Italian Cabbage Rolls

November 20, 2014

Italian Cabbage Rolls are deliciously filled cabbage leaves with Italian Sweet Sausage, lean ground beef, rice,  Parmigiano-Reggiano, shallots, fresh herbs covered with a delightful Italian red sauce. Italian Cabbage Rolls are my favorite, pure comfort food that’s hearty and filling.

These Italian Cabbage rolls are an American-Italian version my grandmother made for years and handed down to me. They are the perfect healthy comfort food and can be eaten all year long. If you are obsessed with cabbage like I am, these are perfect for making dinner when you have a bit of time.

 

Italian Cabbage Rolls

Italian Cabbage Rolls are a delicious take on an Old Comfort Food that contains well-seasoned ground meat, rice, onions with Italian herbs all bundled in a perfectly cooked cabbage leaf and buried in a rich tomato-wine herb sauce with extra cabbage.

The cabbage roll has sometimes been fondly nicknamed “Pigs in the Blanket,” an old comfort food casserole consisting of cooked cabbage leaves wrapped around various fillings. It is common to the ethnic cuisines of Eastern, Central, Northern Europe, The Balkans, Greece, and parts of the Middle East.

 

DID YOU KNOW

In Europe, the filling traditionally includes meat, often beef, lamb, or pork, and is seasoned with garlic, onion, and spices. Grains may also include rice and barley, eggs, specialty mushrooms, and vegetables. Baked, simmered, or done on the stovetop in a covered pot covered with a sauce. The sauce varies widely by ethnic culture and local ingredients in the area.

Cabbage rolls are simple to make but require a little time and patience. The ingredients can all be found at your local market and are relatively budget-friendly for the most part. The equipment needed to make this recipe is minimal.

 

 

Italian Cabbage Rolls

 

EQUIPMENT NEEDED TO MAKE ITALIAN CABBAGE ROLLS

Cutting Board– To dice shallots and remove the thick part of the cabbage leaf.

Sharp Kitchen Knife– To dice shallots and prepare the cabbage leaves.

Large Steamer Pot or Large pot – You will want one large enough to fit a large head of cabbage.

Kitchen Tongs-  To remove the cabbage leaves one by one safely. 

Platter or plate – Place the steamed cabbage leaves until ready to fill and roll.

Large Baking Dish– To hold filled cabbage rolls and sauce. The size should be no smaller than 13×9 for this recipe.

Oven mitts– To safely remove the baking dish from the oven.

 

 

TIPS FOR ITALIAN CABBAGE ROLLS

  • You’ll need to cut the thick vein of the cabbage leaves away before filling them or rolling them up. Use a sharp paring knife and cut a V-like shape out of the bottom of each cabbage leaf.

  • Cutaway a portion of the center vein of cabbage, place even amounts of the filling on each cabbage leaf toward the center bottom.

  • Roll the leaf around the filling by beginning from the cut end of the leaf, roll each leaf up and over the filling, tucking the leaf underneath itself tightly. Tuck the ends underneath and fold the open ends of each leaf underneath them to prevent unraveling.

  • Place the Italian cabbage rolls seam side down in the baking dish to prevent the rolls from loosening while cooking.

 

 

Italian Cabbage Rolls

INGREDIENTS NEEDED

  • Lean ground beef- 93/7

  • Ground Sweet Italian Sausage

  • Organic Quick cook rice 

  • Parmigiano-Reggiano cheese

  • Shallots or small yellow onion

  • Organic fresh flat-leaf parsley

  • Rosemary dried or fresh

  • Fresh garlic

  • Organic extra virgin olive oil

  • Organic whole tomatoes, DOP stamped 

  • Kosher salt

  • White pepper

  • Organic fresh small tender basil leaves

 

 

 

STORAGE OF TIPS FOR ITALIAN CABBAGE ROLLS

  • The Italian Cabbage Rolls can be assembled and stored in the refrigerator for 6-8 hours before baking them. (I usually keep in a large plastic container then transfer to the baking dish)

  • Be sure if you have placed the cabbage rolls in a glass baking dish to let the cold baking dish come up to a safe temperature before attempting to put it in a preheated oven, as the baking dish may crack or explode.

  • The cabbage rolls will also store well in the refrigerator for up to 3 days in a tightly covered container. Or Frozen for up to 2-3 months in a tightly sealed freezer container.

