Cavoli ripieni – stuffed cabbage: a recipe from Lunigiana

There are many variations of stuffed cabbage in Italy; this one uses mortadella instead of bread in the stuffing. Cavoli ripieni is a typical winter dish, prepared when the cold weather ensures that the cabbage leaves are tender. 

This recipe for cavoli ripieni is from the book, Piatti Chiari, by Tiziana Falorni, the owner of the restaurant Alla Piazza di Sopra in Filleto, and is the fourth in our series of recipes.  If you’d like a copy of the recipe book, it is available directly from the restaurant and in bookshops in Lunigiana. You can also buy it online at and other online booksellers in Italy.

My thanks to Laura Razzoli, Tiziana’s daughter, for the photos and explanations.

stuffed cabbage recipe from lunigiana


1 Savoy cabbage
200g of mortadella
2 eggs
150g grated Parmesan
a sprig of parsley
a bunch of Swiss card or 700g of spinach
one garlic clove
700g  passata/chopped tomatoes in tomato juice
olive oil, salt and chilli peppers
lunigiana stuffed cabbage ingredients

Preparation method

  1. Discard the outside cabbage leaves and any with particularly thick veins. Blanch the remaining leaves in a large pot of salted, boiling water for three minutes. Drain and dry
  2. In a separate pot, boil the chard or spinach for a few minutes, drain and chop
  3. Chop the parsley, garlic and mortadella and mix together in a bowl. Add the parmesan, eggs, and chard or spinach
  4. Add salt and freshly chopped chillies to taste
  5. To assemble the cabbage parcels, place a small amount of filling in the centre of each cabbage leaf, fold in the sides and roll up to form a small parcel
  6. Generously oil a baking dish with the olive oil, place the parcels in the dish and cover with two tablespoons per parcel of your favourite sauce
  7. Bake for about 30 minutes at 180 degrees centigrade.
Ristorante Alla Piazza di Sopra
Piazza Immacolata 11
Filetto, Villafranca in Lunigiana, MS
Telephone 0187 493796/Cell 349 8783364

Open Tuesday to Sunday for lunch and dinner.

Cavoli ripieni – stuffed cabbage: a recipe from Lunigiana appeared on Ciao Lunigiana on 20 January 2014.

Ristorante Alla Piazza di Sopra

About Ristorante Alla Piazza di Sopra

Alla Piazza di Sopra is located in the beautiful medieval square in the picturesque village of Filetto near Villafranca in Lunigiana. The restaurant offers an original and often unusual take on traditional dishes from Lunigiana, while using only the very best quality local ingredients. The recipes for many of the dishes served in the restaurant can be found in the cookbook, Piatti Chairi.

Alla Piazza di Sopra is a family affair, with mother and daughter, Tiziana and Laura in the kitchen, and daughter Chiara front of house. At busy times, other family members are on hand to help. But no matter how busy the restaurant, you will always receive a warm welcome and friendly advice on the day’s specialities.

Ristorante Alla Piazza di Sopra is consistently rated the top restaurant in the province of Massa Carrara on TripAdvisor.

Comments are closed.