Italian cabbage rolls – Involtini di cavolo cappuccio

Italian cabbage rolls, made with ground meat, are a popular twist on a traditional Eastern European dish. The combination of tender cabbage and a perfectly seasoned meat filling, slowly cooked in a pan, offers a delightful taste of Italian cuisine in a simple and delicious way. I’m confident this recipe will become one of your favorites. Serve these cabbage rolls alongside penne con pomodoro fresco or riso allo zafferano, and don’t forget some crusty bread to scoop up the tomato sauce—you’ll love it!

I remember my mother cooking this cozy comfort food, and I always loved it. She would either bake it in the oven or prepare it in a pan, as she was often juggling multiple jobs. However, she always wanted us to have the best meals, made with love and care.

In Italy, you’ll find people preparing Italian cabbage rolls with verza (Savoy cabbage) instead of cavolo cappuccio (green cabbage). The great thing about these rolls is that you can use any type of cabbage and still achieve delicious results. Their flavor and simplicity make them a perfect meal for any occasion. They can be prepared ahead of time and warmed up as needed.

Ingredients for your Italian cabbage rolls recipe

You will need some essential ingredients for this recipe, most of which are usually pantry staples. These ingredients not only add flavor but also contribute to the overall texture and richness of the dish. Let’s take a look at what you’ll need to make this delicious meal.

• Whole cabbage:
• Ground beef
• Italian seasoning
• Eggs
• Garlic, fresh or dry
• Basil
• Fresh parsley
• Parmigiano Reggiano DOP
• Tomato sauce
• Extra virgin olive oil
• White onion

Tips and tricks on the Ingredients

Green Cabbage: there are different types of cabbage you can use for this recipe. Some substitutions include cannonball cabbage, white cabbage, Danish cabbage, red cabbage, and Savoy cabbage.

Ground beef: a good substitution for ground meat is ground veal. If you want to try something different, consider using ground chicken. Kids love it, and it cooks very well, remaining tender and flavorful throughout the cooking process. You can also use ground pork or create a meat mixture with pork and veal. Italian cabbage rolls made with ground pork are one of my favorites.

Sauce: you can use fresh or canned tomatoes, whichever you prefer. I like crushed tomatoes because they’re juicy, and you don’t need to add extra water to keep them moist. You can enhance your sauce with garlic, Italian seasoning, and basil. Once seasoned, this sauce can be used to cover your Italian cabbage rolls, which is especially important if you decide to bake them.

Prepping the Cabbage Leaves

I like to use a green cabbage. First, I peel off the largest leaves and cut them in half, carving out the core and avoiding any tough parts. Here is how I do it:

In a large pot filled with water, add a teaspoon of salt and bring it to a boil. Remove the core from the green cabbage using a small knife. Starting from the bottom, carefully remove as much of the core as possible. The core is usually quite tough, but this will make the entire process easier. You only need to carve out enough to help detach the largest leaves when cooked.

When the water starts boiling, transfer the cabbage to the pot and let it cook until you can easily insert a fork into the stem, and it feels tender. It will take approximately 15 minutes to reach tenderness. Now you can remove the largest leaves and transfer them to a dish.

Cut them in half, removing the core from each piece. The larger the leaf, the better it is for rolling your cabbage rolls.

How to Make Italian Stuffed Cabbage Rolls Step by Step

After preparing the cabbage leaves, set aside at least 12 large leaves and cut them in half.

In a big bowl, combine the ground beef, salt, pepper, eggs, breadcrumbs, chopped fresh parsley, Parmigiano Reggiano DOP, and a clove of chopped fresh garlic. You can also add seasonings to taste, such as thyme, Italian seasoning, or herbes de Provence. Mix the ingredients until the beef fully absorbs the eggs.

Next, form 24 medium meatballs. Make sure they’re not too big.

On a large surface, lay out all the cabbage leaves. I like to prepare them all at once to avoid constantly washing my hands between rolls. (Photo 1)

Start by placing a meatball on each leaf (photo 2). Roll the first one and check how easy it is to close; this will give you an idea of how much ground meat to add to each cabbage roll. (photo 2,3,4,5,)Once you’ve found the right amount, proceed and roll all your meatballs. Place the cabbage rolls ready on a dish and set aside. (photo 6)

Peel and finely chop a white or yellow onion. In a bowl combine the tomato sauce, salt, pepper, oregano, basil leaves, and garlic.

Finely cut the leftover cabbage. Set it aside.

How to cook your cabbage rolls

Cook in the oven:

In a ceramic baking dish, spread a layer of tomato sauce. Place your Italian cabbage rolls in the dish, lining them up until it’s full. Cover the rolls with more tomato sauce, spreading it evenly on top. Add chopped onions and any remaining chopped cabbage leaves. Season with salt and pepper.

Bake in the oven at 350°F (175°C) until cooked through, which takes approximately 1 to 1.5 hours. Garnish with chopped fresh parsley and serve warm.

Cook on the Stove:

In a large skillet or pan, spread a layer of tomato sauce on the bottom. Arrange the cabbage rolls in a single layer, and cover them with more tomato sauce. Sprinkle chopped onions and cabbage on top and season with salt, pepper, oregano.

Cover the pot with a lid and cook over low heat. Allow the rolls to simmer gently for about 45 minutes to 1 hour, adding a little water if necessary to prevent sticking. Check for cooked thoroughness by ensuring the meat is fully cooked, and the cabbage is tender. Garnish with chopped fresh parsley and serve warm.

How to store and reheat

Italian cabbage rolls can be stored in an airtight container up to three days in the refrigerator. You can warm them up in the oven, at 365 °F, for 10–15 minutes or until piping hot. Microwave them for one minute using reheat function.

Cabbage rolls can be frozen up to 3 months. Remember to cover them in the freezer to avoid cold burn on them. When you need them let the rolls thaw 4 to 5 hours before warming them up in the oven at 365 °F for 15 minutes or in the microwave for one minute.

Leftover can also be frozen and defrost as needed, up to three months.