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cabbage rolls




Savoy cabbage

1 unit


3 unit


1 unit

Grated Parmesan cheese

50 oz

Pork mortadella

50 oz

Extra virgin olive oil

to taste


10 oz


to taste


to taste


to taste

single courses from Italy

cabbage rolls

cabbage rolls

with meat with eggs with lactose source of C vitamins

ready in

50 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

cabbage rolls

Savoy cabbage rolls with a soft potato filling, a nice delicate and tasty single dish

cabbage rolls step 1

step 1

Boil the potatoes for about twenty minutes or until they are soft. Let them cool, peel them and mash them with a potato masher.

cabbage rolls step 2

step 2

Then add the finely chopped mortadella with a mixer, the Parmesan, the egg and season with a pinch of nutmeg, salt and pepper. Mix well with a fork and put in the fridge.

cabbage rolls step 3

step 3

Prepare the savoy cabbage. Remove a dozen of the outer leaves of the cabbage, wash and blanch them for a few minutes in salted boiling water. Drain them and put them on a cloth to let them cool and dry.

cabbage rolls step 4

step 4

To prepare the rolls, spread each leaf, cut the hardest part of the central coast. Put a spoonful of potatoes in the center of the leaf and close the package by folding the side part first and rolling up on itself.

cabbage rolls step 5

step 5

Arrange the rolls on a baking tray lightly greased with oil. Sprinkle the surface with grated Parmesan and a few pieces of butter. Bake in a hot oven at 180 degrees for about 20 minutes.

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