Pork and Cabbage Involtini

  • Level: Easy
  • Total: 1 hr 30 min
  • Active: 1 hr
  • Yield: 4 servings
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Kosher salt and freshly ground black pepper

1 head savoy cabbage

1 pound ground pork

2 large eggs, beaten

2 scallions, finely chopped fine

1/2 red onion, finely chopped

5 cloves garlic, finely chopped

1/2 cup freshly grated Parmesan

2 tablespoons breadcrumbs

1 handful parsley, chopped fine


3 tablespoons olive oil

1/2 red onion, chopped

3 cloves garlic, finely chopped

One 28-ounce can whole skinned tomatoes, such as Pelati tomatoes, blended smooth (See Cook's Note)

Kosher salt and freshly ground black pepper


Special equipment:
butcher's twine
  1. For the involtini: Bring a large pot of salted water to a boil. Choose the best 12 leaves from your savoy cabbage. Separate them, rinse them well and add them, in batches, to the boiling water for 2 minutes. Remove them from the water, quickly rinse with cold water and gently pat dry.
  2. Mix together the pork, eggs, scallions, onion, garlic, Parmesan, breadcrumbs and parsley in a large bowl. Season with salt and pepper and set aside.
  3. Lay a leaf of cabbage on a cutting board, trim the thick end of the stem and place 2 generous tablespoons of the meat mixture in its center. Roll up the leaf, tucking in the sides, and tie twice with butcher's twine.
  4. For the sauce: Heat the oil in a large nonstick pan over medium-high heat. Add the onion and saute until softened, then add the garlic and cook for 2 more minutes.
  5. Add the tomatoes and lower the heat. Season the sauce with salt and pepper and cook for 15 minutes. Gently lay the involtini in the sauce, distributing them evenly.
  6. Cook, covered, for 30 minutes, stirring gently from time to time and flipping the involtini at least twice.

Cook’s Note

You can process the tomatoes in a mixer or break them up in the pan while cooking; it's up to you.