Savoy Cabbage Rolls
  • 1 hour 15 mins

  • Easy

  • 4 serves



15 SAVOY CABBAGE external leaves

200g BREADCRUMBS (=7,05oz=1 ¾ cups)

150g PDO PARMIGIANO REGGIANO 24months (=5,29oz=1 ½ cups)


30g unsalted BUTTER (=1,06oz=2 ⅛ tbsp)

120g EXTRA-VIRGIN OLIVE OIL (=4,23oz=8 ½ tbsp)




200g WATER (=7,05oz=¾ cup)

80g DRY WHITE WINE (=2,82oz)

OREGANO to taste

TABLE SALT to taste

COARSE SALT to taste


Cut away the bottom of your savoy cabbage and detach external leaves (you can use the inner part to cook pizzoccheri, a vegetable soup or to eat in a salad: click here for more savoy cabbage recipes), making sure not to break them. Wash the leaves and take away bad parts (if any).

Boil a few leaves at a time for about 2 minutes in a pot filled with salted boiling water, then drain and lay them on a kitchen canvass to dry.

In the meantime, roughly cut shallot and garlic. Pan-fry them in a small pot with 15g butter (=0,53oz=1 ⅛ tbsp), 60g extra-virgin olive oil (=2,12oz=4 ¼ tbsp), tomato paste and oregano. After about 2 minutes add water and let everything cook for about 5 minutes.

Sieve the liquid, keeping the leftover seasoning apart: you can reuse it in case you need more liquid (just add some water and bring back to boil).

Wet the breadcrumbs little by little with the liquid and knead to obtain a compact dough: all the breadcrumbs need to be wet but the filling doesn’t have to be sticky. Let cool down.

Add eggs, freshly grated PDO Parmigiano Reggiano and a pinch of salt. Mix to obtain a homogeneous filling.

Grease a tray with extra-virgin olive oil.

Take away the white hard part of each leaf and place some filling in the middle (if leaves are big ones you can cut them in halves before placing the filling).

Roll the leaves and fold the sides.

Lay the rolls in the greased tray and place 15g butter flakes (=0,53oz=1 ⅛ tbsp) on top. Pour the remaining 60g extra-virgin olive oil (=2,12oz=4 ¼ tbsp) and dry white wine on top.

Cover with aluminium foil and bake for about 30 minutes in a fan-assisted oven at 180°C (356°F). After about 20 minutes, remove the aluminium foil.

Serve your savoy cabbage rolls warm.

The recipe I took inspiration from has been given me by Lucia Gennari. I have to admit hers is even better than mine! The big difference is that she uses 1 whole egg and 1 yolk and only 100g (=3,53oz=1 cup) PDO Parmigiano Reggiano. I prefer to use 2 eggs only because I don’t know what to do with the egg whites, but the truth is… Lucia’s ones are better!

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