Tasty and delicious cabbage rolls with potatoes. The recipe I want to share with you today is a special way to cook cabbage deliciously. I prepared cabbage rolls and filled them with a mixture of potatoes and cheese. A vegetarian version of the more classic cabbage rolls with sausage but equally delicious. Cabbage is a vegetable that I love to eat this time of year, and on my Blog you will always find many cabbage recipes. Cabbage, or savoy cabbage, is part of the cruciferous plant family, like all types of cabbage, resembling a cross with a four-petal flower shape. Cabbage is rich in vitamins A, B6, C, K, folates, and minerals such as potassium and manganese, and when consumed regularly, it can reduce the risk of chronic diseases, particularly cardiovascular diseases, and various types of cancer. If you like cabbage, this is a recipe not to be missed. So let’s cook in the kitchen and prepare some delicious stuffed cabbage rolls together
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: For 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 220.13 (Kcal)
- Carbohydrates 18.56 (g) of which sugars 1.35 (g)
- Proteins 11.47 (g)
- Fat 11.55 (g) of which saturated 1.34 (g)of which unsaturated 0.50 (g)
- Fibers 2.47 (g)
- Sodium 140.75 (mg)
Indicative values for a portion of 175 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 baked cabbage rolls
- 8 leaves savoy cabbage
- 1.1 lbs potatoes
- 1.76 oz grated Grana Padano
- 5.3 oz scamorza
- to taste extra virgin olive oil
- to taste salt
- 1 pinch pepper
How to prepare cabbage rolls with potatoes
First, peel the potatoes. Wash them and cook them in a pot with salted boiling water for about 25-30 minutes. The cooking time of the potatoes depends on their size and quality, so I recommend testing the cooking by piercing them with the tines of a fork.
Drain the potatoes and transfer them to a bowl. While the potatoes are cooking, prepare the cabbage leaves. Carefully detach the large leaves from a cabbage, removing the more external and damaged leaves first. Cut the central vein to facilitate the cooking and preparation of the rolls.
Rinse them under running water and let them drain. Bring slightly salted water to a boil in a pot. Dip the cabbage leaves and let them blanch for 3 minutes. Drain the cabbage and gently spread the leaves on a cloth and let them cool.
Mash the potatoes with the help of a potato masher. Add the grated cheese and diced scamorza to the potatoes. Mix with a fork. Place the filling in the center of each cabbage leaf, dividing it into 8 parts.
Wrap the cabbage and fold it to create a kind of packet to close the filling. Grease a baking dish and place the cabbage and potato rolls inside with the opening facing down so they do not open during cooking.
Brush the cabbage rolls with oil and sprinkle them with grated cheese. Bake the cabbage in a preheated oven at 375°F in fan mode for 16-18 minutes. If you prefer, you can also cook them in an air fryer at 375°F for 15-16 minutes.
See you tomorrow with a new recipe, hugs, Loredana
