Description
These Italian Stuffed Cabbage Rolls are a hearty and comforting dish featuring tender cabbage leaves filled with a flavorful mixture of ground beef, rice, and herbs, baked in a savory tomato sauce. Perfect for a family meal, they combine classic Italian flavors with the wholesome goodness of cabbage, making for a satisfying and delicious dinner.
Ingredients
Scale
For the Filling
- 1 lb ground beef
- 1 cup cooked rice
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 egg, lightly beaten
- ½ tsp dried oregano
- ½ tsp dried basil
- Salt and pepper, to taste
For Assembly and Baking
- 12 large cabbage leaves
- 1 cup tomato sauce
- ½ cup beef broth
- 2 tbsp olive oil
- Fresh parsley, chopped, for garnish
Instructions
- Prepare the Cabbage: Bring a large pot of water to a boil. Carefully blanch the cabbage leaves for 2 to 3 minutes until they are soft and pliable. Remove the leaves from the water and pat them dry with a clean towel to remove excess moisture.
- Make the Filling: In a large bowl, combine the ground beef, cooked rice, finely chopped onion, minced garlic, lightly beaten egg, dried oregano, dried basil, salt, and pepper. Mix everything thoroughly until well combined to create the filling.
- Assemble the Rolls: Lay out each blanched cabbage leaf. Place a generous spoonful of the filling mixture onto the center of each leaf. Fold the sides of the leaf over the filling and roll tightly from one end to the other. If needed, secure each roll with a toothpick to keep it closed during baking.
- Prepare the Sauce and Arrange Rolls: Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of tomato sauce on the bottom and drizzle with olive oil. Arrange the cabbage rolls seam-side down on top of the sauce. Pour the beef broth evenly over the rolls, then spoon the remaining tomato sauce over the top to cover.
- Bake: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 45 minutes. After that, remove the foil and continue baking uncovered for an additional 15 minutes to allow the tops to brown slightly and the sauce to thicken.
- Garnish and Serve: Once baked, remove the cabbage rolls from the oven and sprinkle freshly chopped parsley over the top for a burst of freshness. Serve the rolls warm, accompanied by crusty bread or a simple green salad for a complete meal.
Notes
- Blanching the cabbage leaves makes them flexible and easier to roll without tearing.
- You can substitute ground beef with ground turkey or pork based on preference.
- For extra flavor, add grated Parmesan cheese to the filling if desired.
- To avoid a watery dish, ensure the cabbage leaves are well drained and patted dry before filling.
- Leftover rolls can be stored in an airtight container in the refrigerator for up to 3 days and reheated before serving.
