Savoy Cabbage wraps

Savoy Cabbage wraps

Savoy cabbage becomes a wrapper for a delicious mix of beef, pork or chicken, herbs, and basmati brown rice.

Cabbage wraps


  • 1 large head Savoy cabbage
  • 3 tablespoons olive oil, divided
  • 1 yellow onion, finely chopped
  • 1 carrot, peeled and finely chopped
  • 4 garlic cloves, minced
  • 2.5 ounces fresh Parmesan cheese, divided
  • 1 cup cooked basmati brown rice
  • 5 tablespoons coarsely chopped fresh dill, divided
  • 1 tablespoon grated lemon rind
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2/3 pound 85% lean ground beef, pork or chicken
  • 1 large egg, lightly beaten
  • 3 cups strained tomatoes


  1. Preheat oven to 350°.
  2. Cook whole head of cabbage in a large pot of boiling water for 2 minutes. Cool slightly. Remove softened outer leaves, keeping them whole; reserve leaves. Return cabbage head to pot, and repeat procedure to get 12 leaves. Finely chop remaining cabbage.
  3. Heat a large skillet over medium-low heat. Add 1 tablespoon oil. Add onion; cook 5 minutes, stirring occasionally. Increase heat to medium-high. Add 2 cups chopped cabbage, carrot, and garlic; sauté 4 minutes. Remove from heat; cool slightly.
  4. Finely grate 2 ounces cheese. Combine grated cheese, rice, 1/4 cup dill, lemon rind, salt, pepper, beef, egg, and chopped cabbage mixture; stir gently.
  5. Combine remaining 2 tablespoons oil and strained tomatoes, stirring with a whisk. Spread 1 cup tomato mixture evenly in bottom of a 13 x 9-inch baking dish. Shave the rib of each cabbage leaf with a paring knife or vegetable peeler so it lays flat. Place 1/2 cup meat mixture in the center of each cabbage leaf. Starting at the core end, roll into a tight log, tucking in sides as you go. Place roll in baking dish, seam side down. Repeat with remaining leaves and filling. Top with remaining tomato mixture. Cover dish with foil; bake at 350° for 45 minutes. Uncover; shave remaining Parmesan cheese over top, and sprinkle with remaining 1 tablespoon dill.

Recipe by: Kimberley Beliochi

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