Get ready to experience an Italian classic brimming with coziness: Italian Stuffed Cabbage Rolls. Imagine plump, tender cabbage leaves wrapped lovingly around a savory, cheesy, herby meat and rice filling, smothered in luscious marinara and finished with melty mozzarella. This dish brings together humble ingredients and transforms them into a dinner that’s equal parts hearty, nourishing, and utterly comforting. You’ll want to invite friends just for the pleasure of sharing—or keep all the leftovers for yourself!
Ingredients You’ll Need
The magic of Italian Stuffed Cabbage Rolls lies in their surprisingly simple ingredient list. Each item is absolutely essential, and every component serves a delightful purpose—whether it’s lending richness, bringing balance, or building those craveable layers of flavor.
- 1 large head green cabbage: Becomes sweet and tender as it bakes, making the perfect edible wrap for the filling.
- 1 pound ground beef: Offers savory depth and heartiness.
- ½ pound Italian sausage (casings removed): Adds zesty Italian flavor and just a hint of spice.
- 1 cup cooked white rice: Gives the filling delightful body and helps everything stay beautifully juicy.
- 1 egg: Acts as the glue, binding your filling so it stays perfectly packed.
- ½ cup grated Parmesan cheese: For a sharp, cheesy kick and authentic Italian flair.
- 1 teaspoon dried oregano: Brings that classic, unmistakable Mediterranean aroma.
- 1 teaspoon dried basil: Lends a hint of sweetness and another layer of herbal goodness.
- ½ teaspoon garlic powder: For mellow garlic warmth in every bite.
- Salt and pepper to taste: Rounds out all the flavors so nothing falls flat.
- 2 cups marinara sauce (plus more for serving): Bathe the rolls in this sumptuous, tomatoey hug.
- 1 cup shredded mozzarella cheese: Makes for a gorgeous, melty blanket to crown your rolls.
- Fresh parsley for garnish (optional): A vibrant, herby flourish for that final restaurant-worthy touch.
How to Make Italian Stuffed Cabbage Rolls
Step 1: Prepare the Cabbage Leaves
Bring a large pot of salted water to a rolling boil. Use a sharp knife to core out the tough stem from your cabbage head, carefully removing 12 large leaves (be patient—they peel away best if you loosen them from the outside). Drop the leaves into the boiling water and cook for 3 to 4 minutes, just until they become pliable and irresistible to roll. Drain, then let them cool so they’re comfortable to handle.
Step 2: Mash Up the Filling
Grab your biggest mixing bowl because we’re about to build flavor! Combine the ground beef, Italian sausage, cooked rice, egg, Parmesan cheese, oregano, basil, garlic powder, and a good shake of salt and pepper. Dig in with clean hands and mix until it’s just blended—don’t overmix, or the filling can toughen up.
Step 3: Roll Up the Magic
Lay a cabbage leaf flat on a clean work surface, rib side down. Scoop about ⅓ cup of the filling near the stem end. Fold in the sides, then roll tightly from the bottom, exactly like wrapping a chunky burrito. Place each finished roll seam-side down so they stay put. Repeat with all remaining leaves and filling—every roll promises its own little pocket of joy!
Step 4: Sauce, Arrange, and Bake
Lightly spread half a cup of marinara sauce over the bottom of a 9×13-inch baking dish. Nestle all your cabbage rolls in, seam side down so they keep their shape. Pour the remaining marinara over the top, making sure every roll gets a bit of sauce love. Tightly cover with foil and bake at 375°F for 50 to 60 minutes until everything is gorgeously cooked through and piping hot.
Step 5: Cheese Finish and Rest
Uncover the pan, sprinkle that shredded mozzarella lavishly over the top, and slip it back in the oven for 10 more minutes. The cheese will melt into a bubbly, golden temptress. Let the rolls rest for about 5 minutes before serving—this little pause lets all those juices settle in and the flavors meld together. Add a shower of fresh parsley if you’re feeling extra fancy!
How to Serve Italian Stuffed Cabbage Rolls
Garnishes
Italian Stuffed Cabbage Rolls already look irresistible fresh from the oven, but a sprinkling of chopped fresh parsley or extra parmesan makes them even more eye-catching. For a bit of brightness and zing, a reserved spoonful of extra hot marinara across the top is always a good idea.
