The vegetarian cabbage rolls are a classic dish from Lombard cuisine. There are various versions of this recipe depending on whether they contain meat or just vegetables. The vegetarian cabbage rolls have cabbage, cheese, breadcrumbs, and eggs inside.
If you like cabbages, don’t forget to read the recipe
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 5 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 272.80 (Kcal)
- Carbohydrates 19.22 (g) of which sugars 1.59 (g)
- Proteins 13.76 (g)
- Fat 16.28 (g) of which saturated 8.27 (g)of which unsaturated 4.03 (g)
- Fibers 2.88 (g)
- Sodium 580.19 (mg)
Indicative values for a portion of 150 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 6 rolls
- 10 leaves savoy cabbage
- 14 oz potatoes
- 3.5 oz fontina cheese
- 3 tbsp Grana Padano cheese, grated
- 1 tbsp extra virgin olive oil
- to taste salt
Tools
- 1 Pot 3 quarts
- 1 Pan 8 inches
- 1 Knife
- 1 Cutting board
- 1 Potato masher
Procedure
Making the cabbage rolls is very easy. Below you will find the recipe to prepare them and tips for cooking them in the oven or on the stovetop.
Place a large pot of water on the stove and bring it to a boil.
While waiting for the water to boil, cut the potatoes into uniform cubes about 0.5-1 inch thick. The small size speeds up the cooking time.
Boil the potatoes in boiling water for 10 minutes and drain when cooked.
While the potato cubes are cooking, boil the cabbage leaves. They just need 90 seconds to become soft enough to fold.
Remove the hard internal vein and set aside. 6 leaves will be used for the rolls and the rest finely chopped for the filling.
In a bowl, mix the diced cabbage, cubed cheese, mashed boiled potatoes, a drizzle of oil, and a pinch of salt. Optionally, add a grind of pepper.
Mix the filling well and stuff the half cabbage leaves. Fold the sides of the roll so that it stays sealed and doesn’t open during cooking.
Oven baking: 356°F in a preheated static oven for 15-20 minutes. Once the oven is hot, just bake them.
Non-stick pan cooking: a drizzle of oil, medium flame for 15 minutes. Cook covered and turn only once. If necessary, add half a cup of water during cooking.
Your vegetarian cabbage rolls are ready!
Plating Tips:
I recommend serving the rolls simply. No special attention is needed; I cook them in the pan and season with a spoonful of the broth released during cooking so that they remain moist and juicy.
