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Vegetarian Cabbage Rolls



  • 1 large savoy cabbage, to have enough leaves of the right size
  • 10.58 oz (300g) dried chickpeas
  • 2 carrots
  • 1 red onion
  • 3 tablespoons of tahini
  • 2.82 oz (80g) pitted Taggiasca olives
  • 1 clove of garlic
  • Extra virgin olive oil
  • Fine salt to taste
  • Pepper to taste


  1. Soak the chickpeas for 12 hours, then cook them for 2 hours with a bay leaf.
  2. Carefully select 10 large and tender savoy cabbage leaves, wash them, and cook in plenty of salted boiling water for 3 minutes. Drain and let them cool upside down on a cloth.
  3. Finely chop the onion, cut the carrots into strips, and stew the onion in a pan with a drizzle of olive oil, a clove of garlic, add the carrots, salt, a bit of water, and cook for 8 minutes.
  4. Meanwhile, blend half of the cooked chickpeas with the tahini, salt, and pepper.
  5. Remove the garlic from the vegetables, then add the blended chickpeas, whole chickpeas, and olives. Cook off any excess liquid until the mixture is soft but compact.
  6. Fill the cabbage leaves with the chickpea mixture, roll them up, and place all the rolls in an oiled baking dish. Finish with salt, pepper, and a drizzle of olive oil.
  7. Bake in a convection oven at 355° F (180° C) for 20 minutes.
  8. Serve and finish the dish with a drizzle of extra virgin olive oil.
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