Cream Cheese Cake

Italian stuffed cabbage rolls

Italian stuffed cabbage rolls—often called involtini di cavolo—are tender cabbage leaves wrapped around a savory mixture of ground meat, rice, herbs, and Parmesan, then gently simmered in a bright tomato sauce. This dish bridges rustic Italian flavors with homey comfort, making it ideal for family dinners, Sunday lunches, or special occasions. It looks impressive on the table but is straightforward to prepare when you follow a few simple steps.

 

Ingredients (serves 6)

For the rolls

• 1 large head green cabbage (about 3–4 lb)
• 1 lb (450 g) ground beef (or half beef, half pork)
• 1 cup cooked white rice (about 1/3 cup uncooked)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 large egg
• 1/2 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• 1 tsp dried oregano
• Salt and black pepper to taste

For the sauce

• 2 tbsp olive oil
• 1 can (28 oz / 800 g) crushed tomatoes
• 1 can (14 oz / 400 g) diced tomatoes (optional for texture)
• 1/2 cup low-sodium chicken or beef broth
• 1 tbsp tomato paste
• 1 tsp sugar (optional, to balance acidity)
• 1 bay leaf
• Salt and pepper to taste

Step-by-Step Instructions

1. Prepare the cabbage leaves: Bring a large pot of water to a boil. Core the cabbage and carefully peel away 12–14 large outer leaves. Blanch the leaves in boiling water 2–4 minutes until pliable. Drain and cool on a tray. Trim thick ribs if needed so leaves roll easily.
2. Cook the rice: If you haven’t already, cook white rice until tender and let cool. Measure 1 cup cooked rice for the filling.
3. Make the filling: In a bowl combine ground meat, cooked rice, chopped onion (reserve a little for the sauce if you like), minced garlic, egg, Parmesan, parsley, oregano, salt and pepper. Mix gently until combined—overworking will make the filling dense.
4. Form the rolls: Place a cabbage leaf on a work surface. Spoon about 2–3 tablespoons of filling near the base of the leaf. Fold the sides over the filling and roll tightly away from you, tucking the ends under to seal. Repeat with remaining leaves and filling. If you have small leaves, use less filling.
5. Prepare the sauce: In a large skillet or saucepan heat olive oil over medium heat. Add reserved chopped onion and sauté until translucent. Stir in tomato paste, cook 1 minute, then add crushed tomatoes, diced tomatoes (if using), broth, bay leaf, sugar, salt, and pepper. Simmer 8–10 minutes to blend flavors.
6. Assemble in the pan: Spread a thin layer of sauce in the bottom of a wide, deep skillet or Dutch oven to prevent sticking. Arrange rolls seam-side down in the pan, snug but not crowded. Spoon remaining sauce over the rolls until mostly covered.
7. Simmer or bake: Option A—cover and simmer on low for 40–50 minutes until meat is cooked through. Option B—cover and bake in a 350°F (175°C) oven for 35–45 minutes. Uncover for the last 10 minutes to let sauce thicken if desired.
8. Finish and serve: Remove bay leaf. Let the rolls rest 5 minutes, then transfer to a platter. Spoon extra sauce over the rolls and sprinkle with additional Parmesan and parsley. Serve hot.

Tips for Success

• Choose a cabbage with large, flexible leaves; Savoy cabbage is a great alternative for tender, textured leaves.
• Blanching time varies—test a leaf for pliability and reduce thick stems if necessary.
• If you have very thick ribs, shave them with a knife to reduce bulk when rolling.
• Cook the rice just until tender; slightly undercooked rice will finish cooking inside the roll without becoming mushy.
• To keep rolls from unrolling, place them seam-side down and pack snugly in the pan.

Nutrition Facts (approximate per serving — 1 roll, serves 6)

Calories	~360 kcal
Total Fat	16 g
Saturated Fat	6 g
Cholesterol	95 mg
Sodium	520 mg
Total Carbohydrate	24 g
Dietary Fiber	3 g
Sugars	6 g
Protein	28 g

Nutrition estimates will vary with the exact ingredients and portions you use. For strict dietary needs, calculate using your product labels.

Make-Ahead, Freezing & Storage

• Make-ahead: Assemble rolls and store in a covered container in the refrigerator for up to 24 hours before cooking.
• Refrigeration: Cool completely and store in an airtight container for up to 4 days.
• Freezing: Place cooked rolls in a freezer-safe container with sauce and freeze for up to 3 months. Thaw overnight and reheat covered in a 350°F (175°C) oven until heated through.

FAQ

• Can I use leftover rice? Yes; leftover rice works well and helps the filling bind. Adjust moisture if rice is dry.
• How do I keep rolls from falling apart? Roll tightly, tuck ends underneath, and place seam-side down in the pan. A light tomato layer on the bottom prevents sticking.
• Can I make these gluten-free? Yes—use gluten-free breadcrumbs (if using) and ensure your broth and canned tomatoes are gluten-free.
• Do I need to pre-cook the meat? No; mixing raw ground meat with rice and egg is traditional—the cooking in sauce finishes the meat safely. Alternatively, brown the meat first for extra depth of flavor.

Final Notes

Italian stuffed cabbage rolls are a warming, satisfying dish that rewards patience. They combine simple pantry ingredients into a comforting, well-balanced meal. Whether you stick to the classic recipe or adapt it with modern twists, this is a recipe that delivers on texture, flavor, and nostalgia. Make a double batch and freeze portions for quick weeknight dinners later in the month.

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