73 (g) of which sugars 3.50 (g)
- Proteins 18.53 (g)
- Fat 21.05 (g) of which saturated 5.63 (g)of which unsaturated 2.90 (g)
- Fibers 2.84 (g)
- Sodium 285.20 (mg)
Indicative values for a portion of 205 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 for Savoy Cabbage Lasagna
- 21 oz savoy cabbage (leaves)
- 1 cup béchamel
- 9 oz smoked scamorza (or plain (unsmoked))
- 3/4 cup grated Parmesan cheese
- to taste salt
- 1 pinch black pepper
How to prepare Savoy Cabbage Parmigiana
Separate the cabbage leaves, removing the hard central rib from the larger leaves. Blanch the leaves in lightly salted water for about 3-4 minutes. Drain them and pass them under cold water to preserve the color, then let them dry spread out on a kitchen towel.
Spread 2 tablespoons of béchamel on the bottom of a baking dish. Create the first layer of cabbage leaves, overlapping them slightly. Cover with thin slices of scamorza, 3-4 tablespoons of béchamel and a generous sprinkle of Parmesan. Repeat until the ingredients are used up — I made 5 layers.
Finish with a layer of cabbage, the remaining béchamel, Parmesan and a pinch of pepper. Bake the savoy cabbage millefeuille in a preheated oven at 374°F in conventional mode for about 25-30 minutes. Use the broil function for the last 5 minutes to create an irresistible crust.
See you tomorrow with a new recipe, warm regards, Loredana
Loredana’s Tips
Savoy cabbage, like all cabbages, is rich in fiber and sulfur compounds which, although very healthy, can be heavy to digest and cause that annoying abdominal bloating. Adding a pinch of cumin to the cabbage blanching water makes the dish much lighter and more digestible.
Many avoid cabbage because of the strong smell it releases during cooking. The secret is simple: add a tablespoon of white vinegar to the boiling water or place a slice of bread soaked in vinegar on top of the pot lid. It will absorb much of the odors without altering the flavor of your recipe.
Your Questions
Do I have to blanch the cabbage?
I always recommend it: the leaves become more digestible, softer and the oven cooking will be faster.
Can I replace the béchamel with a tomato sauce?
If you don’t like the white version, you can use a simple tomato sauce instead of béchamel. It will become similar to an eggplant parmigiana but with a heart of cabbage.
How can I make it more flavorful?
Add slices of cooked ham or speck between the cabbage layers.
