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Meat-stuffed Savoy cabbage rolls in chicken broth, served in a white bowl on a blue background.
The Culinary Chase

Meat-Stuffed Cabbage Rolls

Forget the tomato sauce. These lovely, light cabbage rolls from Liguria wrap tender Savoy leaves around pork, beef and Grana Padano, then simmer for 20 minutes in chicken broth with onion and garlic.
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Prep Time 30 minutes
Cook Time 25 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 12 oz ground pork
  • 12 oz ground beef
  • 1 tbsp freshly grated Grana Padano
  • 1 tsp paprika
  • 1 head Savoy cabbage
  • 2 tbsp butter
  • 2 tbsp evtra virgin olive oil
  • 1 medium onion finely chopped
  • 1 clove garlic chopped
  • 2 cups chicken broth

Method
 

  1. In a mixing bowl, combine pork, beef, bread crumbs, Grana and paprika. Season with salt and pepper and mix well.
  2. Bring a pot of water to a boil. Pull off the individual cabbage leaves, and add to water. Boil until soft, about 3 to 4 minutes. Drain cabbage leaves, and spread them out on a clean cloth to dry. If stems of the cabbage are too thick and tough, cut around them and remove with paring knife. Spread some of the meat mixture on each leaf, and roll up tightly.
  3. In a large skillet over medium heat, melt the butter and olive oil. Add onion and garlic, and sauté until onion is translucent. Add the cabbage rolls and broth, and cook for 20 minutes, or until the filling is cooked through.
  4. Transfer to a serving platter, spoon the pan sauce around and sprinkle with grated Grana.

The Culinary Chase’s Note

These were lovely and light. My usual cabbage rolls have rice and egg in the filling and tomato sauce on top, and I enjoy them. But this version with chicken broth is just as satisfying.