Italian Stuffed Cabbage Rolls

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Italian Stuffed Cabbage Rolls

Description

Italian Stuffed Cabbage Rolls are tender cabbage leaves filled with a savory mixture of ground beef, rice, Parmesan cheese, and herbs, then gently baked in a rich tomato sauce. This comforting dish is hearty, flavorful, and perfect for a cozy dinner. It’s a classic homestyle meal that balances protein, vegetables, and grains in one dish.

Ingredients

For the Cabbage Rolls

  • 1 large green cabbage
  • 1 pound (450 g) ground beef
  • ½ cup cooked rice (white or brown)
  • ½ cup grated Parmesan cheese
  • ¼ cup finely chopped onion
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 tablespoons chopped fresh parsley (optional)

For the Sauce

  • 2 cups tomato sauce or crushed tomatoes
  • 1 tablespoon olive oil
  • ½ teaspoon sugar (optional, to balance acidity)
  • Salt and pepper to taste

Instructions

  1. Prepare the cabbage
    • Bring a large pot of water to a boil.
    • Carefully remove the core from the cabbage and place the whole head in boiling water.
    • Cook for 2–3 minutes, peeling off softened leaves as they loosen.
    • Set leaves aside to cool.
  2. Make the filling
    • In a large bowl, mix ground beef, cooked rice, Parmesan cheese, onion, egg, garlic, salt, pepper, oregano, basil, and parsley until well combined.
  3. Assemble the rolls
    • Lay a cabbage leaf flat and place 2–3 tablespoons of filling near the center.
    • Fold in the sides and roll tightly from the bottom up.
    • Repeat with remaining leaves and filling.
  4. Prepare the sauce
    • In a bowl, mix tomato sauce, olive oil, sugar (if using), salt, and pepper.
  5. Bake
    • 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.
    • Pour the remaining sauce over the rolls and cover with foil.
    • Bake for 60–70 minutes, until cabbage is tender and filling is fully cooked.

Notes

  • If cabbage leaves are thick, gently trim the thick rib to make rolling easier.
  • You can substitute ground turkey or chicken for a lighter version.
  • Mozzarella can be added on top during the last 10 minutes for extra cheesiness.

Tips for Best Results

  • Don’t overcook the cabbage—just soften it enough to roll.
  • Let the rolls rest for 10 minutes after baking so they hold together better.
  • Use leftover cabbage leaves to line the baking dish and prevent sticking.

Servings

  • Serves: 4–6 people
  • Yield: About 10–12 cabbage rolls

Nutritional Information (Approximate per serving)

  • Calories: 350–380 kcal
  • Protein: 25 g
  • Carbohydrates: 22 g
  • Fat: 18 g
  • Fiber: 4 g
  • Calcium: 15% Daily Value

Health Benefits

  • High in protein from beef and cheese, supporting muscle growth.
  • Rich in fiber from cabbage and rice, aiding digestion.
  • Vitamin-packed cabbage provides vitamin C and antioxidants.
  • A balanced, home-cooked meal with fewer preservatives than store-bought options.

Q & A

Q: Can I make this ahead of time?
A: Yes! Assemble the rolls up to 24 hours in advance and refrigerate before baking.

Q: Can this be frozen?
A: Yes, baked or unbaked rolls freeze well for up to 2 months in an airtight container.

Q: What can I serve with cabbage rolls?
A: They pair well with a simple green salad, roasted vegetables, or crusty bread.

Q: Can I make it vegetarian?
A: Absolutely—use lentils, mushrooms, and extra rice instead of meat.

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