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Mozzarella Stuffed Cabbage Parcels
These savory cabbage parcels are stuffed with gooey mozzarella and baked in a simple, rustic tomato sauce. It is a brilliant way to use up leftover savoy cabbage leaves while delivering classic Italian comfort food flavors. Serve this warm, comforting dish for a light lunch or a cozy weeknight dinner. The tender cabbage yields to a melted cheese center, perfectly balanced by the bright and garlicky tomato base.
Ingredients
- 3 savoy cabbage leaves
- ½ ball mozzarella cheese, cut into 3 pieces
- 4 pinches of dried oregano
- ½ onion, sliced
- 1 garlic clove, crushed
- 200g chopped tomatoes (from a 400g tin)
- Olive oil
- Salt and pepper
Instructions
- 1Preheat the oven to 180°C (gas mark 4).
- 2Submerge the savoy cabbage leaves in a bowl of freshly boiled water for 10 minutes to soften them, then drain well. Place a piece of mozzarella in the center of each leaf, season with a pinch of dried oregano, salt, and pepper, and fold the leaves tightly around the cheese to form parcels.
- 3Heat a generous splash of olive oil in an ovenproof casserole dish over medium heat, then add the sliced onion and fry until softened.
- 4Stir the crushed garlic into the onions and cook for another minute or two until fragrant.
- 5Pour in the chopped tomatoes and the remaining pinch of dried oregano. Season the sauce with salt and pepper, then let it simmer gently for 5 minutes.
- 6Nestle the prepared cabbage parcels into the simmering tomato sauce. Transfer the dish to the preheated oven and bake for 15 minutes, then finish with a light drizzle of olive oil before serving.