Italian stuffed cabbage rolls

Italian Stuffed Cabbage Rolls are a hearty and flavorful dish, perfect for a cozy dinner or even a special occasion. This version combines tender cabbage leaves with a savory filling of seasoned ground beef, rice, and Italian herbs, all simmered in a rich tomato sauce. It’s a twist on the classic Eastern European cabbage roll, with a delicious Italian flair!

Here’s a recipe to make Italian Stuffed Cabbage Rolls:

Italian Stuffed Cabbage Rolls Recipe

Ingredients:

For the Cabbage Rolls:

• 1 large head of cabbage

• 1 lb ground beef (you can also use a mix of beef and pork for added flavor)

• 1/2 cup uncooked rice (preferably short-grain or medium-grain rice)

• 1/2 cup onion, finely chopped

• 2 cloves garlic, minced

• 1/2 cup parmesan cheese, grated

• 1 large egg

• 2 teaspoons dried oregano

• 1 teaspoon dried basil

• 1 teaspoon Italian seasoning (optional)

• Salt and black pepper, to taste

For the Tomato Sauce:

• 2 tablespoons olive oil

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 1 can (28 oz) crushed tomatoes

• 1 can (14.5 oz) diced tomatoes

• 1 tablespoon tomato paste

• 1 teaspoon sugar (optional, to balance acidity)

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• 1/2 teaspoon red pepper flakes (optional, for a bit of heat)

• Salt and black pepper, to taste

• 1/4 cup fresh basil, chopped (for garnish)

Instructions:

Step 1: Prepare the Cabbage

1. Core the cabbage: Cut out the core of the cabbage using a sharp knife, creating a cone-shaped hole in the middle. This will help the leaves separate easily.

2. Blanch the cabbage: Bring a large pot of water to a boil. Add the cabbage head (whole) to the boiling water for about 5-7 minutes, or until the outer leaves start to soften and peel off. Carefully remove the cabbage and set it aside to cool slightly. (You can use tongs to remove the leaves as they soften.) Once cooled enough to handle, peel off the leaves, being careful not to tear them. You’ll need about 12-14 leaves, depending on size.

3. Trim thick veins: If the central vein of the cabbage leaves is too thick, trim it with a knife so that the leaves are easier to roll.

Step 2: Prepare the Filling

4. Cook the rice: In a small pot, cook the rice according to the package instructions. Once cooked, set aside to cool.

5. Make the filling: In a large bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, parmesan cheese, egg, oregano, basil, Italian seasoning, salt, and pepper. Mix well until everything is thoroughly combined.

Step 3: Assemble the Cabbage Rolls

6. Fill the cabbage leaves: Lay a cabbage leaf flat on a clean surface. Place about 2-3 tablespoons of the filling near the bottom center of the leaf. Fold in the sides of the cabbage leaf, then roll it up tightly, tucking in the ends as you go. Repeat this process for all the cabbage leaves and filling.

Step 4: Prepare the Tomato Sauce

7. Cook the sauce: In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.

8. Add tomatoes: Stir in the crushed tomatoes, diced tomatoes, and tomato paste. Add the oregano, basil, sugar, red pepper flakes (if using), salt, and pepper. Bring the sauce to a simmer and let it cook for about 10-15 minutes, stirring occasionally. Taste and adjust seasoning if necessary.

Step 5: Cook the Cabbage Rolls

9. Arrange the rolls: Carefully place the cabbage rolls into the simmering tomato sauce, seam side down. Pour any remaining sauce over the top of the cabbage rolls.

10. Simmer the rolls: Cover the pot with a lid and reduce the heat to low. Let the cabbage rolls simmer for about 45 minutes to 1 hour, or until the rolls are cooked through and tender. Check occasionally, and if the sauce begins to dry out, you can add a little water or extra tomato sauce.

Step 6: Serve

11. Garnish: Once the cabbage rolls are done, remove them from the sauce and place them on a serving platter. Spoon the sauce over the top of the rolls and garnish with fresh chopped basil.

12. Serve: Serve the cabbage rolls hot with a side of crusty Italian bread or a light green salad for a complete meal.

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Tips for the Best Italian Stuffed Cabbage Rolls:

• Rice: If you prefer a fluffier texture, you can use instant rice, but I recommend using long-grain white rice or short-grain rice for better texture and flavor.

• Make-ahead: You can make the rolls a day in advance. After assembling them, cover the dish tightly and refrigerate overnight. Then, simmer in the sauce the next day for 45 minutes.

• Vegetarian option: Replace the ground beef with lentils or quinoa for a vegetarian version. You can also add chopped vegetables (like mushrooms or spinach) for extra flavor and texture.

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These Italian Stuffed Cabbage Rolls are a comforting, hearty meal with a deliciously rich tomato sauce. The combination of tender cabbage, savory meat filling, and tangy sauce makes for an irresistible dish. You can make them ahead of time and serve them for a Sunday family dinner or a special occasion.

Would you like any other Italian-inspired recipes to go with this, or a pairing suggestion for dessert?