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.