 

Italian Cabbage Rolls

Italian Cabbage Rolls

hmccallum
Italian Cabbage Rolls are deliciously filled cabbage leaves with Italian Sweet Sausage, lean ground beef, rice, shallots, fresh herbs, covered with a delightful Italian sauce red sauce.
4.84 from 36 votes
Prep Time 45 mins
Cook Time 1 hr 15 mins
Total Time 2 hrs
Course Main Course
Cuisine American, Italian
Servings 8 Servings
Calories 260 kcal

Equipment

  • 1 Cutting Board To dice shallots and remove the thick part of the cabbage leaf.
  • 1 Sharp kitchen knife To dice shallots and prepare the cabbage leaves.
  • 1 Large Bowl To combine filling.
  • 1 Large Steamer Pot or Large pot You will want one large enough to fit a large head of cabbage.
  • 1 Kitchen tongs To remove the cabbage leaves one by one safely. 
  • 1 Platter or plate Place the steamed cabbage leaves until ready to fill and roll.
  • 1 Large Baking Dish To hold filled cabbage rolls and sauce. The size should be no smaller than 13×9 for this recipe.
  • Oven mitts To safely remove the baking dish from the oven.

Ingredients
  

  • ¾ Pound Lean Ground Beef
  • ¾ Pound Sweet Italian Sausage ground or remove casings
  • ½ Cup Quick Cook Rice uncooked
  • ¼ Cup Parmigiano-Reggiano cheese
  • ½ Cup Flat-leaf parsley chopped
  • 1 Teaspoon Rosemary dried or fresh, chopped
  • 1 Tablespoon extra-virgin olive oil
  • 1 Small Shallot diced
  • 3 Cloves Garlic minced
  • 1-28- Ounce Organic whole tomatoes DOP Stamped hand crushed or blended
  • Kosher salt to taste
  • White pepper to taste
  • ¼ Cup Fresh basil leaves chopped for garnish

Instructions
 

PREPARING THE CABBAGE

  • Preheat oven to 350 degrees. Prepare a large baking dish by spraying with cooking spray.
  • In a large Steamer pot, heat salted water to boiling over high heat. A large pot will do if you do not have a manual steamer pot.
  • Carefully place the cabbage head in the Stemer pot. Steam until cabbage leaves are softened. This process should only take 8-10 minutes.
  • Carefully transfer the cabbage head to a colander. When cool enough to handle, peel off outer leaves one by one. Use the lighter-colored leaves for best results as the dark green are not as tasty.
  • Cut the thick veins from the base of the leaves in an upside-down V-shape. This process will make it easier to roll the cabbage leaves.
  • Place Cabbage leaves on a clean platter or dish until needed.

MAKING THE FILLING

  • In a saute pan, add the olive oil and saute the shallots and minced garlic for about 3 minutes or until softened.
  • In a large bowl, combine the sauteed onions, garlic, lean ground beef, sweet Italian sausage, organic quick-cook rice, Parmigiano-Reggiano cheese, parsley, chopped Rosemary, season to own taste with kosher salt and white pepper.

MAKING THE ROLLS

  • Place even amounts of the filling (about 2-3 tablespoons) on each cabbage leaf toward the center bottom (just above the removed portion)
  • Roll the leaf around the filling by beginning from the cut end of the leaf, roll each leaf up and over the filling, tucking the leaf underneath itself tightly. Tuck the ends underneath and fold the open ends of each leaf underneath them to prevent the roll from unraveling.
  • Place the Italian cabbage rolls seam side down in the baking dish to prevent the rolls from loosening while cooking.
  • Hand crush or blend the organic DOP Stamped whole tomatoes. Cover the cabbage rolls with sauce.-Season with more Kosher salt and white pepper to own taste.
  • Place the baking dish in a 350-degree oven and bake for 1 hour to 1 hour and 15 minutes. Once done remove, and garnish with chopped fresh parsley and fresh basil.

Notes

Please refer to the blog post for important information concerning this recipe.
 
STORAGE OF 
  • The Italian Cabbage Rolls can be assembled and stored in the refrigerator for 6-8 hours before baking them. (I usually keep in a large plastic container then transfer to the baking dish)
  • Be sure if you have placed the cabbage rolls in a glass baking dish to let the cold baking dish come up to a safe temperature before attempting to put it in a preheated oven, as the baking dish may crack or explode.
  • The cabbage rolls will also store well in the refrigerator for up to 3 days in a tightly covered container. Or Frozen for up to 2-3 months in a tightly sealed freezer container.
 
