Savoy cabbage wraps are oven-baked, crispy and truly tasty.
Making these cabbage wraps is a great reason to rediscover the joy of cooking, enjoy the aroma filling the kitchen, and surprise everyone with a simple yet delicious dish.
Savoy cabbage leaves are first blanched and then immersed in batter and breaded with cornmeal, then stuffed with scamorza cheese and anchovy fillets. The result is a crunchy and golden exterior and a soft, melty heart ready to be savored.
A truly irresistible blend of flavors.
Savoy cabbage wraps are perfect for a casual lunch or to impress friends without too much effort, transforming humble ingredients into a small, irresistible masterpiece of flavor.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 6 Pieces
- Cooking methods: Air Frying, Oven
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients for Savoy Cabbage Wraps
- 6 leaves savoy cabbage
- 6 slices scamorza cheese
- 6 anchovies
- as needed water
- as needed coarse salt
- 1 1/4 cups all-purpose flour
- 1 cup sparkling water
- as needed cornmeal
Tools
- 1 Bowl
- 1 Plate
- 1 Pot
- 1 Whisk
- 1 Colander
- Paper Towels
- 1 Baking Tray
Steps for Savoy Cabbage Wraps
For perfect preparation WATCH THE VIDEO RECIPE
To prepare the savoy cabbage wraps, choose the most tender and intact outer leaves of the savoy cabbage. Gently detach them and rinse under running water. Blanch them for two to three minutes in a pot full of salted boiling water.
Drain them with a skimmer and pat them dry with paper towels.
Meanwhile, prepare the batter. In a bowl, pour the water, flour, and fine salt. Mix with a hand whisk until you obtain a smooth and homogeneous batter.
Quickly dip the leaves one by one; they should be lightly coated, then bread them in cornmeal.
Fill, in the center, with a slice of scamorza and an anchovy filet, roll and fold the sides inward. Arrange in a tray lightly greased with extra virgin olive oil, drizzled with a splash of EVO oil, and bake in a static oven at 374°F (190°C) for about 20 minutes until golden, or in an air fryer at 392°F (200°C) for about 10 minutes until golden.
Remove from the oven and serve hot to enjoy them crispy and creamy.
Storage
The savoy cabbage wraps can be stored in the fridge in an airtight container for up to two or three days. Before serving, reheat in the oven or air fryer for a few minutes at 320°F (160°C).
You can freeze them.
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FAQ
Can I replace cornmeal with breadcrumbs?
Yes, but they will be less crispy.
