Stuffed Savoy Cabbage Leaves


Note: You can make this with regular cabbage, but savoyed (crinkled) leaves add texture and are easier to roll. You can find savoyed cabbage at local co-op and growers’ markets. You won’t use all the leaves for this recipe, but the tender inner leaves can be used in a salad or another cabbage dish. No meat is used in this dish. Serves 3 adults

What you need:

Casserole dish to accomodate six cabbage rolls (about 9x13 inch pan)

Six savoyed cabbage leaves. Use the big outside, wrapper leaves

1 box of stuffing mix (or your own bread cubes, broth and herbs to make three cups of stuffing)

two mushrooms diced

handful of fresh basil cut

12 thin slices of (homemade) mozzarella

1/4 cup of shredded Parmesan cheese

1 can of tomato soup

salt and pepper; paprika optional

Directions:

Remove whole cabbage leaves carefully and rinse. Blanch in a  shallow bowl in microwave for about 5 minutes. Use 1/2 inch of water, place leaves on top and cover with a plate — reserve water. Drain cabbage leaves on kitchen towel while you prepare the stuffing.

Make stuffing: Use boxed or your own bread cubes to make three cups of moist (not wet) stuffing. After stuffing is done, add two large mushrooms and a handful of chopped basil leaves and mix together.

Use reserve cabbage liquid and mix half a cup with the tomato soup, so it forms a sauce. Spread a thin layer in casserole dish.

Set out 12 slices of mozzarella and grated parmesan cheese.

On a cutting board with round end (not stem end) toward you, take a handful of stuffing, make it into a roll and place it on round end of cabbage leaf. Place two slices of mozzarella next to the stuffing and sprinkle with a little parmesan. Begin rolling the round end and finish by tucking the stem end under the roll and placing it in the casserole dish with the stem side down.

Repeat with five more cabbage leaves. Do not layer rolls on top of each other.

When all rolls are in casserole dish, salt and pepper and sprinkle with paprika, if desired.

Cover with the remaining tomato soup sauce.

Bake covered (use foil and poke a few holes in it with a fork, so the steam can escape) at 350 degrees for 30 minutes, then uncover turn up the heat to 375 and bake for 8-12 more minutes. 

Serve two per person. May serve with breadcrumb/parmesan mix sprinkled over the top. 

6 Notes/ Hide

  1. Sue submitted this to meatlessmonday