If you’re craving a comforting Italian classic that wraps tender cabbage leaves around a flavorful meat and rice filling, then this Italian Stuffed Cabbage Rolls Recipe is your new best friend. Each bite delivers a mouthwatering combination of savory ground beef, fragrant Italian seasonings, and gooey melted mozzarella atop a rich marinara sauce that warms the soul. This cozy dish brings homemade love to your table and is perfect for family dinners or sharing with friends, making it an instant favorite to have in your recipe collection.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is key to making this Italian Stuffed Cabbage Rolls Recipe shine. Each ingredient is thoughtfully chosen to bring balance in flavor, texture, and color, ensuring that every roll tastes as bright and satisfying as it looks.
- 1 large head green cabbage: Provides the tender yet sturdy leaves perfect for wrapping the filling.
- 1 tablespoon olive oil: Adds a smooth, fruity base for sautéing the aromatics.
- 1 small onion, finely chopped: Offers a gentle sweetness and depth to the filling.
- 2 cloves garlic, minced: Brings a signature Italian punch and warmth.
- 1 pound ground beef or Italian sausage: The hearty protein center stage packed with seasoning.
- 1/2 cup cooked rice: Adds a comforting, slightly chewy texture that binds the filling.
- 1/4 cup grated Parmesan cheese: Infuses a nutty, savory undertone that boosts umami.
- 1 teaspoon Italian seasoning: A fragrant blend of herbs to elevate the entire dish.
- 1/2 teaspoon salt: Enhances and unifies flavors throughout the rolls.
- 1/4 teaspoon black pepper: Provides a subtle heat and earthiness.
- 1 egg: Acts as a binder to keep the filling perfectly cohesive.
- 2 cups marinara sauce: The rich, tangy tomato layer that keeps the rolls moist and flavorful.
- 1/2 cup shredded mozzarella cheese: Melts into a golden, gooey topping that’s simply irresistible.
How to Make Italian Stuffed Cabbage Rolls Recipe
Step 1: Prepare the Cabbage Leaves
Start by bringing a large pot of water to a rolling boil. Carefully remove 10 to 12 whole leaves from the cabbage, making sure they are intact, and blanch them for 2 to 3 minutes until they become pliable. This gentle softening ensures the leaves will roll easily without cracking or tearing, creating the perfect vessels for your filling. Once done, drain and set them aside to cool.
Step 2: Make the Filling
In a skillet heated with olive oil over medium heat, sauté the finely chopped onion until translucent and fragrant, about 3 to 4 minutes. Then add the minced garlic and cook for an additional minute. Remove the skillet from the heat to let the mixture cool slightly. In a large mixing bowl, combine the sautéed onion and garlic with the ground beef or Italian sausage, cooked rice, grated Parmesan, Italian seasoning, salt, pepper, and the egg. Mix everything thoroughly with your hands or a spoon so all ingredients are evenly incorporated—this ensures every roll bursts with flavor.
Step 3: Assemble and Bake
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lay out each cabbage leaf and place a generous spoonful of the meat mixture in the center. Fold the sides over the filling and roll it up tightly to seal. Pour one cup of marinara sauce into the bottom of a 9×13-inch baking dish to prevent sticking and add moisture. Arrange the rolls seam-side down in the dish, then spoon the remaining marinara sauce evenly over the top. Cover the dish tightly with foil and bake for 45 minutes, allowing the flavors to meld and the rolls to cook through.
Step 4: Finish with Cheese
After baking, remove the foil and sprinkle the shredded mozzarella generously over all the rolls. Return the dish to the oven uncovered and bake for another 10 to 15 minutes until the cheese melts into bubbly golden perfection. Let the dish rest for 5 minutes before serving—it helps everything set nicely and makes those rolls easier to serve.
