Cabbage rolls stuffed with vegetables
- Gluten Free
- Lactose Free
- Energy Kcal 94
- Carbohydrates g 9.1
- of which sugars g 2
- Protein g 3.3
- Fats g 4.6
- of which saturated fat g 1.47
- Fiber g 0.6
- Cholesterol mg 6
- Sodium mg 280
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 25 min
- Makes: 18 pieces
- Cost: Low
PRESENTATION
Imagine involtini di verza, a Northern Italian favorite that's just perfect when winter hits. Really warms you up. These cabbage rolls are stuffed with a colorful blend of zucchini, carrots, pumpkin, and nuts. Often wrapped with pancetta or tied with leek strands—seriously good—they bake up tender and slightly crispy. The ricetta involtini di verza combines all those moist veggies with the savory taste of pancetta, giving you a dish that's really, really comforting but not too heavy. And you know what? They’re a great way to get kids (or anyone) excited about veggies because they look cool and taste way, way better.
These cabbage rolls have a playful twist compared to others around the world. Why? Thanks to that Italian touch with pork and seasonal produce. In regions like Lombardy and Piedmont, people have unique takes on involtini di verza ripieni, sometimes adding extra root veggies or using the freshest market finds. It’s one of those piatti tradizionali italiani that feels both classic and open to change—encouraging creativity with fillings. For more crunch? Some folks add extra nuts or seeds.
When these involtini di verza al forno emerge from the oven, they have that golden, tender vibe that's perfect for cold nights. Plus, they serve as a hearty starter or even the main course. Want to skip the pancetta? Go for a tasty involtini di verza vegetariani version. For real, no matter how you make them, this is one of those ricette vegetariane italiane that shows eating vegetables doesn’t have to be boring. It can be fun, sweet, and actually pretty exciting when done the Northern Italian way. And the sauce? Oh, it's great.
INGREDIENTS
- Ingredients for 18 rolls
- Verza (savoy cabbage) 2 lbs (900 g)
- Leeks 3.5 oz (100 g)
- Zucchini 1 ½ cup (200 g)
- Carrots 1 ⅓ cup (150 g)
- Mantuan pumpkin 8.8 oz (250 g)
- Walnuts ½ cup (80 g) - (shelled)
- Smoked pancetta 3.5 oz (100 g)
- Extra virgin olive oil 2 tbsp (30 g)
- Fine salt to taste
- Black pepper to taste
- For garnish
- Leeks to taste
How to prepare Cabbage rolls stuffed with vegetables
To prepare the cabbage rolls stuffed with vegetables, begin with the filling: wash the vegetables under plenty of running water, peel the carrots, cut them into strips 1 and into 1/4 inch cubes 2. Do the same with the zucchini, always cutting them into cubes of the same size 3.
Now proceed with cleaning the pumpkin: slice it, remove the peel 4, and clean the internal filaments and seeds 5, then cut it into 1/4 inch cubes as well 6. You should obtain 3 1/2 ounces of cleaned pumpkin pulp.
Slice the leek 7 and sauté it in a large non-stick pan with the oil 8 along with the pumpkin and carrot cubes 9 for 4 minutes, stirring with a spatula.
Add the diced zucchini 10 and cook for another 4-5 minutes, seasoning with salt and pepper to taste. In the meantime, in a separate pan, brown 3/4 oz of smoked bacon for about 3 minutes 11; when it is crispy, turn off the heat and thinly slice the strips with a knife 12.
Once ready, divide the vegetables into 2 equal parts placing them in 2 small bowls. In both containers, add the chopped walnuts 13 and in one, the previously sliced bacon 14. At this point, peel the cabbage and wash 9 leaves under plenty of cold running water 15;
place a pot with salted water on the stove and boil the cabbage leaves for 5 minutes 16. After blanching the leaves, drain them and let them cool on a tray. Then remove the central vein by cutting a triangle with a knife 17, then divide the leaves in half 18;
Now you can proceed to prepare the rolls, starting with the meat ones: place a spoonful of filling in the center of each cabbage leaf 19; with your hands, gently roll the roll 20, closing it like a package 21.
Wrap it with a slice of smoked bacon set aside earlier 22. Once you've finished the meat rolls, proceed with the vegetable ones: place a spoonful of filling on the leaf and close it like a package 23. Slice the leek 24
and blanch a leaf for 2 minutes in hot water 25; drain and let it cool completely. With a knife, cut threads 1/4 inch wide 26 to close the rolls by tying a small knot 27.
Place a non-stick pan on the stove with a drizzle of oil and sear the vegetable rolls first for 1 minute per side, then the meat ones, seasoning with salt 28 and turning them with kitchen tongs for even cooking 29. When they have taken on color, you can serve and enjoy your hot cabbage rolls stuffed with vegetables 30!