Vegetarian cabbage rolls

I had a few requests lately to publish recipes for meatless Mondays.

This is a classic of Italian cuisine and I have seen this recipe in more than one cookbook. It is simple, healthy and quite delicious. Prepare it over the week-end, refrigerate it and your Monday night dinner is ready in no time.

Cavolo ripieno

12 Savoy cabbage leaves, blanched
500 g swiss chard, leaves and stems, cooked
400 g ricotta
2 eggs, beaten
a few gratings of fresh nutmeg
1/2 cup parmesan, grated, plus more for serving
salt and pepper
extra-virgin olive oil
a good tomato sauce


1. Blanche the cabbage leaves in salted boiling water for a few minutes. Transfer immediately to an ice bath then pat dry with clean towels. Set aside.
2. Blanche the swiss chard stems for a few minutes in the same water. Transfer to an ice bath, drain and pat dry. Repeat with the swiss chard leaves and pat dry. Chop the swiss chard stems and leaves finely and set aside.
3. In a bowl, mix the ricotta, swiss chard stems and leaves, eggs, nutmeg, parmesan, salt and pepper.
4. Divide the mixture evenly between the twelve cabbage leaves. Roll them up and put them in a large skillet, seam side down, over the tomato sauce. You don’t need to secure them with toothpicks, they aren’t going anywhere.
5. Cook over low heat, covered, for about 30 minutes. Serve on warm plates with a good drizzle of olive oil and more parmesan at the table.

5 replies »

  1. I’m sure it’s delicious. We (the Greeks) stuff the cabbage leaves with minced meat and serve it with egg-lemon sauce. But I really like this vegetarian version! The stuffing sounds delicious! And the tomato sauce is so thick and perfect..


    • Thanks! For the picture, I simply made a quick tomato sauce by sauteing sliced garlic in olive oil for a few minutes, then I added passata, salt and pepper and let it simmer for 20 minutes. But my basic tomato sauce would be great here.


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