These potato -stuffed cabbage rolls are one of those simple yet incredibly comforting dishes, perfect when you want a warm, light, and satisfying appetizer or main course. The cabbage stays tender, the potato filling is flavorful and firm, and the scamorza cheese in the center melts into an irresistible, gooey center.
Cabbage rolls stuffed with potatoes and scamorza: soft, light, and stringy.
Times
Preparation: 20 minutes
Cooking time: 25–30 minutes
Total: 45–50 minutes
Portions
10 rolls
Calorie
About 150–170 kcal per roll (depends on the cheese chosen)
Ingredients
1 kg verza
600 g potatoes
100–150 g sweet or smoked scamorza (cut into 10 sticks of 10–15 g)
40 g grated Parmesan cheese + to taste for the surface
1 ladle of water
1 tablespoon chopped onion, carrot and celery
1 tablespoon breadcrumbs + to taste
1 pinch of pepper
½ teaspoon salt + 1 pinch
Extra virgin olive oil to taste
Preparation
1. Blanch the cabbage leaves
Clean the cabbage and remove 10 inner leaves .
Blanch them in boiling water for 3–4 minutes , then transfer them to a colander to cool.
see the continuation on the next page