Side Dishes
You don’t need anything elaborate to make these rolls shine. A simple side salad with crisp greens, some garlicky roasted vegetables, or even a rustic loaf of gluten-free bread to soak up the sauce all complete the meal perfectly. If you want to go classic Italian, a side of polenta or risotto would be divine!
Creative Ways to Present
Pile your Italian Stuffed Cabbage Rolls high on a vintage platter for family-style serving, or plate up two snug rolls per person with a drizzle of sauce and a curl of Parmesan. For a twist, slice rolls in half diagonally, arranging them overlapping so that beautiful, flavorful filling peeks out invitingly.
Make Ahead and Storage
Storing Leftovers
Let any leftover Italian Stuffed Cabbage Rolls cool to room temperature, then transfer to an airtight container. Stored in the refrigerator, they’ll keep beautifully for up to 4 days—meaning you can savor the flavors night after night!
Freezing
To freeze, simply assemble and bake the rolls as instructed (but hold back on the mozzarella topping). When cool, arrange in a freezer-safe container with sauce, then freeze for up to 3 months. When craving strikes, bake from frozen with a little extra sauce and a sprinkle of cheese in the last 10 minutes—so easy and just as delicious.
Reheating
Reheat individual portions in the microwave until heated through, or place rolls back in a baking dish, cover, and warm in a 350°F oven for 20 to 25 minutes. Add an extra spoonful of marinara to keep things extra saucy and moist.
FAQs
Can I use a different meat for Italian Stuffed Cabbage Rolls?
Absolutely! Ground turkey or all beef work just as well, so feel free to adjust based on your preferences or what you have on hand. The Italian flavors and cheesy finish will shine either way.
Is there a gluten-free version of Italian Stuffed Cabbage Rolls?
Great news—they’re already gluten-free thanks to rice as the binder! Just check your marinara sauce label to be sure it doesn’t sneak in any hidden gluten.
Can I make Italian Stuffed Cabbage Rolls ahead of time?
Yes! You can assemble the rolls a day ahead and keep them covered in the fridge before baking. This makes dinner parties and meal prep a dream.
What’s the best way to keep the cabbage leaves from tearing?
Boiling the cabbage leaves until just pliable really helps, as does using a gentle hand when peeling them away from the head. If one tears, just patch it or use it to line the baking dish—no one will ever know!
How do I keep the rolls from tasting bland?
Be generous with your herbs, cheese, and seasonings—and taste your filling before rolling if you like. Also, don’t skimp on the marinara sauce and always finish with that luscious cheesy topping!
Final Thoughts
There’s something so wonderfully nostalgic yet utterly fresh about sitting down to a generous plate of Italian Stuffed Cabbage Rolls. Whether you’re cooking for family or treating yourself to a comforting solo dinner, this recipe is bound to win hearts (and appetites). Go on—roll up your sleeves, try it out, and enjoy every last savory, saucy bite!
Print
Italian Stuffed Cabbage Rolls Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Non-Vegetarian
Description
These Italian Stuffed Cabbage Rolls are a comforting and flavorful dish that combines ground beef, Italian sausage, rice, and cheese all wrapped in tender cabbage leaves and baked to perfection. A hearty and satisfying meal that’s perfect for a cozy family dinner.
Ingredients
For the Cabbage Rolls:
- 1 large head green cabbage
- 1 pound ground beef
- ½ pound Italian sausage (casings removed)
- 1 cup cooked white rice
- 1 egg
- ½ cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon garlic powder
- Salt and pepper to taste
For Assembly and Serving:
- 2 cups marinara sauce (plus more for serving)
- 1 cup shredded mozzarella cheese
- Fresh parsley for garnish (optional)
Instructions
- Prepare the Cabbage: Core the cabbage and carefully remove 12 large leaves. Boil the leaves until pliable, then drain and let cool.
- Make the Filling: Combine ground beef, Italian sausage, cooked rice, egg, Parmesan cheese, oregano, basil, garlic powder, salt, and pepper in a bowl.
- Assemble the Rolls: Place filling on cabbage leaves, roll up tightly, and place seam side down in a baking dish.
- Bake: Cover with marinara sauce, bake covered, then uncover, top with mozzarella, and bake until bubbly.
- Serve: Let rest before serving, garnish with parsley if desired.
Notes
- Use savoy cabbage for easier rolling.
- Substitute ground turkey or all beef if preferred.
- These rolls freeze well—just bake from frozen with extra sauce and a few added minutes.
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