There Savoy cabbage parmigiana it’s a single dish vegetarian, warm, comforting and delicious! A’ winter alternative And light to the classic Parmigiana. In this case the protagonist is precisely the savoy cabbageher green leaves rich in vitaminsfirst I am blanchedThen alternate in layers with bechamel And scamorza in a baking tray In the end cooked in the oven. Where all the ingredients embrace each other as one super streamlined wrapped in one gratinated surface And irresistible! Believe me when I tell you: one of those recipes with cabbage of which you will no longer be able to do without it!
Also because it really is super fast! It is in fact one Baked, non-fried cabbage parmigiana just like that of courgettes, potatoes, fennel and pumpkin. In this preparation, the large cabbage leaves from the full-bodied texture rich in ribs they just dive 2 minutes in boiling water . The time needed for soften them . This way they work very well create homogeneous layers. Yes assembles in a flash and yours cabbage parmigiana And immediately ready to go in the oven! Excellent hot and stringynot just for lunch or dinner; but also from prepare in advance! You can store it in the fridge raw and ready to go cook or reheat at the moment! its surprising flavour it will conquer the whole family prepare it soon!
Other recipes with cabbage not to be missed :
Pizzoccheri alla Valtellinese (a tasty and rich pan according to the Valtellina tradition)
Cabbage rolls (pan-fried or baked with many tasty fillings of your choice)
Rice and cabbage (the Neapolitan recipe, where everything is cooked in one pot)
Savoy cabbage parmigiana recipe
| Preparation | Cooking | Total |
|---|---|---|
| 15 minutes | 1 hour | 1 hour and 15 minutes |
| Cost | Kitchen | Calories |
|---|---|---|
| Bass | Italian | 433 Kcal |
Ingredients
| Quantity for 4 people |
|---|
|
How to make cabbage parmigiana
First of all, delicately remove the cabbage leaves from the head of cabbage.
Then wash them and blanch them in lightly salted water for 2 – 3 minutes, they should not discolour but only soften.
Finally, assemble in a baking tray, place a first layer of béchamel sauce on the base, 2 – 3 spoons then one or two cabbage leaves if they are small:
Then add a layer of bechamel, one of scamorza and finally a sprinkling of parmesan.
Once the first layer is finished, add one or more cabbage leaves again and start the layers of béchamel, scamorza and parmesan again, until the ingredients are used up.
Finish the last layer of parmigiana with cabbage, bechamel, very finely chopped pieces of scamorza and a sprinkling of parmesan.
Finally, cover the pan with aluminum foil and leave to cook in a preheated static oven for 30 minutes at 180° on the medium side.
Then, once the indicated time has elapsed, remove the aluminum foil, move the pan to the upper level and turn on the grill, increase to 200° and leave to cook au gratin for 10 minutes.
Here’s yours ready Savoy cabbage parmigiana baked
Finally, wait 10 minutes for it to settle before cutting the slices
Here she is Savoy cabbage parmigiana super streamlined!
storage
You can store raw, already assembled on a baking tray, in the fridge for 1 day. Or you can keep it already cooked in the fridge for 2 – 3 days.
If you want to keep it for longer, I recommend freezing it.
Also discover my entire collection of unique dishes