Classic Italian Stuffed Cabbage Rolls

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Classic Italian Stuffed Cabbage Rolls (Involtini di Cavolo)

A comforting, savory dish of tender cabbage leaves wrapped around a flavorful meat-and-rice filling, simmered in a rich tomato sauce. This is the Italian “nonna” version—hearty, aromatic, and perfect for feeding a family.

 INGREDIENTS

For the Cabbage & Prep

· 1 large head green cabbage (Savoy cabbage works beautifully too)
· Salt for boiling water

For the Filling

· 1 lb ground meat blend (½ lb ground beef + ½ lb ground pork, or all beef)
· ½ cup uncooked Arborio or white rice (or ¾ cup cooked rice)
· 1 small onion, finely chopped
· 2 cloves garlic, minced
· ¼ cup fresh parsley, finely chopped
· ¼ cup grated Pecorino Romano or Parmesan cheese
· 1 large egg, lightly beaten
· ½ tsp dried oregano
· Salt and freshly ground black pepper to taste

For the Tomato Sauce

· 2 tbsp olive oil
· 1 small onion, finely chopped
· 2 cloves garlic, minced
· 1 (28 oz) can crushed tomatoes (San Marzano preferred)
· 1 (15 oz) can tomato sauce or puree
· 1 tsp dried basil (or 2 tbsp fresh, added at the end)
· ½ tsp dried oregano
· 1 bay leaf
· 1 tsp granulated sugar (to balance acidity)
· Salt and pepper to taste
· Optional: ¼ cup dry red wine

For Assembly & Finishing

· 2-3 slices bacon, chopped (optional, for bottom of pot)
· ½ cup chicken or beef broth (if needed)
· Extra grated cheese for serving
· Fresh basil or parsley for garnish

 INSTRUCTIONS

Step 1: Prepare the Cabbage Leaves

  1. Bring a large pot of salted water to a boil.
  2. Carefully remove the core from the cabbage. Place the whole head in the boiling water.
  3. As the outer leaves soften and become pliable (about 2-3 minutes), gently peel them off with tongs and transfer to a bowl of ice water. Repeat until you have 12-14 large leaves.
  4. Trim the thick rib from the bottom of each leaf so it’s easier to roll. Pat leaves dry.

Step 2: Make the Sauce

  1. In a Dutch oven or large, deep skillet, heat olive oil over medium heat.
  2. Sauté chopped onion until soft (5 mins), add garlic and cook until fragrant (1 min).
  3. Optional deglaze: Add red wine, simmer 1 minute.
  4. Add crushed tomatoes, tomato sauce, basil, oregano, bay leaf, sugar, salt, and pepper.
  5. Simmer for 15-20 minutes while you make the filling.

Step 3: Make the Filling

  1. In a large bowl, combine ground meat, uncooked rice, onion, garlic, parsley, grated cheese, egg, oregano, salt, and pepper. Mix gently with hands until just combined. Do not overmix.

Step 4: Assemble the Rolls

  1. Place about ¼ to ⅓ cup of filling near the bottom (stem end) of a cabbage leaf.
  2. Fold the sides over the filling, then roll up tightly from the bottom, like a burrito.
  3. Repeat with remaining leaves and filling.

Step 5: Layer and Cook

  1. Optional flavor boost: Scatter chopped bacon in the bottom of the pot (on top of the sauce).
  2. Nestle the rolls, seam-side down, snugly in a single layer in the sauce.
  3. Spoon some sauce over the tops. If the sauce seems too thick, add up to ½ cup broth.
  4. Cover and simmer on low heat for 1 hour to 1 hour 15 minutes, until cabbage is very tender and filling is cooked through (rice will be soft).

Step 6: Serve

  1. Carefully remove rolls with a slotted spoon.
  2. Serve over a bed of the sauce, topped with extra grated cheese and fresh herbs.
  3. Perfect with: A slice of crusty bread to mop up the sauce and a simple green salad.

 PRO TIPS & VARIATIONS

· Cabbage Prep Shortcut: Freeze the whole cabbage overnight. Thaw completely—the leaves will be soft and pliable without boiling.
· Rice Note: Using uncooked rice is traditional—it absorbs flavor and moisture from the meat and sauce as it cooks.
· Lighter Version: Use ground turkey or chicken. Add ¼ cup soaked breadcrumbs to keep it moist.
· “Lazy Day” Hack: Use a 9×13 dish. Spread a layer of sauce, add rolls, cover with remaining sauce, cover with foil, and bake at 375°F for 1 hour 15 mins.
· Romanian/Polish Twist (Sarmale/Golabki): Add ½ cup sautéed diced carrot and celery to the filling, use a tangy tomato sauce with a touch of sauerkraut juice or vinegar.
· Make Ahead & Freeze: Assemble rolls and place in a baking dish with sauce. Cover and freeze. Thaw overnight in fridge and bake as directed, adding 15-20 minutes.

 SERVING SUGGESTION

This is a complete, comforting meal. The rolls reheat beautifully, often tasting even better the next day as the flavors meld. Enjoy the taste of Italian home cooking!

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