Equipment
Ingredients
Cabbage Preparation
- 1 savoy cabbage
- kosher salt
Meat Filling
- 40 g plain breadcrumbs
- 30 ml whole milk
- 250 g ground veal
- 250 g sweet italian sausage
- 1 egg
- 50 g parmigiano-reggiano, finely grated
- 10 g garlic, minced
- 10 g fresh parsley, finely chopped
- 3 g kosher salt
- 1 g black pepper, freshly ground
Tomato Sauce
- 30 ml extra virgin olive oil
- 150 g yellow onion, finely diced
- 60 ml dry white wine
- 700 g crushed tomatoes
- 2 g kosher salt
Nutrition (per serving)
Method
Bring a large pot of heavily salted water to a boil. Carefully detach 8 large outer leaves from the Savoy cabbage. Blanch the leaves in the boiling water for 3 minutes until completely pliable. Transfer to an ice bath to cool, then drain and carefully shave down the thick central vein on the back of each leaf with a chef knife so the leaves lie flat.
In a mixing bowl, combine the breadcrumbs and whole milk. Let sit for 5 minutes. Add the ground veal, sausage meat, egg, grated Parmigiano-Reggiano, minced garlic, chopped parsley, kosher salt, and black pepper. Mix gently but thoroughly until evenly incorporated.
Lay each prepared cabbage leaf flat on a cutting board. Place about 80g of the meat filling near the base of the leaf. Fold the sides inward over the filling, then roll tightly away from you to form a neat, fully enclosed cylinder.
Heat the extra virgin olive oil in a skillet over medium heat. Add the finely diced onion and saute for 5 minutes until translucent and softened.
Pour the white wine into the skillet to deglaze, scraping up any browned bits. Stir in the crushed tomatoes and kosher salt. Reduce the heat and simmer gently for 10 minutes to meld the flavors.
Spread one third of the tomato sauce across the bottom of a 9x13 inch baking dish. Arrange the stuffed cabbage rolls seam-side down in a single layer. Spoon the remaining tomato sauce evenly over the top of the rolls.
Cover the baking dish tightly with aluminum foil and bake at 190°C (375°F) for 45 minutes. Remove the foil and bake for an additional 15 minutes until the sauce is bubbling and the cabbage edges are lightly caramelized. Ensure the internal temperature of the filling reaches 74°C (165°F) for food safety.
Chef's Notes
- Savoy cabbage is traditional and visually stunning, but its crinkly leaves can be delicate. Shaving the tough central rib completely flat is crucial for a tight, elegant roll.
- Soaking breadcrumbs in milk creates a panade, which traps moisture and keeps the lean veal and sausage mixture incredibly tender during the long oven bake.
- For an even richer sauce, lay a few thin slices of unsmoked pancetta over the cabbage rolls before baking to render savory fat directly into the tomatoes.
- To prevent cross-contamination, thoroughly wash your hands, cutting boards, and knives immediately after handling the raw veal, sausage, and egg mixture.
Storage
Refrigerator: 3 days — Store in an airtight container with the sauce to maintain moisture.
Freezer: 2 months — Freeze in the sauce. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat covered in a 175C/350F oven for 20 minutes, or gently simmer in a covered skillet.
