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Savoy cabbage leaves wrapped around a savory meat filling are northern Italian comfort food. This high protein mediterranean dish is family-friendly and works well for freezer meal prep.
Remove 12 outer leaves from a Savoy cabbage. Blanch them in boiling salted water for 2 minutes until pliable, then plunge into ice water to stop the cooking. Drain and pat dry gently.
Finely chop the onion, carrot, and celery. In a skillet over medium heat, add 1 tbsp olive oil and sauté the vegetables for about 4 minutes until soft but not browned. Set aside to cool.
In a large bowl, combine the ground beef, ground pork, sautéed vegetables, fresh breadcrumbs, egg, Parmesan, nutmeg, half the salt, and half the pepper. Mix gently until just combined without overworking.
Lay a cabbage leaf flat and mound about 3–4 tbsp of filling near the base. Fold the sides inward and roll up tightly to enclose the filling. Repeat with all leaves and filling.
Preheat oven to 350°F (175°C). In a large oven-safe skillet or Dutch oven over medium heat, add 1 tbsp olive oil and the minced garlic; sauté for 1 minute. Stir in crushed tomatoes and remaining salt and pepper. Simmer 5 minutes.
Nestle the cabbage rolls seam side down in the sauce. Spoon a bit of sauce on top. Cover tightly and bake for 40 minutes. Uncover and bake 5–10 minutes more to reduce sauce lightly.
Rest for 10 minutes before serving; serve hot with pan sauce spooned over.
