Involtini di Verza (Stuffed Savoy Cabbage Rolls)
Involtini di Verza
Equipment
- Equipment Needed
- Large pot for blanching cabbage
- Mixing bowl
- Medium skillet
- Baking dish
- Knife and cutting board
- Tongs
- Aluminum foil
Ingredients
- Ingredients
- For the cabbage rolls:
- 12 large savoy cabbage leaves
- 1 lb 450 g ground beef or pork (or plant-based mince for vegetarian)
- 1 cup 200 g cooked rice or quinoa (for a gluten-free option)
- 1/2 cup 50 g grated Parmesan cheese (or nutritional yeast for dairy-free)
- 1 medium onion finely chopped
- 2 garlic cloves minced
- 1 egg or flaxseed meal mixed with water for vegan
- Salt and pepper to taste
- For the tomato sauce:
- 2 tbsp olive oil
- 1 can 14 oz/400 g crushed tomatoes
- 1/2 cup 120 ml vegetable or chicken stock
- 1 tsp dried oregano
- 1/2 tsp red chili flakes optional
- Salt and pepper to taste
Instructions
- Method
- Prepare the cabbage leaves:
- Bring a large pot of salted water to a boil.
- Carefully remove the outer leaves of the savoy cabbage and blanch them in the boiling water for 2-3 minutes until pliable.
- Transfer the leaves to an ice water bath to stop the cooking, then pat them dry with a kitchen towel.
- Prepare the filling:
- In a mixing bowl, combine the ground meat, cooked rice, Parmesan, onion, garlic, egg, salt, and pepper.
- Mix thoroughly until all ingredients are evenly distributed.
- Assemble the rolls:
- Lay a cabbage leaf flat on a clean surface, trim the thickest part of the stem for easy rolling.
- Place 2-3 tablespoons of filling at the base of the leaf.
- Fold the sides inward, then roll tightly from the bottom to the top, creating a neat parcel.
- Repeat with the remaining leaves and filling.
- Cook the sauce:
- Heat olive oil in a skillet over medium heat.
- Add the crushed tomatoes, stock, oregano, chili flakes, salt, and pepper.
- Simmer for 10 minutes to allow the flavors to meld.
- Bake the rolls:
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of sauce on the bottom of a baking dish.
- Arrange the cabbage rolls seam-side down, then pour the remaining sauce over the top.
- Cover with foil and bake for 30 minutes, then remove the foil and bake for another 10 minutes.
- Rest and serve:
- Let the rolls stand for 10 minutes before serving. This allows the flavors to settle.
- Garnish with extra Parmesan or fresh parsley if desired.
- Variations and Tips
- Vegetarian Option: Replace the meat with lentils or mushrooms for a hearty, plant-based filling.
- Gluten-Free: Substitute cooked quinoa or buckwheat for the rice.
- Spice it up: Add a pinch of smoked paprika or cayenne pepper to the filling.
- Dairy-Free: Use nutritional yeast instead of Parmesan for a cheesy flavor.
- For easier assembly, choose cabbage leaves that are large and intact.
Involtini di Verza is a delightful Italian dish featuring tender savoy cabbage leaves wrapped around a flavorful filling. This rustic recipe has roots in northern Italy, where hearty, comforting meals are staples of family tables. From my own personal experience, this dish embodies the perfect balance of flavor, texture, and tradition. Let me show you how I make it in a way that’s approachable even for beginners.
Notes on What to Expect When Making Involtini di Verza
- Blanching the Cabbage:
The blanching process softens the cabbage leaves, making them pliable for rolling. Don’t skip this step, as raw cabbage will be too rigid to work with. Expect a bit of steam and some cabbage aroma during this step. - Filling Consistency:
The filling should be moist but not too wet. If it feels overly sticky, you can add a little more rice or breadcrumbs to balance the texture. - Rolling the Cabbage Leaves:
Rolling might feel a bit tricky at first, especially if the leaves are uneven in size. The key is to trim any thick stems and not overstuff the rolls. Once you get the hang of the first few, the process becomes more intuitive. - Layering the Sauce:
The sauce will lightly coat the rolls during baking, keeping them moist and flavorful. Be generous with the sauce to prevent the rolls from drying out in the oven. - Baking:
When baking, the cabbage will soften further, and the flavors of the filling and sauce will meld beautifully. You’ll notice a delicious aroma filling your kitchen. The rolls should hold their shape after baking, with the sauce bubbling around the edges. - Resting Time:
Letting the rolls stand for 10 minutes before serving allows the flavors to settle and makes them easier to handle. The sauce will thicken slightly during this time. - Taste and Texture:
Expect tender cabbage leaves that are easy to cut into, a savory filling with a hint of cheese or umami (depending on your substitutions), and a rich tomato sauce that ties everything together. - Mess Factor:
The process involves multiple steps—blanching, rolling, and assembling—so you might end up with a bit of a mess in the kitchen. However, it’s manageable with a clean-as-you-go approach. - Serving Presentation:
The rolls look rustic yet elegant when plated. They can be served as-is or topped with a sprinkle of Parmesan or fresh herbs for a polished touch. - Leftovers:
These rolls reheat well and can even be frozen for later. The flavors deepen over time, making leftovers just as delicious, if not more so!
