Savoy Cabbage Rolls

Savoy Cabbage Rolls

Serves 4


A note about gluten: When a gluten-free broth is used, this recipe is gluten free.

8 large savoy cabbage leaves
2 tbsp. Kowalski's Extra Virgin Olive Oil, plus more for serving
½ cup diced yellow onion
½ lb. mild Italian sausage
¼ tsp. crushed red pepper flakes
2 tsp. finely minced fresh garlic
¼ cup combination finely chopped fresh parsley and basil
½ tsp. dried oregano
¾ cup cooked basmati rice, cooled
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
1 egg, beaten
2 tbsp. Kowalski's Unsalted Butter
½ cup chicken broth
- Kowalski's Classic Marinara Sauce (from the Global Foods Aisle), warmed, for serving
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  1. Working in 2 batches, cook cabbage leaves in a large pot of boiling salted water until bright green and pliable (about 2 min. per batch).
  2. Transfer leaves to a bowl of ice water to cool; drain leaves fully on paper towels. 
  3. Cut a V-shaped notch to remove the thickest part of the tough rib at the base of each leaf; set leaves aside.
  4. In an extra-large saucepan, heat oil over medium-high heat. 
  5. Add onion to the pan; cook until very soft and dark golden (7-9 min.). 
  6. Add sausage; cook and crumble until golden-brown (about 4 min.). 
  7. Stir in red pepper flakes; cook for 1 min.
  8. Stir in garlic; cook for 1 min. 
  9. Remove from heat; stir in parsley, basil and oregano. 
  10. Mix in rice; season mixture with salt and pepper to taste.
  11. Let filling cool for 5 min.
  12. Stir in egg.
  13. Divide filling between cabbage leaves; roll each into a burrito shape. 
  14. Place rolls seam-side down in a medium to large saucepan; dot rolls with butter and pour broth into the bottom of the pan. Bring to a boil over medium-high heat.
  15. Reduce to a low simmer; cover pot and continue cooking until leaves are tender (18-20 min.). 
  16. Drizzle rolls with oil; serve with warm marinara sauce.


Tasty Tip: 

  • These can also be made with regular green cabbage leaves.