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Savoy cabbage, potatoes and scamorza rolls

Savoy cabbage, potatoes and scamorza rolls

Savoy cabbage, potatoes and scamorza rolls

  • Difficulty: Easy
  • Time: 15 min of preparation, 5 min of cooking
  • Type of Cooking: Baked
  • Doses for: 4 people




Campagnoli inside and out: noble ingredients are not always the most satisfying Try a little than to make cabbages appear on the table at the time of finger food. From the series: cabbage as a snack ...

Well, not bad!


  1. Discard the outer leaves of the cabbage, then remove 16 whole ones.
  2. Blanch the whole leaves for 5 minutes, a few at a time, in salted boiling water and leave to dry on a clean tea towel. Of what is left of the cabbage, take 150 g and cut them into thin strips.
  3. In a pan, brown the diced bacon, then add the strips of savoy cabbage and sauté everything.
  4. When the cabbage is soft, add the potatoes, boiled and peeled, cut into cubes and sauté everything for 5 minutes.
  5. Turn off, season with salt and pepper, and finally add the diced scamorza.
  6. Stuff each cabbage leaf with one or two tablespoons of the scamorza mixture (arrange the stuffing at the base of the leaf, slightly fold the outer edges and roll the leaf on the stuffing.
  7. Finally arrange the rolls in an ovenproof dish, season with a drizzle of oil olive oil and put everything in the oven at 200 ° for 5 minutes.

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