Italian Stuffed Cabbage Rolls

Why You’ll Love This Recipe

• Hearty and Satisfying: Combining protein-rich meat, wholesome rice, and vegetables, these rolls make a complete meal.
• Rich in Flavor: The blend of Italian herbs, garlic, and Parmesan cheese infuses the dish with robust taste.
• Make-Ahead Friendly: Prepare in advance and reheat for convenient, delicious meals throughout the week.
• Versatile: Easily adaptable to include your favorite ingredients or to accommodate dietary preferences.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Cabbage Rolls:

• 1 large head of green cabbage
• 1 pound ground beef or a mix of beef
• 1 cup cooked rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 egg, lightly beaten
• ¼ cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and freshly ground black pepper, to taste

For the Tomato Sauce:

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon sugar
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and freshly ground black pepper, to taste

Directions

1. Prepare the Cabbage Leaves: Bring a large pot of salted water to a boil. Carefully remove 12 large leaves from the cabbage head. Blanch the leaves in the boiling water for 2-3 minutes until pliable. Remove and set aside to cool.

2. Make the Filling: In a large bowl, combine the ground meat, cooked rice, chopped onion, minced garlic, beaten egg, grated Parmesan, oregano, basil, salt, and pepper. Mix thoroughly until well combined.

3. Assemble the Rolls: Place a cabbage leaf on a flat surface. Spoon approximately ¼ cup of the filling onto the center of the leaf. Fold the sides over the filling and roll from the stem end to encase the filling completely. Repeat with remaining leaves and filling.

4. Prepare the Sauce: Heat olive oil in a large skillet over medium heat. Sauté the chopped onion until translucent, about 5 minutes. Add minced garlic and cook for an additional minute. Stir in crushed tomatoes, tomato paste, sugar, thyme, bay leaf, salt, and pepper. Let the sauce simmer for 10 minutes to blend flavors.

5. Cook the Cabbage Rolls: Preheat the oven to 350°F (175°C). Spread a thin layer of the tomato sauce on the bottom of a large baking dish. Arrange the cabbage rolls seam-side down in the dish. Pour the remaining sauce over the rolls, ensuring they are well-covered. Cover the dish with foil and bake for 1 hour, until the rolls are tender and the filling is cooked through.

6. Serve: Remove from the oven and let rest for a few minutes before serving. Enjoy the rolls warm, spooned with extra sauce from the baking dish.

Servings and Timing

• Servings: This recipe yields approximately 6 servings.
• Preparation Time: 30 minutes
• Cooking Time: 1 hour
• Total Time: 1 hour and 30 minutes

Variations

• Meat Options: Substitute ground beef with ground turkey, chicken, or Italian sausage for different flavor profiles.
• Vegetarian Version: Replace meat with a mixture of sautéed mushrooms, lentils, and chopped vegetables for a hearty vegetarian alternative.
• Grain Alternatives: Use quinoa, barley, or bulgur instead of rice to add variety.
• Cheese Lovers: Incorporate mozzarella or ricotta cheese into the filling for a creamier texture.

Storage/Reheating

• Refrigeration: Store cooled cabbage rolls in an airtight container in the refrigerator for up to 3 days.
• Freezing: Place cooled rolls in a freezer-safe container, separating layers with parchment paper. Freeze for up to 3 months.
• Reheating: Thaw frozen rolls in the refrigerator overnight. Reheat in a covered baking dish at 350°F (175°C) for 20-30 minutes, or until heated through.

FAQs

What type of cabbage is best for stuffed cabbage rolls?

Green cabbage is commonly used due to its large, sturdy leaves. Savoy cabbage is also a good choice as its leaves are tender and easy to roll.

Can I make this recipe ahead of time?

Yes, you can assemble the rolls and refrigerate them overnight before baking. This makes it convenient for meal prep and entertaining.

How do I prevent the rolls from unrolling during cooking?

Placing the rolls seam-side down in the baking dish helps keep them intact. You can also secure them with toothpicks if needed.

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Italian Stuffed Cabbage Rolls

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Italian Stuffed Cabbage Rolls are a hearty, comforting dish featuring tender cabbage leaves filled with a savory mixture of ground beef, rice, Parmesan cheese, and aromatic Italian herbs. Simmered in a rich tomato sauce, these flavorful rolls are perfect for family dinners, meal prep, or cozy gatherings.

• Author: Janet
• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes
• Yield: 6 servings
• Category: Dinner, Comfort Food
• Method: Baking
• Cuisine: Italian
• Diet: Gluten Free

Ingredients

For the Cabbage Rolls:

• 1 large head of green cabbage
• 1 lb ground beef (or a mix of beef)
• 1 cup cooked rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 egg, lightly beaten
• ¼ cup grated Parmesan cheese
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and black pepper, to taste

For the Tomato Sauce:

• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 tbsp tomato paste
• 1 tsp sugar
• 1 tsp dried thyme
• 1 bay leaf
• Salt and black pepper, to taste

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Instructions

1. Prepare the Cabbage Leaves

   • Bring a large pot of salted water to a boil.
   • Remove 12 large leaves from the cabbage and blanch in boiling water for 2-3 minutes until pliable.
   • Drain and set aside to cool.

2. Make the Filling

   • In a bowl, mix ground meat, cooked rice, chopped onion, minced garlic, beaten egg, Parmesan, oregano, basil, salt, and pepper.

3. Assemble the Rolls

   • Place a cabbage leaf on a flat surface. Add about ¼ cup of filling to the center.
   • Fold the sides over and roll from the stem end to enclose the filling.
   • Repeat with remaining leaves and filling.

4. Prepare the Sauce

   • Heat olive oil in a skillet over medium heat. Sauté onion until translucent.
   • Add garlic and cook for another minute. Stir in crushed tomatoes, tomato paste, sugar, thyme, bay leaf, salt, and pepper. Simmer for 10 minutes.

5. Cook the Cabbage Rolls

   • Preheat oven to 350°F (175°C).
   • Spread a thin layer of sauce on the bottom of a baking dish.
   • Arrange cabbage rolls seam-side down and pour remaining sauce over them.
   • Cover with foil and bake for 1 hour, until tender.

6. Serve

   • Let rest for a few minutes before serving. Spoon extra sauce over the rolls and enjoy!

Notes

• Make-Ahead: Rolls can be assembled a day in advance and refrigerated before baking.
• Storage: Keep leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
• Reheating: Bake at 350°F (175°C) for 20-30 minutes until heated through.