Baked Savoy Cabbage Rolls Stuffed with Minced Meat

Baked Savoy Cabbage Rolls Stuffed with Minced Meat
  • DifficultyEasy
  • CostCheap
  • Preparation time20 Minutes
  • Cooking time35 Minutes
  • Servingmakes 8 rolls
  • Cooking methodOven
  • CuisineMediterranea


  • 500 gminced meat
  • 200 ggrated Pecorino Cheese
  • 8savoy cabbage leaves
  • 2 clovesgarlic
  • 1egg
  • 1 bouquetfresh parsley
  • 1/2 teaspoonground nutmeg
  • 1/3 teaspoonground black pepper
  • q.s.ground paprika
  • q.s.extra virgin olive oil
  • q.s.balsamic vinegar


  1. – detach the outer leaves of the savoy cabbage, taking care not to tear them;

    – fill a large pot with water and bring to boil;

    – salt the water and dip two cabbage leaves;

    – blanch for 3 minutes, then gently remove the leaves from the pot with a slotted spoon making sure to drain them well;

    – lay the leaves on a tablecloth and let them cool;

    – repeat the blanching with another pair of leaves;

    – carry out this operation until all the leaves have been blanched;

    – while the leaves are cooling, prepare the meat filling;

    – put the meat in a bowl together with the egg, cheese, pepper, nutmeg, the finely chopped garlic and chopped parsley;

    – mix well with your hands till you get a firm and smooth ball;

    – take a cabbage leaf and arrange a handful of minced meat in its top-center;

    – form a horizontal cylinder with the meat, then roll the leaf around the meat;

    – fold the two ends of the roll thus obtained under it;

    – put the roll into a baking dish lined with baking paper;

    – make all the other rolls and place them in the same baking dish, making sure that they are all pressed against each other;

    – sprinkle with ground paprika;

    – sprinkle with a drizzle of extra virgin olive oil;

    – cover the baking dish with aluminum foil, making sure that it does not come into contact with food;

    – bake at 180 degrees for 25 minutes;

    – remove the aluminum foil and cook for another 10 minutes;

    – serve topped with some fine balsamic vinegar, accompanied by boiled rice or potatoes

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