Italian Stuffed Cabbage Rolls Recipe

If you’re craving a hearty, comforting meal that never fails to impress, Italian Stuffed Cabbage Rolls are about to become your new favorite. This classic dish wraps a savory, herby meat and rice filling inside tender cabbage leaves, bathes everything in bright marinara, and bakes it all until bubbling and golden. The result is a cozy main course that’s packed with flavor, surprisingly simple to make, and just as wonderful for a weeknight dinner as it is for a special family gathering.

Ingredients You’ll Need

The beauty of Italian Stuffed Cabbage Rolls is how a few humble ingredients come together to create something unforgettable. Each one is essential, building layers of taste and texture that make every bite irresistible.

• Green Cabbage: Choose a large, firm head so you get big, sturdy leaves for rolling.
• Olive Oil: Adds richness and helps soften the onion and garlic for a more mellow flavor.
• Onion: Gives the filling a subtle sweetness and depth—don’t skip the fine chop!
• Garlic: Brings that classic Italian aroma and punch of flavor.
• Ground Beef or Italian Sausage: Use your favorite or a mix for a juicy, flavorful filling.
• Cooked White Rice: Makes the filling tender and helps hold everything together; leftover rice works perfectly here.
• Parmesan Cheese: Adds a salty, nutty kick and melts right into the filling.
• Fresh Parsley: Brightens up the whole dish with fresh, herby notes.
• Dried Oregano: A little goes a long way for that unmistakable Italian flavor.
• Salt: Essential for bringing out all the other flavors.
• Black Pepper: Adds just the right amount of gentle heat.
• Egg: Helps bind the filling, so your rolls stay perfectly together.
• Marinara Sauce: Use your favorite jarred or homemade sauce for a luscious, tomatoey finish.
• Extra Grated Cheese & Parsley: For a gorgeous, flavorful garnish that makes the rolls pop.

How to Make Italian Stuffed Cabbage Rolls

Step 1: Blanch the Cabbage Leaves

Start by bringing a big pot of water to a rolling boil. Gently peel away 10 to 12 cabbage leaves, aiming for the biggest, most intact ones possible. Slip them into the boiling water for just a couple of minutes, until they turn bright green and flexible. This is the secret to easy rolling later—no tearing! Move the leaves to a bowl of ice water to stop the cooking, then drain and pat them dry carefully.

Step 2: Make the Savory Filling

Heat up that olive oil in a skillet over medium heat, then sauté the onion until soft and translucent—about 3 to 4 minutes. Toss in the garlic and cook for another 30 seconds, just until fragrant. In a large mixing bowl, combine your ground meat, cooked rice, Parmesan, parsley, oregano, salt, pepper, beaten egg, and the sautéed onion and garlic. Mix it all up until it’s thoroughly combined but not overworked. You want it moist and a little fluffy, not dense.

Step 3: Roll It Up

Preheat your oven to 375°F (190°C). Lay one cabbage leaf flat on your work surface. Spoon about 1/4 cup of the filling into the center, then fold the sides over and roll it up tight, like you’re making a burrito. Place each finished roll seam-side down so they stay closed. Repeat with the rest of the leaves and filling—you’ll get into a nice rhythm!

Step 4: Layer and Sauce

Pour about 1/2 cup of marinara sauce in the bottom of a 9×13-inch baking dish to keep the rolls from sticking and to start layering in flavor. Nestle your cabbage rolls into the dish, lining them up snugly. Pour the rest of the marinara sauce right over the top, making sure every roll gets a little love. Cover tightly with foil.

Step 5: Bake to Perfection

Slide the dish into your preheated oven and bake for 45 to 50 minutes. This is when the flavors really meld and the cabbage turns meltingly tender. For a final flourish, remove the foil, scatter on more Parmesan cheese, and bake uncovered for another 5 minutes until the cheese is melted and golden.

Step 6: Garnish and Serve

Finish your Italian Stuffed Cabbage Rolls with a shower of chopped fresh parsley and a little extra grated cheese. Serve them piping hot, and get ready to watch them disappear!

How to Serve Italian Stuffed Cabbage Rolls

Garnishes

A sprinkle of extra Parmesan cheese and a handful of chopped fresh parsley do wonders for both flavor and presentation. If you want to get fancy, a drizzle of good olive oil or a little lemon zest can also brighten things up.

Side Dishes

Italian Stuffed Cabbage Rolls are quite filling, so all you need is something simple alongside. Think crusty bread to soak up the sauce, a crisp green salad with a tangy vinaigrette, or perhaps some roasted vegetables. Even creamy polenta or garlic mashed potatoes work if you’re feeling extra cozy.

Creative Ways to Present

For a fun twist, serve each roll on a bed of extra marinara with a swirl of pesto on top. Or, place individual rolls in small gratin dishes for a restaurant-style touch. For a family-style meal, bring the whole baking dish to the table and let everyone help themselves—it turns dinner into a festive event!

Make Ahead and Storage

Storing Leftovers

Leftover Italian Stuffed Cabbage Rolls keep beautifully in the fridge. Transfer any extras to an airtight container and store for up to three days. The flavors deepen overnight, so leftovers are often even tastier the next day!

