The Savoy Cabbage Parmigiana (or Savoy Cabbage Lasagna) is a simple and irresistible layered pie, perfect for warming up winter days with a rich yet easy-to-make dish. The Savoy cabbage leaves (just blanched) become the soft base that hosts layers of cooked ham, melted provolone, and béchamel sauce, for a creamy and perfectly gratinated result.
It is a comforting recipe, ideal as a main course or a single dish, and has the great advantage of being really accessible to everyone: just a few steps and the oven will do the rest. A great idea for the colder evenings, as it fills the kitchen with aroma and always wins over anyone who tastes it.
If you are looking for a simple, tasty winter dish that everyone will agree on, this Savoy Cabbage Parmigiana is the perfect solution. Let’s find out how to prepare it!
Here are some other recipes for you:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Oven, Stove
- Seasonality: Autumn, Winter
Ingredients
- 10.5 oz Savoy cabbage
- 7 oz cooked ham
- 8.5 oz provolone cheese
- 1.5 cups béchamel sauce
- grated Grana Padano
- salt
- pepper
Tools
- Baking dish
- Pot
- Paper towels
- Colander
Preparation
Wash the leaves of Savoy cabbage and blanch them in lightly salted water for 2-3 minutes, drain them and let them dry on paper towels.
Alternatively, you can steam them for 10 minutes.
Take a baking dish, grease it with a thin layer of béchamel sauce, and place one or two leaves of Savoy cabbage, depending on their size (1).
Add a couple of tablespoons of béchamel, a few slices of cooked ham, and a few slices of provolone (2).
Continue with layers of Savoy cabbage, béchamel, ham, and cheese until all the ingredients are used up.
For the last layer, do not add ham, but be generous with the béchamel and add a sprinkle of grana and a pinch of pepper to taste (3).
Place the dish in a fan oven at 350-375°F and bake for 20-25 minutes, or until a light crust forms and the Savoy cabbage leaves are tender.
The Savoy Cabbage Parmigiana is ready, let it cool for a few minutes before slicing and serving… enjoy your meal!
Tips and Notes
For this recipe, you will need Savoy cabbage leaves, preferably the outer ones, which are less “rolled” and have a greener color.
For a vegetarian version, you can omit the ham and add some Grana Padano between the layers.
You can use provolone or scamorza cheese; I don’t recommend mozzarella as it would release too much water.
FAQ (Frequently Asked Questions)
Can I prepare the dish in advance?
Sure, you can make it a few hours in advance and reheat it when needed, or you can simply assemble the layers, keep the dish in the fridge, and bake it when you need it.
Leftovers can be stored in the fridge and consumed within 1-2 days, but I do not recommend freezing them because the Savoy cabbage would lose its texture and release more liquid.
