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Savoy cabbage flans

Baked, with ham and cheese

by Ada Parisi
5 min read
Sformatini di verza al forno con prosciutto e formaggio

Savoy cabbage flans, baked, with ham and cheese. A hearty recipe to bring to the table as a Starter, since these cabbage casseroles are made in muffin tins in order to obtain many small and delicious single portion. Look at VIDEO RECIPE STEP BY STEP, I'm sure you'll want to try them.

As good as the classics CAVOY CABBAGE ROLLS WITH HAM AND FONTINA CHEESE, but even easier to prepare, Savoy cabbage flans hide inside the blanched cabbage leaves a Cooked ham-based filling, A rich sauce white sauce and and cheese racy. Since the molds are non-stick, The single portions come off perfectly: Just use a spoon.

Obviously, You can customize the stuffing, e.g. by using the sausage instead of cooked ham. Another pairing could be the cod, that goes perfectly with Savoy cabbage. Savoy cabbage is a healthy winter vegetable, with a surprisingly sweet taste. Is’ Very versatile and is perfect in soups: You should definitely try the yummy NEAPOLITAN-STYLE RICE AND CABBAGE, the SAVOURY CABBAGE AND POTATO STRUDEL And the CABBAGE AND CHESTNUT SOUP. Or the SPAGHETTI WITH TURNIP CREAM, PROSCIUTTO CRUDO AND CRISPY CABBAGE.

One recommendation: Use the innermost leaves for the cabbage flans, lighter in color, Why are softer. On the other hand, reserve the leaves for the preparation of the soups.’ tougher, because with long cooking they will become soft and will tend to fall apart anyway. And now I wish you good day!

Sformatini di verza al forno con prosciutto e formaggio


Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


12 cabbage leaves


semi-matured cheese (asiago Dop, caciotta, Fontina Dop, Fresh provolone cheese, taleggio Dop, Save Cremasco Dop)

200 grams of white sauce very dense

Parmigiano Reggiano Pdo

extra virgin olive oil

little breadcrumbs


First look at the VIDEO RECIPE on my YouTube channel.

Wash the cabbage, Isolate the most tender leaves and remove the central rib from each one, hard and fibrous. Blanch the cabbage leaves in lightly salted water, then pat well to remove excess water.

Once the white sauce, Allow it to cool so that it thickens. You can make the béchamel sauce even a day in advance and store it in the refrigerator.

Cut the cheese into cubes. With a pastry brush, Grease the muffin tins evenly, then sprinkle them with breadcrumbs.

Line the molds with the cabbage leaves as you can see in the VIDEO RECIPE, so that you have enough cabbage to cover the flan and close it. Put a tablespoon of béchamel sauce in each mold, a little cheese and a piece of ham.

Top with a little Parmigiano Reggiano PDO. You can also add a little freshly ground black pepper, Close the cabbage flans with the part of cabbage that exceeds the mold and grease with a little extra virgin olive oil.

Preheat the oven to 170 degrees static and, once hot, Cook the cabbage flans for about 15 minutes, until the cabbage leaves are colored on the outside. Remove from the oven and leave to cool for 2-3 minutes before unmolding the patties. You can help yourself with a spoon, as I do in the VIDEO RECIPE. Serve immediately to enjoy the cabbage flans hot, with melted cheese. Bon appétit!

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