The savoy cabbage rolls stuffed with rice and speck are a classic of the kitchen because they are very easy, versatile, and can be personalized every time based on what we like or what we have already in the fridge and pantry. If you have leftover boiled rice or risotto, for example, we can use and personalize them to create always different and delicious savoy cabbage rolls. It’s a delightful recipe, ideal for a finger food lunch on the go, a tête-à-tête, or when we need to use up some cabbage. The savoy cabbage rolls stuffed with rice and speck can be cooked in the oven or in a pan and served as an alternative main course in a different guise.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 40 Minutes
- Portions: 6 rolls
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 6 leaves Savoy Cabbage
- 150 g Carnaroli Rice
- 3 tbsp Extra Virgin Olive Oil
- 25 g Cheese (grated)
- 75 g Speck
- to taste Extra Virgin Olive Oil
- to taste Fine Salt
Preparation
Detach the leaves from the cabbage; opt for those immediately behind the outer, tough leaves with a bright green color. Wash them and let them drain.
In the meantime, bring some water with coarse salt to a boil. Also, heat the water for cooking the rice.
When the water boils, add the cabbage leaves and let them blanch for 4-5 minutes at most; drain them and immediately pass them in cold salted water. Leave them for a couple of minutes, then drain them and lay them on a towel to remove excess moisture.
Cook the rice al dente in salted water; drain it and put it in a bowl; you will get about 350 grams of cooked rice. Pour the oil and mix immediately. Add the grated cheese and chopped speck (cubed speck is fine too), mix and start filling the cabbage leaves.
Place a couple of heaped tablespoons of rice (about 70 grams of filling), gently roll up the cabbage leaves and fold the two ends inward to prevent the filling from spilling out. Do not overfill or they might break. Place the rolls on a baking sheet lined with parchment paper. Brush them with a little extra virgin olive oil and a pinch of fine salt, bake at 392°F for 10 minutes.
For pan cooking
Heat a pan suitable for containing all the rolls without seasoning.
Add the chopped speck (or cubes) and let them brown well.
After the speck is browned, add it to the cooked rice and proceed to make the rolls as described above.
When all the rolls are ready, place them in the pan, on a small burner, over medium heat and let them brown, so that the outer part is further flavored with the aroma and fat released from the speck. Ten minutes are enough, being careful not to burn them. It is not necessary to turn them over (to avoid breaking them).
