Savoy Cabbage Rolls with Pumpkin and Sausage
These Savoy cabbage rolls are filled with a delicious mixture of tender pumpkin, savory Italian sausage, and smoked scamorza cheese. Finished with breadcrumbs, grated cheese, and a drizzle of olive oil, they bake until golden on the outside and soft and flavorful inside.
This comforting dish combines the earthy flavor of cabbage with the natural sweetness of pumpkin and the rich taste of sausage. Serve these stuffed cabbage rolls as a hearty appetizer, a side dish, or a satisfying main course.
Ingredients
- 1 Savoy cabbage (about 800 g)
- 2 Italian sausages
- 500 g pumpkin, cut into small cubes
- 100 g smoked scamorza cheese, diced
- 100 g breadcrumbs
- 40 g grated Parmesan cheese or another hard cheese
- 1 garlic clove
- Extra virgin olive oil, as needed
- Salt, to taste
How to Make Savoy Cabbage Rolls with Pumpkin and Sausage
1. Prepare the Cabbage Leaves
Carefully separate 12 large outer leaves from the Savoy cabbage, taking care not to tear them. Bring a pot of salted water to a boil and blanch the leaves for 2–3 minutes, until softened and flexible.
Remove the leaves and set them aside to drain. Reserve the remaining cabbage for the filling.
2. Cook the Sausage
Heat a drizzle of olive oil in a large frying pan over medium heat. Add the garlic clove and let it gently brown to release its aroma.
Remove the sausage casings if necessary, then crumble the two sausages into small pieces and add them to the pan. Cook, stirring and breaking them apart with a wooden spoon, until browned.
3. Add the Pumpkin
Add the diced pumpkin to the pan with a pinch of salt. Stir to combine, cover with a lid, and cook for approximately 10 minutes, stirring occasionally, until the pumpkin becomes tender.
Remove the garlic clove once the pumpkin and sausage mixture is cooked.
4. Cook the Remaining Cabbage
Finely chop the remaining cabbage. Add it to the same pot of salted water used to blanch the leaves and boil until tender.
Drain well and transfer the cooked cabbage to the frying pan with the pumpkin and sausage. Stir everything together and cook for a few more minutes so the flavors combine.
Transfer the mixture to a large bowl and allow it to cool until just warm.
5. Prepare the Filling
Add the grated cheese, breadcrumbs, and diced smoked scamorza to the cooled filling. Mix thoroughly until all the ingredients are evenly distributed.
The filling should be moist enough to hold together when shaped into small balls.
6. Assemble the Cabbage Rolls
Lightly grease a baking dish with olive oil and sprinkle the bottom with breadcrumbs.
Take one blanched cabbage leaf and trim away the thick, tough central rib. Place a golf-ball-sized portion of filling in the middle of the leaf.
Fold the sides inward, roll the leaf around the filling, and tuck in the end to create a compact parcel.
Place the roll seam-side down in the prepared baking dish. Repeat with the remaining cabbage leaves and filling.
7. Add the Topping and Bake
Sprinkle the cabbage rolls with additional breadcrumbs and grated cheese. Drizzle lightly with olive oil.
Bake in a preheated oven at 170°C (340°F) for approximately 25 minutes, until the rolls are heated through and the topping is lightly golden.
Let them rest for a few minutes before serving.
Air Fryer Instructions
You can also cook these Savoy cabbage rolls in an air fryer. Arrange them in a suitable air-fryer-safe dish or basket without overcrowding, then cook at 150°C (300°F) for approximately 10 minutes. Check that they are heated through and adjust the time if needed.
Tips for the Best Savoy Cabbage Rolls
- Choose large cabbage leaves: Larger leaves are easier to fill and roll without tearing.
- Drain the cabbage thoroughly: Excess water can make the filling too wet and prevent the rolls from holding their shape.
- Let the filling cool slightly: This makes it easier to handle when assembling the rolls.
- Cut the cheese into small cubes: The smoked scamorza melts throughout the filling, adding a creamy texture and smoky flavor.
- Avoid overfilling: A golf-ball-sized portion makes the rolls easier to close securely.
- Make the topping golden: Breadcrumbs, grated cheese, and olive oil create a delicious finish.
What to Serve with Savoy Cabbage Rolls
Serve these cabbage rolls warm with a crisp green salad, roasted potatoes, or crusty bread. They also pair well with simple roasted vegetables for a comforting autumn or winter meal.
Frequently Asked Questions
Can I make Savoy cabbage rolls ahead of time?
Yes. You can prepare the filling and assemble the rolls in advance. Store them covered in the refrigerator and bake when ready to serve.
Can I substitute the smoked scamorza cheese?
Yes. Smoked mozzarella or another good melting cheese can work as a substitute. The flavor will vary depending on the cheese you choose.
How do I keep cabbage rolls from falling apart?
Blanch the leaves until flexible, trim the thick central ribs, avoid overfilling, and place each roll seam-side down in the baking dish.
Can I freeze Savoy cabbage rolls?
Yes. Allow cooked rolls to cool completely, then store them in an airtight, freezer-safe container. Thaw in the refrigerator and reheat thoroughly before serving.
Are these cabbage rolls a main dish or a side dish?
They can be served either way. Offer a few rolls with a salad or potatoes for a light main course, or serve smaller portions as a side dish.
Final Thoughts
These Savoy cabbage rolls with pumpkin and sausage are a delicious way to transform simple seasonal ingredients into a comforting homemade meal. The sweet pumpkin, savory sausage, tender cabbage, and smoky melted cheese create a wonderful combination of flavors and textures. Try them for your next family dinner and enjoy a golden, satisfying dish straight from the oven.
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