Making Involtini di Verza is a rewarding process that offers a comforting and hearty dish. It may take a little patience, but the result is well worth the effort.
Recipe Overview
- Cuisine: Italian
- Course: Main Course
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Time to Stand: 10 minutes
- Total Time: 1 hour 15 minutes
- Ease of Cooking: Moderate
- Servings: 4
- Calories: ~350 per serving
- Cost of Ingredients: Moderate
Ingredients
For the cabbage rolls:
- 12 large savoy cabbage leaves
- 1 lb (450 g) ground beef or pork (or plant-based mince for vegetarian)
- 1 cup (200 g) cooked rice or quinoa (for a gluten-free option)
- 1/2 cup (50 g) grated Parmesan cheese (or nutritional yeast for dairy-free)
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 egg (or flaxseed meal mixed with water for vegan)
- Salt and pepper to taste
For the tomato sauce:
- 2 tbsp olive oil
- 1 can (14 oz/400 g) crushed tomatoes
- 1/2 cup (120 ml) vegetable or chicken stock
- 1 tsp dried oregano
- 1/2 tsp red chili flakes (optional)
- Salt and pepper to taste
- Go here to buy the must-have equipment and ingredients for making a Savory #Involtini di Verza here.
Equipment Needed
- Large pot for blanching cabbage
- Mixing bowl
- Medium skillet
- Baking dish
- Knife and cutting board
- Tongs
- Aluminum foil
- Go here to buy the must-have equipment and ingredients for making a Savory #Involtini di Verza here.
Method
- Prepare the cabbage leaves:
- Bring a large pot of salted water to a boil.
- Carefully remove the outer leaves of the savoy cabbage and blanch them in the boiling water for 2-3 minutes until pliable.
- Transfer the leaves to an ice water bath to stop the cooking, then pat them dry with a kitchen towel.
- Prepare the filling:
- In a mixing bowl, combine the ground meat, cooked rice, Parmesan, onion, garlic, egg, salt, and pepper.
- Mix thoroughly until all ingredients are evenly distributed.
- Assemble the rolls:
- Lay a cabbage leaf flat on a clean surface, trim the thickest part of the stem for easy rolling.
- Place 2-3 tablespoons of filling at the base of the leaf.
- Fold the sides inward, then roll tightly from the bottom to the top, creating a neat parcel.
- Repeat with the remaining leaves and filling.
- Cook the sauce:
- Heat olive oil in a skillet over medium heat.
- Add the crushed tomatoes, stock, oregano, chili flakes, salt, and pepper.
- Simmer for 10 minutes to allow the flavors to meld.
- Bake the rolls:
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of sauce on the bottom of a baking dish.
- Arrange the cabbage rolls seam-side down, then pour the remaining sauce over the top.
- Cover with foil and bake for 30 minutes, then remove the foil and bake for another 10 minutes.
- Rest and serve:
- Let the rolls stand for 10 minutes before serving. This allows the flavors to settle.
- Garnish with extra Parmesan or fresh parsley if desired.
Variations and Tips
- Vegetarian Option: Replace the meat with lentils or mushrooms for a hearty, plant-based filling.
- Gluten-Free: Substitute cooked quinoa or buckwheat for the rice.
- Spice it up: Add a pinch of smoked paprika or cayenne pepper to the filling.
- Dairy-Free: Use nutritional yeast instead of Parmesan for a cheesy flavor.
- For easier assembly, choose cabbage leaves that are large and intact.
What to Expect
These Involtini di Verza are tender, with a comforting tomato sauce that enhances the rich filling. The cabbage provides a subtle earthiness that complements the savory stuffing. Whether you’re a novice or an experienced cook, the process is straightforward and satisfying.
- Go here to buy the must-have equipment and ingredients for making a Savory #Involtini di Verza here.
Nutritional Information (Per Serving)
- Calories: 350
- Protein: 24 g
- Carbohydrates: 20 g
- Fat: 18 g
- Fiber: 4 g
- Sodium: 620 mg
Closing Thoughts
I hope this guide has made making Involtini di Verza seem a little less daunting! Have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please, leave your honest comment. 😊
Hello all,
Zio Leo here!
Cooking and sharing great food brings people together in the most authentic way, in my own personal experience, and with a lifelong passion for Italian cuisine, I’m here to share tips, recipes, and stories that celebrate the rich flavors of Italy. From classic dishes to modern twists, have my guides inspired you to bring a little bit of Italy into your kitchen? Please, be honest with me here. Leave your comments down below. I’d love to hear from real people like you. Read more about me here! =>>
