Description
Hearty Italian stuffed cabbage rolls combine ground beef, rice, and herbs in a classic Mediterranean-inspired dish. Rich tomato sauce blankets tender cabbage parcels, delivering authentic flavors that comfort and satisfy hungry diners.
Ingredients
Scale
- ½ lb (225g) ground beef
- ½ lb (225g) ground Italian sausage
- 1 large green cabbage
- 1 cup cooked rice (white or brown)
- ½ cup grated Parmesan cheese
- 2 cups crushed tomatoes
- 1 cup tomato sauce
- 1 egg
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 tsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp dried oregano
- ½ tsp dried basil
- ½ tsp Italian seasoning
- ½ tsp red pepper flakes (optional, for heat)
- Salt & pepper, to taste
Instructions
- Cabbage Preparation: Bring a large pot of heavily salted water to a vigorous boil. Core the cabbage head and immerse it entirely, cooking for 5 minutes until leaves become tender and translucent.
- Leaf Processing: Gently extract individual leaves, transferring them to a colander to cool and drain. Lay leaves flat on a clean kitchen towel, patting dry and trimming the thick central rib to create a smooth, flexible surface.
- Filling Assembly: Position leaves with inner side facing upward, creating an ideal base for the filling. Mix ground meat, rice, herbs, and seasonings thoroughly in a large mixing bowl.
- Rolling Technique: Place a precise portion of the meat mixture near the base of each leaf. Fold the bottom edge over the filling, then tuck in the sides and roll upward, creating a compact, sealed parcel.
- Cooking Preparation: Arrange the cabbage rolls seam-side down in a deep baking dish or Dutch oven. Pour tomato sauce or broth over the rolls, ensuring they are nearly completely covered.
- Baking Process: Cover the dish with a tight-fitting lid or aluminum foil. Slide into a preheated oven at 375°F and bake for approximately 75-90 minutes, allowing the flavors to meld and the meat to cook through completely.
- Serving Presentation: Remove from the oven and let the rolls rest for 10 minutes. Carefully transfer to serving plates, garnishing with fresh herbs and a drizzle of remaining sauce.
Notes
- Boil Cabbage Carefully: Submerge cabbage head gently in salted water, preventing leaf tearing and maintaining structural integrity during the softening process.
- Leaf Prep Technique: Remove thick central rib strategically to ensure smooth, flexible wrapping surface without compromising leaf strength.
- Moisture Management: Pat leaves thoroughly dry on kitchen towel to prevent soggy rolls and ensure clean, crisp rolling experience.
- Temperature Control: Monitor boiling water and leaf softening closely – overcooking leads to fragile, easily rippable leaves that won’t hold filling effectively.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dinner, Lunch
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 80mg