Savoy Cabbage Rolls with Couscous
A hearty vegetarian dish to make the most of your savoy cabbage
- Prep time: 0 minutes
- Cook time: 0 minutes
Savoy cabbage sometimes gets a bad rap because of its appearance or impressive size. Yet its large leaves are perfect for holding a generous filling, like this orange and cream-scented couscous. This simple, comforting recipe showcases the whole vegetable — leaves and heart — while offering a tasty alternative to seasonal classics.
Ingredients
Recipe steps
Prepare the savoy cabbage
Blanch the cabbage leaves in batches in boiling salted water for about 3 minutes to soften them. Then briefly plunge them into cold water, drain, and trim any thick ribs if needed. Lay the largest leaves flat on a clean kitchen towel.
Let the couscous swell
In a large bowl, combine the couscous with a touch of sambal oelek and pour hot vegetable stock over it. Cover and let it swell for about 5 minutes, then fluff the grains with a fork.
Add the flavors
Add the half cream, grated Gruyère, and orange zest to your couscous. Mix well until you have a smooth, fragrant filling.
Shape the cabbage rolls
Divide the couscous among the cabbage leaves and form small parcels by folding the edges toward the center. Place them seam-side down in a lightly greased baking dish.
Bake in the oven
Drizzle the rolls with a little vegetable stock and sprinkle some more Gruyère on top. Bake for about 20 minutes at 220°C until nicely golden and heated through.
Tips and variations
- Swap the Gruyère for a seasonal cheese that warms your heart (Emmental, Mimolette, Comté…). If you don’t have ras el hanout, a little paprika or mild chili also adds a delicate kick. Use the smaller inner leaves to make a side couscous or to warm up a soup.
Anti-waste tips
Imperfect leaves? No worries — even the most wrinkled ones work perfectly for this recipe after a quick blanch.
If you have too much savoy cabbage, chop up the leftovers and freeze them for future use in quiches, omelets, or soups.
The cabbage heart — often overlooked — can be thinly sliced and added to the couscous or quickly sautéed with a drizzle of oil and salt.
