Stuffed Savoy Cabbage Rolls

Stuffed Savoy Cabbage Rolls

Made with Passata

Tomato Puree retains the bright red color of tomatoes and has a velvety composition with an intense but sweet taste.

cooking sketch 50 min (PASSIVE TIME: 50 min)

cooking sketch Easy


  • 8 Savoy cabbage leaves
  • 400 g tomato puree
  • 150 g mortadella or cooked ham
  • 2 eggs
  • 2 tablespoons of breadcrumbs
  • 2 tablespoons of grated Parmesan cheese
  • 50 g onion
  • 1/2 glass dry white wine
  • salt

Ingredients for 4 people

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Stuffed Savoy Cabbage Rolls: Method

  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

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Also made with: Passata

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