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–+ servings
Italian cabbage rolls featured picture of the rolls on the dark black plate.

Italian cabbage rolls

Italian cabbage rolls are a tasty main dish made with tender cabbage leaves filled with seasoned ground meat. They’re slow-cooked for great flavor, offering a comforting and satisfying meal that highlights the best of Italian cooking.
5 from 1 vote
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Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Course beef, Main Course
Cuisine Italian
Servings 6 people
Calories 529 kcal

Equipment

  • 1 large pot
  • 1 chef knife
  • 1 cutting board
  • 1 Baking dish (13x19)
  • 1 Mixing bowl

Ingredients
 
 

  • 1 Green cabbage
  • 2 lb Ground beef
  • 3 tbsp Fresh finely chopped parsley
  • ½ cup Parmigiano Reggiano (Parmesan cheese)
  • 28 ounce Crushed tomatoes (1 Can)
  • Italian seasoning
  • 3 Large eggs
  • Garlic
  • Basil
  • Extra virgin olive oil
  • Salt
  • Black pepper

Instructions
 

Prepping the cabbage leaves

  • 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 head cabbage as possible.
  • When the water starts boiling, add the cabbage 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.
  • Remove the largest leaves and transfer them to a dish.

How to make Italian Stuffed Cabbage Rolls

  • Set aside at least 12 large leaves and cut them in half.
  • In a big bowl, combine the ground beef, salt, pepper, eggs, breadcrumbs, finely chopped fresh parsley, Parmigiano Reggiano DOP, and a clove of chopped fresh garlic.
  • Add seasonings to taste (such as thyme, Italian seasoning, or herbes de Provence). Mix the ingredients until the beef fully absorbs the eggs.
  • Form 24 medium meatballs. Make sure they’re not too big.
  • On a large surface, lay out all the cabbage leaves. Prepare them all at once to avoid constantly washing your hands between rolls.
  • Proceed to roll all your meatballs.
  • Place the cabbage rolls ready on a dish and set aside.
  • Peel and finely chop a white or golden onion. In a bowl, combine the tomato sauce, salt, pepper, oregano, basil leaves, and garlic.
  • Finely cut the leftover cabbage leaves.

How to cook in the oven:

  • In a ceramic baking dish, spread a layer of tomato sauce.
  • Line up the cabbage rolls until it’s full.
  • Cover the rolls with more tomato sauce, spreading it evenly on top.
  • Add chopped onions and the chopped cabbage leaves. Season with salt and black pepper. Drizzle with olive oil.
  • Bake in the oven at 350 °F until cooked through, which takes approximately 1 to 1.5 hours. Garnish with chopped fresh parsley and serve warm.

How to 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
  • Garnish with chopped fresh parsley and serve warm.

Notes

  • Make sure to bake the cabbage rolls with enough tomatoes sauce over them, to avoid drying out and burn on the top.
  • 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 in the refrigerator for 4 to 5 hours. Warm 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.
    Italian cabbage rolls on a dark black plate served with extra cabbage on top and sauce.
  • Make ahead: Cabbage rolls can be prepared ahead up to 12 hours before baking. Keep it in the refrigerator until you are ready to bake them.

Variations

A good substitution for ground beef is:
  • Ground veal
  • Chicken.
  • Pork and veal mixture.
  • Italian Sausage.

Nutrition

Serving: 200g | Calories: 529kcal | Carbohydrates: 19g | Protein: 36g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 195mg | Sodium: 469mg | Potassium: 1102mg | Fiber: 6g | Sugar: 11g | Vitamin A: 785IU | Vitamin C: 70mg | Calcium: 246mg | Iron: 6mg

Please note that nutritional values are created by an online calculator and should only be used as an estimate.

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