Savoy Cabbage Rolls with Ricotta and Spinach
Main Dishes • European
Description
Savoy Cabbage Rolls with Ricotta and Spinach
Ingredients
- White Cabbage 1 head
- Passata Tomato Sauce 15 oz
- Chicken Egg 1 piece
- Ricotta cheese 10 oz
- Grated Pecorino Pepato Cheese 5 oz
- Olive Oil 3 tablespoons
- Spinach 0 oz
Step-by-Step Guide
Step 1
Preheat the oven to 345°F.
Step 2
Separate the leaves from the head and blanch in boiling water for 2–3 minutes (immerse in boiling water, then rinse immediately with cold water). The leaves will be easy to roll but will remain slightly crisp. If you prefer softer cabbage in the rolls, increase the time to 5–6 minutes.
Step 3
Trim the thick vein at the base of each leaf (or gently pound with a meat mallet).
Step 4
Chop the spinach coarsely, place it in a large bowl, pour hot water over it to wilt the leaves, then drain and squeeze out excess water.
Step 5
Mix the ricotta with the egg, spinach, and most of the parmesan (reserve 2–3 tablespoons of parmesan for sprinkling on top of the rolls before baking). Season the filling with salt and pepper.
Step 6
Spread about 300 ml of tomato sauce on the bottom of a baking dish (a square 20x20 cm or similar size works well). Roll the cabbage leaves and place them in the dish. Top with the remaining tomato sauce, drizzle with olive oil, and sprinkle with parmesan.
Step 7
Bake for 25 minutes.
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