Stuffed Savoy cabbage rolls with mortadella and Parmesan, slowly cooked in a rich tomato sauce: a comforting and flavorful Italian recipe.
4 people
1
Blanch the cabbage leaves in plenty of lightly salted boiling water for 3-4 minutes.
2
Drain and spread them out on a work surface and remove the central part of the rib.
3
In a bowl, mix the breadcrumbs with the grated Parmesan cheese, diced mortadella and eggs.
4
Spread the mixture in the cabbage leaves and wrap them up tightly.
5
Finely chop the onion and fry it in a pan with a few tablespoons of oil.
6
Simmer with the wine until reduced, then pour in the puree, 1/2 glass of water and a pinch of salt.
7
Add the cabbage rolls to the sauce and cook with the lid on for about 20 minutes.
These stuffed Savoy cabbage rolls turn tender cabbage leaves into delicious parcels filled with mortadella, Parmesan, breadcrumbs and eggs. Once tightly rolled, they are gently simmered in a rich tomato sauce, allowing the filling and cabbage to absorb its flavor. The result is a comforting Italian cabbage recipe with a satisfying combination of soft vegetables, savory filling and vibrant tomato sauce.
For the best Savoy cabbage rolls, blanch the leaves just long enough to make them soft and flexible, then remove the thick central rib to make rolling easier. Wrap the filling tightly inside each leaf so the rolls hold their shape while cooking. Let the onion soften before reducing the wine and adding the tomato puree, then gently simmer the rolls with the lid on. This slow cooking helps keep the stuffed cabbage tender and allows the tomato sauce to develop a richer, more balanced flavor.
