Cabbage and pumpkin rolls: the recipe for a tasty and light autumn dish

  • Neapolitan type pumpkin
    300 grams

  • Cabbage
    4 large leaves

  • Rosemary

    2 strands
    • 0 kcal
  • Scamorza
    200 grams

  • Grated cheese
    to taste

  • Extra virgin olive oil

    to taste
    • 0 kcal
  • salt
    to taste
    • 21 kcal

Calories refer to 100 grams of product

the cabbage and pumpkin rolls I am a side simple and tasty, perfect to accompany meat-based main dishes, egg omelets or to accompany a cheese and cold meats platter. The largest and most intact leaves of the Savoy cabbage are blanched, stuffed with pumpkin cream and scamorza, then baked until lightly golden: the result is crispy breasts and with a soft and flowing heart, a true delight.

Quick and easy to make, they can be prepared in different ways: you can cook them in a pan with a drizzle of oil or simmer them with tomato sauce; you can stuff them with cheese of your choice, a sprig of crescenza or a cube of mozzarella, or enrich the garnish with grain or raw ham, for a richer and more pleasant result.

If you want a full and substantial dish, you can also add a few cooked rice, boiled potatoes or minced meat, sautéed in a pan with a drizzle of oil and a drop of white wine. If the mixed pumpkin turns out to be excessively fluid, add a few tablespoons of classic or gluten-free breadcrumbs, in case of intolerance. You can use the type you prefer, ranging from Delica to Mantovana, from Napoletana to Butternut: the result will always be stunning.

Thanks to the stringy cheese core, this dish is also perfect for making eaten vegetables. more stubborn children. Serve them with irresistible golden baked potatoes and you’ll see that one leads to the other. Find out how to make them by following our recipe step by step.

How to prepare cabbage and pumpkin rolls


Wash the pumpkin and cut it into slices about 3 cm thick (1).


Place the pumpkin in a baking sheet lined with parchment paper and season with a drizzle of oil (2).


Add a pinch of salt (3).


Scented with rosemary (4). Bake in a static oven at 200 ° C for about 25 minutes.


Remove the pumpkin and let it cool (5).


Once hot, remove the pulp using a spoon (6).


Collect the pulp in the glass of a kitchen blender (7).


Mix until obtaining a smooth and velvety cream (8).


Look through the cabbage and select the larger leaves (9).


Blanch the cabbage leaves in salted boiling water for about 30 seconds (10).


Drain the cabbage leaves (11).


Let them cool in a bowl filled with cold water (12).


Place the cabbage leaves on a cutting board and dry them with a sheet of absorbent paper (13).


When dry, remove the central vein of each leaf, using a knife (14).


Cut the smoked cheese into cubes (15).


Spread a generous spoonful of pumpkin in the center of each cabbage leaf (16).


Place a cube of cheese on top (17).


Start closing the rollers starting with the lower flap (18).


Continue to roll, until the other end of the sheet (19).


Close it while folding the side flaps (20).


This way you will get your rolls (21).


Place the rolls on a baking sheet lined with parchment paper and sprinkle the surface with grated cheese (22).


Drizzle with a drizzle of oil (23) and bake in a static oven at 180 ° C for about 15 minutes.


After the cooking time, take the rollers out of the oven (24).


Transfer them to a serving dish and serve hot (25).


Cabbage and pumpkin rolls can be stored in the refrigerator, in a special airtight container, for up to 1-2 days. Freezing is not recommended.