There are countless ways to enjoy savoy cabbage season, and the vegetable's sweet, delicate flavor enhances the dense and creamy starchiness of potatoes. Combine them into a crispy, flavorful patty and the result is an unexpected winter comfort food.
When making the recipe, allow 45 minutes between the preparation and cooking, check out the above gallery for some tips and variations.
How to make savoy cabbage balls: the recipe
Ingredients
2 medium-sized potatoes (12 oz.)
7 oz. cabbage
1 large egg
1 leek, finely chopped
extra-virgin olive oil
Parmigiano Reggiano, grated
breadcrumbs
salt
pepper
Method
Bring a pot of water to a boil. Boil the potatoes with their peel on until soft. In the meantime, fry the chopped leek in a pan with a drizzle of oil. Add the savoy cabbage leaves and ½ cup water, add salt and pepper, and let simmer.
Peel the potatoes and add them to the savoy cabbage, crushing them with a fork.
Place the cooked vegetables in a bowl and combine with the grated Parmigiano Reggiano, 4 Tbsp. breadcumbs and the egg. Knead the dough with a fork until uniform and place in the fridge for 30 minutes.
Remove from the fridge, and shape the dough into balls or patties, all the same size. Dunk them in the breadcrumbs and cook them in a pan with oil until a golden crust forms on the surface. Remove from the pan, and place them on a plate lined with paper towels to absorb the oil. Serve hot.