These Cabbage Rolls Stuffed with Potatoes and Scamorza Cheese are a delicious, comforting vegetarian dish rooted in rustic Italian home cooking.
Soft cabbage leaves wrap around a creamy potato filling enriched with smoky, melty scamorza—simple ingredients that come together in the most satisfying way.
Perfect for cozy evenings or as a lighter alternative to a traditional baked entrée.
🕒 Time Needed
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 80 minutes
🛒 Ingredients (Makes 9 rolls)
9 large cabbage leaves
2 lbs potatoes, boiled and peeled
4 oz scamorza cheese, diced
2 tbsp sun-dried tomatoes, thinly sliced (about 0.7 oz)
4 tbsp extra-virgin olive oil
Salt, to taste
Black pepper, to taste
👩🍳 Instructions
Step 1 – Prepare the Filling
Boil the potatoes until tender. Peel and mash them.
Dice the scamorza cheese.
Slice the sun-dried tomatoes into thin strips.
Step 2 – Season and Blanch the Cabbage
In a mixing bowl, combine potatoes, scamorza, and sun-dried tomatoes.
Season with olive oil, salt, and pepper.
Remove the tough center ribs from each cabbage leaf.
Blanch the leaves in boiling water for 5 minutes, then transfer to an ice bath.
Pat them dry with paper towels.
Step 3 – Assemble the Rolls
Place a spoonful of filling in the center of each cabbage leaf.
Roll tightly, tucking in the sides to seal.
Step 4 – Bake
Place the rolls seam-side down in a baking dish.
Bake at 350°F (180°C) for 20–25 minutes, until warmed through and lightly golden.
💡 Tips & Tricks
You can substitute scamorza with provolone or well-drained mozzarella.
Add herbs like thyme or rosemary for extra fragrance.
Stir in 1–2 tablespoons of grated Parmigiano Reggiano for a richer filling.
For a crispy top, sprinkle breadcrumbs and drizzle a little olive oil before baking.
🔢 Nutritional Facts (per roll)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Carbohydrates | 22 g |
| Protein | 6 g |
| Fat | 8 g |
| Fiber | 3 g |
| Sodium | 250 mg |
(Values are estimated.)
Cabbage Rolls Stuffed with Potatoes and Scamorza
Notes
Ingredients (Makes 9 rolls)
- 9 large cabbage leaves
- 2 lbs potatoes, boiled and peeled
- 4 oz scamorza cheese, diced
- 2 tbsp sun-dried tomatoes, thinly sliced (about 0.7 oz)
- 4 tbsp extra-virgin olive oil
- Salt, to taste
- Black pepper, to taste
👩🍳 Instructions
Step 1 – Prepare the Filling
- Boil the potatoes until tender. Peel and mash them.
- Dice the scamorza cheese.
- Slice the sun-dried tomatoes into thin strips.
Step 2 – Season and Blanch the Cabbage
- In a mixing bowl, combine potatoes, scamorza, and sun-dried tomatoes.
- Season with olive oil, salt, and pepper.
- Remove the tough center ribs from each cabbage leaf.
- Blanch the leaves in boiling water for 5 minutes, then transfer to an ice bath.
- Pat them dry with paper towels.
Step 3 – Assemble the Rolls
- Place a spoonful of filling in the center of each cabbage leaf.
- Roll tightly, tucking in the sides to seal.
Step 4 – Bake
- Place the rolls seam-side down in a baking dish.
- Bake at 350°F (180°C) for 20–25 minutes, until warmed through and lightly golden.
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