top of page

Savoy cabbage and sausage rolls

One of my mum’s obsessions, like all mothers, was that I ate vegetables so compromises were the order of the day. In every dish I tried there had to be at least one and then one afternoon when there was some cabbage left over from lunch I thought of rolls with sausage. Everyone liked them and often returned to the table for lunch or dinner.


6 large savoy cabbage leaves or 12 if they are small

250 gr of minced pork

13 gr of fennel seeds

6 slices of white bread in a tray

100 ml of milk

Extra virgin olive oil

150 gr of Parmesan cheese

3 egg yolks

50 gr diced smoked provola

Salt and pepper

Chopped parsley

Bring the water to a boil in a saucepan and blanch the cabbage leaves for a few minutes, as soon as you raise them, drop them in a bowl full of water and ice, to maintain the color and stop cooking. Set aside the blanched cabbage leaves.

Prepare the filling by wetting the bread with a little milk, squeeze them and put them in a bowl where you will add all the other ingredients, keeping a little parmesan aside for cooking in the oven. Knead well and stuff the cabbage leaves with this stuffing. Arrange the rolls obtained in a pan, sprinkle them with grated Parmesan cheese, season with a drizzle of extra virgin olive oil and bake at 180C until golden brown.

They are also excellent cold.

Recent Posts

See All

Cubes of chicken with lemon

Another quick dish but based on chicken this time and I took a cue from the scallops. Your question will be why diced? Because I had bought the chicken at the supermarket and they were whole chicken b


bottom of page