Easy Savoy Cabbage Rolls

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The quite mild flavor of this winter cabbage gives its best when it is stuffed and either sautéed or baked.

The filling of these rolls is very rich: Mortadella, Eggs, Minced Veal Meat, Parmigiano Reggiano, Stale Bread soaked in Milk, and Salt and Pepper. Is it scrumptious enough?

Tips: If you can’t find Savoy Cabbage easily in your country, you can make these rolls with Napa or Chinese Cabbage.

RECIPE:

Cabbage rolls

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INGREDIENTS

• 8 cabbage leaves
• 2 eggs
• 4 tbsp Parmigiano Reggiano
• 100g (3.5 oz) Mortadella
• 150 g (5 oz) Minced Veal Meat
• Salt and Pepper, to taste
• about 150 g (6 oz) stale bread or breadcrumbs
• milk or water, enough to soak the bread
• 3 tbsp EVO oil

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METHOD

• Soak the bread in the milk, or water. Squeeze well when the bread is soft. Crumble it and transfer in a bowl.
• Oil a frying pan and place on medium heat. Add the minced meat. Crumble with a fork, season with salt, and mix well. Cover with a lid and cook for 10-15 minutes. Leave aside to cool.
• In the meantime, cut 1/2 inch off the head of cabbage and take the leaves (not the ones that are too green and hard).
• Place them on top of each other without squeezing inside a steamer. Then cover with a lid and steam for about 10 min until they become tender.
• Drain and peel off the leaves and set aside to cool.
• Cut Mortadella in small pieces.
• Add all the ingredients into the bowl with bread. Mix well all the ingredients with a spoon. Spread out a cabbage leaf (cut off any tough stems), add 1 tablespoon of the filling, close to create a small bundle. If necessary seal with a toothpick.
• Proceed in this way for all the leaves. Grease with oil a baking dish with high sides.
• Place the rolls on the baking dish and drizzle with EVO oil. Season with salt and pepper.
• Bake in a static oven at 180°C for 20 min. Switch the grill on and let cook for 5-10 min more.