 
 
 
Although themccallumsshamrockpatch.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and how ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will themccallumsshamrockpatch.com be responsible for any loss or damage resulting from your reliance on nutritional information.

Nutrition

Calories: 260kcalCarbohydrates: 6gProtein: 17gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0gCholesterol: 61mgSodium: 397mgPotassium: 304mgFiber: 0gSugar: 0gVitamin A: 384IUVitamin C: 7mgCalcium: 60mgIron: 2mg
Keyword Cabbage, Cabbage Rolls, Italian Cuisine
Tried this recipe?Let us know how it was!

Suggested Recipes

  • Stuffed Pepper Soup is one of those recipes that you will be thrilled with this easy-to-make, flavorful, and hearty soup if you love Stuffed Peppers. 
  • Stuffed Cabbage Roll Soup has all the delightful flavors of Classic Stuffed Cabbage Rolls, without all the work.
  • Veggie Meatball Soup has deliciously tender meatballs vegetables, all simmered in a wonderfully rich seasoned tomato broth. 

 

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38 Comments

  • Reply
    Natalie
    February 14, 2022 at 9:45 am

    These Italian Cabbage Rolls were a lovely dish. I never tried this before using your recipe, and I had a cabbage head in my fridge waiting to be used. It came out Wonderful. Thank you!

    • Reply
      hmccallum
      February 15, 2022 at 8:15 am

      Thank you, Natalie! Have a great day!

  • Reply
    Cathleen
    February 14, 2022 at 1:45 am

    My husband first introduced me to cabbage rolls when we started dating, and I’ve been obsessed ever since! I can’t believe I have never made them myself before making your recipe! This is a keeper recipe. Thanks so much for the recipe 🙂

    • Reply
      hmccallum
      February 15, 2022 at 8:16 am

      That’s awesome, Cathleen! Thank you.

  • Reply
    Hayley Dhanecha
    February 13, 2022 at 4:32 pm

    I had not tried cabbage rolls until I tried your recipe, although I have used cabbage in my curries. These comforting and flavourful rolls were so delicious!

  • Reply
    Marie
    February 11, 2022 at 6:39 am

    This is the exact kind of dish I want to dig into on a cool night. So comforting, hearty, and delicious! Thanks for sharing your family recipe with us–we’ll gladly adopt it as our own! 🙂

    • Reply
      hmccallum
      February 15, 2022 at 8:16 am

      Good morning, Marie! Thank you so much!

  • Reply
    Nicole
    February 10, 2022 at 11:45 pm

    Cabbage rolls are basically the life blood of my Polish Ukrainian family! This variation was definitely much loved by everyone. It’s the same basics of our recipe, but the Italian sausage and cheese really changed up the flavour in a good way. Definitely will be making again.

    • Reply
      hmccallum
      February 11, 2022 at 6:27 am

      Good morning Nicole! I love Polish Cabbage Rolls! So good! Heck, I love all cabbage rolls from any ethnic culture. I love how a few changes bring out a new flavor. I want to make Asian Cabbage Rolls (Authentic) Next to see how they taste. I’ve had Greek Cabbage rolls but never Asian. Thank you for stopping by! Have a great day!

  • Reply
    Megan
    February 9, 2022 at 4:53 am

    Such a favourite here. Easy, tasty and ingredients I already have in the fridge. Thanks so much for a great recipe.

    • Reply
      hmccallum
      February 9, 2022 at 9:03 am

      Good morning and Thank you, Megan! Glad you enjoyed the recipe!

  • Reply
    Allyssa
    February 9, 2022 at 4:16 am

    Thank you so much for sharing this amazing cabbage rolls recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!

    • Reply
      hmccallum
      February 9, 2022 at 9:03 am

      Thank you, Allyssa! I hope you have a wonderful day!

  • Reply
    Beth
    February 8, 2022 at 8:07 pm

    I haven’t made cabbage rolls in ages, but I love the idea of using sausage as part of the filling. That gave the cabbage rolls so much flavor!

    • Reply
      hmccallum
      February 9, 2022 at 9:04 am

      The sausage shines through- you can also use hot sausage if you like a little heat. Have a great day, and thanks for dropping by!

  • Reply
    HEATHER PERINE
    February 8, 2022 at 6:46 pm

    I grew up on these cabbage rolls, but it’s been years since I’ve made them. These were so delicious. It brought me back to my childhood!

    • Reply
      hmccallum
      February 9, 2022 at 9:05 am

      That’s so awesome to hear, Heather! Thank you!

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