Savoy cabbage rolls with ricotta
Small packages of food hold a strange attraction. Like these savoy cabbage rolls with ricotta and endive filling.
In Italy savoy cabbage is better known as ‘verza’ or ‘cavolo di Milano’, but it is grown all over Italy and cooked in a great number of ways. Like this red, green and white version with tomato sauce, ricotta and bitter endives.
Ingredients
8 savoy cabbage leaves
1 endive
200 g ricotta
4 tbsp Grana Padano
2 eggs
100 ml tomato puree or passata
Salt and pepper
Preparation
Blanch the cabbage leaves – one at a time – in salted, boiling water for 2 minutes.
Spread them out on a clean dish towel to dry.
Stir ricotta with grated grana padano cheese and eggs.
Chop the endive finely and mix it with the ricotta filling, salt and pepper.
Cut the thick stem from the cabbage leaves.
Place a spoonful of ricotta mixture in the middle of each leaf.
Fold the bottom of the leaf over the ricotta, fold in the sides and roll it up.
Mix 100 ml water mixed with the tomato puree in a casserole.
Place the cabbage roll with the opening downwards in the casserole
Spoon a little tomato sauce over the cabbage roll and let the simmer under lid over low heat for about 20 minutes.
Serve savoy cabbage rolls with ricotta as a starter or a vegetarian secondo.
Other recipes like savoy cabbage rolls with ricotta
Delicious…
Absolutely.
Gawd, those look delicious and I love cabbage rolls! As long as…they are cooked correctly. Meaning a couple times I’ve had stuffed green rolls that were overcooked – going from tender to chewy. Of course you know by know that I’m a cheese addict. Does Grana Padano taste similar to Parmigiano Reggiano?
In general Grana Padano is a cheaper version of Parmigiano and you have to be a real connoisseur not to find them interchangeable.
These sound awfully good, and I love the way the cabbage leaves look once they are cooked. Complimenti!
Yes, they preserve a lot of texture.
Ohhh, these are bit like the Turkish sarma cabbage rolls aren’t they – except for the filling of course. I love ricotta cheese and I’m just trying to picture what these might taste like. Certainly interesting. :)
Julia
Well, compared with the Turkish cabbage roll, I’m not sure what I prefer. I think I might be inclined to be a little unfaithful to the Italian culinary tradition in this respect.