Savoy cabbage rolls with meat are a great classic of Lombardian cuisine that we could never get tired of. Savoy cabbage tastes delicious in this unique dish with just a few tasty ingredients. But how do you make them? The recipe for classic Savoy cabbage rolls includes the use of pork, but they can also be made with sausage, fish and vegetables. As far as the cooking method is concerned, you can opt for the classic style cooked in a pot, or you can bake, steam or fry them! Before thinking about different variations, let's take a look at the classic recipe together.
The Recipe: Classic Savoy Cabbage Rolls
Ingredients (for 4 people):
1 lb pork meat, 8 large Savoy cabbage leaves, 1 shallot (cleaned and chopped), 1 egg, 1/2 cup white wine, Butter, Bay leaf, Rosemary, Sage, Grated Parmigiano Reggiano cheese, Raisins, Breadcrumbs, Extra-virgin olive oil, Salt and pepper
How to make cabbage rolls:
Soak a spoonful of raisins and blanch the cabbage leaves in boiling salted water for about five minutes. Drain and transfer the cabbage leaves to a bowl of cold water to maintain their color. Dry them on a cloth. Degrease and dice the meat. Sauté shallot with a tablespoon of oil and a knob of butter for a couple of minutes. Add the meat, a sprig of rosemary, 2 bay leaves, 3 sage leaves and blend with white wine. Cover with a lid and cook for about 15 minutes, seasoning with salt and pepper halfway through cooking. Mince the meat and mix it in a bowl with the egg, raisins, one spoonful of breadcrumbs and one spoonful of Parmigiano Reggiano cheese; distribute the filling on the cabbage leaves and close them in a roll. Brown them in a drizzle of oil for 6-7 minutes or until golden brown. Serve hot.
The Recipe: Light Savoy Cabbage Rolls
Ingredients (for 4 people):
1 lb ground beef, 8 large Savoy cabbage leaves, 1 chopped shallot, 1/2 glass white wine, Bay leaf, Rosemary, Extra-virgin olive oil, Salt and pepper
How to make light cabbage rolls:
Scald the cabbage leaves in boiling salted water for 5 minutes. Drain and transfer them to a bowl of cold water to maintain their color. Dry them on a cloth. Sauté the shallot and chopped herbs in a drizzle of extra-virgin olive oil, brown the chopped meat, blend with the wine and season with salt and pepper. Spread the stuffing onto the cabbage leaves and close them in a roll. Steam for 10 minutes and serve hot.
The Recipe: Vegetarian Cabbage Rolls (Stuffed with Rice)
Ingredients (for 4 people):
9 oz basmati rice, 2 oz carrots, 2 oz broccoli, 2 oz onions, 2 oz peas, 2 oz zucchini flowers, 8 large cabbage leaves, 1 chopped shallot, Bay leaf, Rosemary, Extra-virgin olive oil, Salt and pepper
How to make vegetarian cabbage rolls:
Cook the rice, drain it and let it cool down. Scald the cabbage leaves in boiling salted water for 5 minutes. Drain and transfer them to a bowl of cold water to maintain their color. Dry them on a cloth. Sauté the shallot, herbs and chopped vegetables in a drizzle of extra-virgin olive oil. Season with salt and pepper. Mix the sautéed vegetables with the rice and distribute the filling on the cabbage leaves and close them in a roll, tying them with string. Fry in boiling oil until the leaf is crispy. You can also cook them in a pot or steam as explained above instead.
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