Savoy cabbage rolls with Unagrande ricotta and spinach
4 servings
45 minutes
Cabbage rolls made with Savoy cabbage, ricotta Unagrande, and spinach are a refined dish of European cuisine that combines the tenderness of ricotta, the freshness of spinach, and the slight acidity of tomato sauce. Savoy cabbage, softer and airier than regular cabbage, holds the filling well, creating a perfect balance of textures. This dish is rooted in traditional cabbage rolls but gains a more sophisticated flavor thanks to creamy ricotta and aromatic parmesan. Baking in the oven allows the ingredients to fully develop their flavors, forming an appetizing golden crust. Cabbage rolls can be served as a standalone dish or paired with fresh salads. They are perfect for a cozy family dinner or festive gathering, delighting guests with an unusual take on a classic.
1
Preheat the oven to 175 degrees.
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). The leaves will fold easily but remain slightly crispy. If you prefer softer cabbage in the stuffed rolls, increase the time to 5-6 minutes.
- Savoy cabbage: 1 piece
3
Cut the thick vein at the base of the leaf (or gently pound it with a meat mallet).
4
Chop the spinach coarsely, place it in a large bowl, pour hot water over it to wilt the leaves, then drain the water and squeeze well.
- Spinach: 40 g
5
Mix Unagrande ricotta with egg, spinach, and most of the parmesan (leave 2-3 tablespoons of parmesan to sprinkle on the cabbage rolls before baking). Season the filling with salt and pepper.
- Ricotta cheese: 250 g
- Chicken egg: 1 piece
- Grated Parmesan cheese: 80 g
- Olive oil: 3 tablespoons
6
Pour about 300 ml of tomato sauce at the bottom of a baking dish (a 20x20 cm square or similar size will work). Roll the cabbage rolls and place them in the dish. Pour the remaining tomato sauce on top, drizzle with olive oil, and sprinkle with parmesan.
- Tomato sauce: 400 g
- Olive oil: 3 tablespoons
- Grated Parmesan cheese: 80 g
7
Bake for 25 minutes.