Freezing

You can absolutely freeze these rolls, either before or after baking. To freeze before baking, assemble the rolls and arrange them in a freezer-safe dish, then cover tightly with foil. When you’re ready to eat, bake directly from frozen, adding a bit of extra sauce and allowing for a longer cooking time. If freezing after baking, let them cool completely, then freeze in portions for easy future meals.

Reheating

To reheat, place the rolls in an oven-safe dish, spoon over some extra sauce if needed, and cover with foil. Warm in a 350°F (175°C) oven until heated through, about 20 to 25 minutes. For single servings, the microwave works fine—just cover and heat in 1-minute bursts until hot.

FAQs

Can I use a different type Main Course

Absolutely! Ground turkey, chicken, or even a plant-based meat alternative can work well. Just be sure to adjust seasonings to suit your protein of choice.

What’s the best way to keep cabbage leaves from tearing?

Blanching the leaves just until they’re pliable is key. If you hit any tough spots on the back of the leaf, carefully trim the thickest part of the stem with a knife to make rolling easier and prevent splits.

Is there a low-carb version of Italian Stuffed Cabbage Rolls?

Yes! Substitute cooked cauliflower rice for the white rice in the filling. You’ll get the same satisfying texture with fewer carbs.

Can I make Italian Stuffed Cabbage Rolls ahead of time?

Definitely. Assemble the rolls and place them in the baking dish with sauce, then cover and refrigerate for up to a day before baking. This makes weeknight dinners or entertaining a breeze.

How do I keep my cabbage rolls from falling apart?

Make sure to roll the leaves snugly and place them seam-side down in the dish. The egg in the filling helps bind it, and covering the rolls with sauce and foil during baking keeps everything together.

Final Thoughts

If you’re looking for a soul-warming meal that delivers big flavor with a touch of Italian flair, you can’t go wrong with Italian Stuffed Cabbage Rolls. They’re comforting, crowd-pleasing, and surprisingly easy to make at home. Give this recipe a try—you might just find it becomes a new family favorite!

Italian Stuffed Cabbage Rolls Recipe

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• Author: admin
• Total Time: 1 hour 20 minutes
• Yield: 6 servings 1x
• Diet: Non-Vegetarian

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Description

Classic Italian Stuffed Cabbage Rolls feature tender cabbage leaves filled with a savory mixture of ground beef, cooked rice, Parmesan cheese, and herbs, baked in a rich marinara sauce. This comforting and wholesome recipe is perfect for a hearty family dinner and can be easily made ahead or adapted for low-carb diets.

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Ingredients

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Vegetables and Herbs

• 1 large head green cabbage
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• Extra grated Parmesan cheese and parsley for garnish

Meat and Dairy

• 1 pound ground beef or Italian sausage (or a mix)
• 1/4 cup grated Parmesan cheese
• 1 egg, lightly beaten

Grains and Staples

• 1 cup cooked white rice
• 1 tablespoon olive oil
• 2 cups marinara sauce

Spices and Seasonings

• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

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Instructions

1. Prepare the Cabbage Leaves: Bring a large pot of water to a boil. Gently remove 10–12 whole cabbage leaves from the head. Blanch the leaves in boiling water for 2–3 minutes until pliable, then transfer to a bowl of cold water. Drain and pat dry to make them flexible for rolling.
2. Make the Filling: In a skillet, heat olive oil over medium heat. Sauté the finely chopped onion for 3–4 minutes until soft, then add minced garlic and cook for an additional 30 seconds. Remove from heat. In a large bowl, combine the ground meat, cooked rice, Parmesan cheese, chopped parsley, dried oregano, salt, black pepper, beaten egg, and the sautéed onion and garlic. Mix thoroughly until well combined.
3. Assemble the Rolls: Preheat the oven to 375°F (190°C). Lay each cabbage leaf flat and place about 1/4 cup of the filling in the center. Fold in the sides and roll up tightly like a burrito. Repeat with remaining leaves and filling.
4. Prepare to Bake: Spread 1/2 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish. Arrange the cabbage rolls seam-side down in the dish. Pour the remaining marinara sauce over the top to cover the rolls.
5. Bake the Rolls: Cover the baking dish with foil and bake for 45–50 minutes until the cabbage is tender and the filling is cooked through.
6. Finish and Serve: Remove the foil and sprinkle additional grated Parmesan cheese on top of the rolls. Bake uncovered for 5 more minutes to melt and brown the cheese slightly if desired. Garnish with chopped parsley and serve warm.

Notes

• For a low-carb version, substitute cauliflower rice for white rice.
• These cabbage rolls can be made ahead and frozen before baking.
• To reheat from frozen, add extra sauce and bake covered until heated through.
• You can use all ground beef, all Italian sausage, or a combination for different flavor profiles.

• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 2 rolls
• Calories: 340
• Sugar: 6g
• Sodium: 580mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 4g
• Protein: 22g
• Cholesterol: 85mg