Here’s a classic Italian-style stuffed cabbage rolls recipe (often called Involtini di Cavolo), hearty and comforting with tomato sauce and herbs.
Italian Stuffed Cabbage Rolls
Ingredients
Cabbage Rolls
- 1 large green cabbage
- 1 lb ground meat (beef, pork, or a mix)
- ½ cup cooked rice (or breadcrumbs for a more traditional Italian feel)
- ½ cup grated Parmesan or Pecorino Romano
- 1 egg
- 2 cloves garlic, minced
- ¼ cup fresh parsley, chopped
- 1 tsp dried oregano
- ½ tsp dried basil
- Salt & black pepper, to taste
Tomato Sauce
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 tsp sugar (optional)
- Salt & pepper, to taste
- Fresh basil (optional)
Instructions
- Prepare the cabbage
- Bring a large pot of salted water to a boil.
- Remove core from cabbage and boil whole head for 5–7 minutes, peeling off softened leaves.
- Pat leaves dry and trim thick ribs.
- Make the filling
- In a bowl, mix meat, rice, cheese, egg, garlic, parsley, oregano, basil, salt, and pepper until just combined.
- Assemble
- Place 2–3 tbsp filling near the base of each leaf.
- Fold sides in and roll tightly.
- Make the sauce
- Sauté onion in olive oil until soft.
- Add garlic, cook 30 seconds.
- Stir in crushed tomatoes, sugar, salt, and pepper. Simmer 10 minutes.
- Cook
- Spread a little sauce in a baking dish.
- Arrange cabbage rolls seam-side down.
- Cover with remaining sauce.
- Cover with foil and bake at 350°F (175°C) for 60–75 minutes.
- Serve
- Top with extra grated cheese and fresh basil.
- Serve with crusty bread or polenta.
Italian Variations
- Nonna-style: Use breadcrumbs soaked in milk instead of rice.
- Cheesy: Add small cubes of mozzarella inside each roll.
- Lighter: Use ground turkey and extra herbs.
- Saucy: Finish uncovered for last 10 minutes with extra Parmesan.
If you want, I can adapt this for slow cooker, no rice, or vegetarian versions 🇮🇹🍅🥬