🇮🇹 Italian Stuffed Cabbage Rolls
Ingredients
For the cabbage rolls:
1 large green cabbage
1 lb (450 g) ground beef
½ cup cooked rice
½ cup grated Parmesan cheese
¼ cup finely chopped onion
1 large egg
2 cloves garlic, minced
1 tsp Italian seasoning
½ tsp salt
¼ tsp black pepper
¼ cup chopped fresh parsley
For the tomato sauce:
2 cups marinara sauce
½ cup beef broth or water
1 tbsp olive oil
1 tsp Italian seasoning
½ cup shredded mozzarella cheese, for topping
Extra Parmesan and parsley, for serving
Instructions
Prepare the cabbage: Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage. Place the whole cabbage in the boiling water and cook for about 5–8 minutes, gently peeling off the softened leaves one at a time. Set leaves aside to cool.
Make the filling: In a large bowl, combine the ground beef, cooked rice, Parmesan, onion, egg, garlic, Italian seasoning, salt, pepper, and parsley. Mix just until everything is evenly combined.
Trim the leaves: If the cabbage leaves have a thick center rib, carefully shave it down with a knife so the leaves are easier to roll.
Fill and roll: Place about 2–3 tablespoons of the beef mixture near the bottom of each cabbage leaf. Fold the sides inward, then roll tightly from the bottom into a neat parcel.
Prepare the sauce: In a large baking dish, spread about 1 cup of marinara sauce over the bottom. Stir the remaining marinara with the beef broth and Italian seasoning.
Arrange: Place the cabbage rolls seam-side down in the baking dish. Pour the remaining sauce over the top and drizzle with olive oil.
Bake: Cover tightly with foil and bake at 375°F (190°C) for 50–60 minutes, or until the beef is fully cooked and the cabbage is tender.
Add cheese: Remove the foil, sprinkle with mozzarella and a little Parmesan, and bake uncovered for another 8–10 minutes, until the cheese is melted and lightly golden.
Rest and serve: Let the rolls rest for about 10 minutes. Garnish with fresh parsley and extra Parmesan.
