Fabio’s father owns a small farm in the near countryside where vegetables grow naturally gigantic. Yesterday a savoy cabbage slightly bigger than a basket ball entered my kitchen and landed in the terrace (hey, the fridge is too small for every one!).
It would be a pity to waste that crunchy fragrant freshness, so today I take the opportunity to try out my delicious mom’s savoy cabbage rolls. This is definitely not a last minute recipe but indeed it is easy and the time and love you spend in the preparation make the result special. The taste is different, that’s it.
This is a typical winter/autumn recipe, as savoy cabbages naturally grow in this season. My mother uses to serve them with hot plain polenta or with boiled white rice seasoned just with butter and parmesan cheese.
When you prepare them, unless you have to feed a crowd, you can put half of them in the freezer and take them out for a last minute – busy working day dinner.
This recipe is for about 14-16 rolls depending on how big the cabbage is and how skilled you are in rolling the cabbage leaves without breaking them (I actually broke 2 leaves and lost hopelessly 4 rolls, sigh!).
It takes me 1 hour and a half to prepare them, but I also lost some time in taking pictures so the expecting preparation time should be of 1 hour…
For a veggie version just skip the mortadella, the result will be tasty anyway!
Here below the photos taken during preparation, for a step by step guide!
Sharing is caring!
If you like this post and wish to help me growing please push the “share” button here below!