Print

Italian Stuffed Cabbage Rolls

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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
  • 1/4 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

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 1/4 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.

Find it online: https://recipesbyjanet.com/italian-stuffed-cabbage-rolls/