These cabbage rolls are just succulent. They really are effortless to realise, and so delicious you might want to double the recipe. It’s a perfect cozy-cheesy combination and and explosion of flavour.
I do love any vegetable, in general, but I really can’t stand savoy cabbage. Well, I couldn’t. I definitely changed my mind after trying this delicious recipe from my sweet friend Benny. The only difference with her recipe is the squash I added to the pecorino fondue. I find it gives a sweet and delicate touch to the entire dish.
It’s amazing how sometimes, something you don’t like can suddenly become one of your favourite. This is what happened here. A small tip: add a tbsp of vinegar or lemon juice to the boiling water while cooking the cabbage. It will help with the smell!
“An idealist is one who, on noticing that a rose smells better than a cabbage, concludes that it makes a better soup.”
H.L. Mencken, A Book of Burlesques
Delicious Savoy Cabbage Rolls with Pecorino and Squash Sauce
Equipment
- pot with boiling water
- potato masher
- baking tray
Ingredients
- 6 leaves Savoy Cabbage
- 200 gr Potatoes
- 20 gr Grated Parmesan
- 20 gr Almonds
- 1 Egg
- as required Breadcrumbs
- as required Olive Oil
- to taste Salt and Pepper
- to taste Nutmeg
For the Pecorino and Squash Sauce
- 60 gr Pecorino
- 100 gr Squash
- 30 ml Milk
Instructions
- Cook the potatoes in boiling water until very soft. I prefer to cook them with their own skin, so that they will absorb less water. Drain and put aside to cool down.
- Boil the Savoy Cabage leaves for 4-5 minutes, drain and carefully dry them from any excess of water. Pre-heat the oven at 200C.
- Start preparing the filling. Peel and mash the potatoes in a bowl. Add parmesan, egg, ground almonds, nutmeg and salt and pepper. Mix well until combined.
- Fill the cabbage leaves with the mixture, a tablespoon each, and close them well. Place these in an oven tray, sprinkle with breadcrumbs and some olive oil on top. Bake at 200C for 20 min.
For the Pecorino and Squash Sauce
- Cook the Squash for 10 min on a fryig pan, until tender, and blend it. arm up the pecorino, using the same pan if you wish, and stir until completely melted.
- Add the squash puree and milk to the melted pecorino and stir until the mixture results quite tick. Then put aside.
- Serve the cabbage rolls with the sauce and some extra ground almonds on top.
Nutrition Facts
3 servings per container
Calories230
- Amount Per Serving% Daily Value *
- Total Fat
13.5g
21%
- Amount Per Serving% Daily Value *
- Total Carbohydrate
27.6g
10%
- Dietary Fiber 3g 12%
- Sugars 7.4g
- Protein 10.4g 21%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
I do have a scientific mind, probably it’s the reason why I love to hide in the kitchen and start creating.
My cooking is healthy, fun and colorful… and really tasty!
What are you waiting for? Grab your apron and start creating with me!
