Updated: Jun 21
Preparation Time: 40 minutes
Cabbage rolls stuffed with potatoes, olives and capers are a recipe that is easy to prepare. An appetizing second course with slightly different combinations to enjoy these seasonal vegetables.
5 large cabbage leaves
5 medium potatoes
50 g of pitted Taggiasca olives
40 g of desalted capers
1 handful of basil leaves
400 ml of tomato sauce
1 clove of garlic
extra virgin olive oil
The vegetarian cabbage rolls stuffed with potatoes, olives and capers and dressed with a quick tomato sauce are a delicious second course, ideal for a different family dinner.
Preparing them is simple, it is a vegetarian recipe within everyone's reach which is also an excellent way to make cabbage appreciate even to those who turn up their noses a little in front of this vegetable with an uninviting smell, but with a delicate taste.
In this version they do not contain any animal protein, but with potatoes and cabbage you can also prepare Savoy cabbage rolls with Bitto fondue, to be served with a rich cheese sauce. If, on the other hand, you are looking for a meat filling, then Savoy cabbage rolls with sausage are the one for you.
To prepare the vegetarian cabbage rolls, start with the tomato sauce: in a saucepan, season the oil with the garlic cut in half. Add the tomato puree, add salt and pepper and cook for 10 minutes in a covered pot, the sauce should not shrink too much.
Dedicate yourself to the filling. Boil the potatoes in salted water for about 40 minutes from boiling or in any case until they are soft if pierced with the prongs of a fork. Drain them, let them cool and peel them. Then pass them through the potato masher collecting the puree in a bowl. Add 4 tablespoons of oil, the chopped capers together with the olives, oregano and finely chopped basil. Season with salt if necessary, pepper and mix everything. Keep aside. Clean the cabbage, remove the outer leaves that are too tough and remove 5. Wash them and blanch them in salted water, two at a time, for about 5 minutes.
Drain very carefully so as not to break them and transfer them to a bowl with water and ice to fix their color. When they are cold, put them on a cloth and pat them gently. Spread a cabbage leaf on the work surface and, with the tip of a sharp knife, divide it in half, eliminating the central rib. Place a generous spoonful of filling in the center of each half.
Fold the sides first and then roll tightly to form a roll. Proceed in this way until all the ingredients are used up and arrange the rolls side by side in a pan brushed with oil.
Pour the tomato sauce over it and level. Bake in a preheated oven at 200 ° for 15-20 minutes, then take the vegetarian cabbage rolls out of the oven, let them cool slightly and drizzle with a drizzle of olive oil just before serving.