Savoy Cabbage Rolls

Savoy cabbage rolls are a very tasty traditional dish and I can offer you a classic version with an Italian touch. Here’s how to prepare them:

Ingredients

• 8 savoy cabbage leaves
• 300 g ground meat (choose between beef, pork or a mix of the two)
• 1 egg
• 50 g grated Parmesan cheese
• 1 small finely chopped onion
• 2 chopped garlic cloves
• 80 g stale bread or breadcrumbs
• Milk as needed (to soften the bread)
• Chopped parsley as needed
• Salt and pepper as needed
• Extra virgin olive oil
• 1/2 glass white wine (for deglazing)
• 400 ml tomato passata
• Vegetable or meat broth as needed

Preparation

1. Start by softening the breadcrumbs in milk.
2. Bring a pot of water to a boil and blanch the savoy cabbage leaves for about 5 minutes, until they soften. Drain them and set aside.
3. In a bowl, mix the ground meat, egg, onion, garlic, parsley, squeezed bread and Parmesan. Season with salt and pepper and work the mixture until it becomes homogeneous.
4. Take the cabbage leaves, place some filling on each of them and roll them up to form the rolls, securing the end with a toothpick.
5. In a large skillet, heat a drizzle of oil and place the rolls. Brown them on all sides, then deglaze with white wine.
6. When the alcohol has evaporated, add the tomato passata and a bit of broth, then cover and let cook over medium-low heat for about 30 minutes, adding broth if necessary.
7. Serve the rolls hot, accompanied by their cooking sauce.

A curiosity: Savoy cabbage rolls are a dish that lends itself to numerous variations, depending on the Italian regions. For example, in some versions raisins and pine nuts are added to the filling to give a sweet and crunchy touch, or sausages are used instead of ground meat for a more rustic flavor.