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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