How to Serve Italian Stuffed Cabbage Rolls Recipe
Garnishes
To brighten up your presentation, fresh chopped parsley or basil sprinkled over the rolls adds a pop of color and fresh herbal notes that beautifully complement the rich tomato sauce. A light drizzle of good-quality extra virgin olive oil can also elevate the overall flavor experience.
Side Dishes
Pairing these delicious stuffed cabbage rolls with creamy mashed potatoes or a crisp green salad balances the meal perfectly, cutting through the richness and keeping it fresh. Garlic bread is another great choice if you want to stay truly Italian and soak up every last bit of that mouthwatering marinara sauce.
Creative Ways to Present
For a fun twist at gatherings, serve individual rolls in small ramekins layered with extra sauce and sprinkled cheese, almost like mini casseroles. You can also transform leftovers into a hearty soup by adding chopped rolls into a vegetable broth for a comforting Italian-styled stew.
Make Ahead and Storage
Storing Leftovers
Leftover Italian Stuffed Cabbage Rolls hold up beautifully in the fridge for up to 3 days when stored in an airtight container. The flavors continue to deepen overnight, making it even tastier the next day!
Freezing
This recipe is freezer-friendly—bake as directed, cool completely, then place the rolls with sauce in an airtight container or freezer-safe bag. They stay delicious for up to 3 months. When you want to enjoy them again, thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently in a 350-degree Fahrenheit oven covered with foil to keep the rolls moist, or microwave individually with a damp paper towel over the top to avoid drying out. Add a sprinkle of extra cheese before reheating for a fresh cheesy finish!
FAQs
Can I use a different type of meat in this recipe?
Absolutely! Ground turkey or even a pork and beef blend work wonderfully, adjusting the flavor while keeping the filling juicy and delicious. You can also try Italian sausage for added spice.
Is it necessary to boil the cabbage leaves before rolling?
Yes, blanching the leaves makes them soft and pliable, which prevents tearing when rolling and ensures they cook evenly in the oven. Skipping this step might result in tougher leaves that are harder to eat.
Can I make this recipe vegetarian?
Definitely. Replace the meat with a hearty mixture of cooked lentils, mushrooms, or a plant-based ground alternative. Be sure to adjust the seasoning to keep that classic Italian flavor.
What can I substitute for cooked rice?
If you want a low-carb or gluten-free option, cauliflower rice is a fantastic substitute—it keeps the texture light and nutritious without compromising the taste.
How spicy is this dish, and can I make it hotter?
As written, the recipe has a mild warmth from the Italian seasoning. You can easily add red pepper flakes or a dash of hot sauce to the filling for a kick that suits your spice preference.
Final Thoughts
This Italian Stuffed Cabbage Rolls Recipe is a heartwarming, flavorful meal that combines simple ingredients into something truly special. Whether you’re looking for a nostalgic family dinner or a crowd-pleaser at your next gathering, these rolls deliver on every level with layers of taste and comforting textures. Give this recipe a try—you’ll soon see why it’s one of my all-time favorites!
Print
Italian Stuffed Cabbage Rolls Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 25 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Description
Italian Stuffed Cabbage Rolls are a comforting and hearty main dish featuring tender cabbage leaves wrapped around a flavorful mixture of ground beef, rice, and Italian seasonings, all baked in a rich marinara sauce and topped with melted mozzarella cheese. This gluten-free recipe offers a delicious, satisfying meal perfect for family dinners or special occasions.
Ingredients
For the Cabbage Rolls
- 1 large head green cabbage
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 pound ground beef or Italian sausage
- 1/2 cup cooked rice
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg
For the Sauce and Topping
- 2 cups marinara sauce
- 1/2 cup shredded mozzarella cheese
Instructions
- Prepare Cabbage Leaves: Bring a large pot of water to a boil. Carefully remove 10–12 whole cabbage leaves and boil them for 2–3 minutes until they become pliable. Drain the leaves and set them aside to cool.
- Sauté Aromatics: Heat olive oil in a skillet over medium heat. Sauté the finely chopped onion for 3–4 minutes until translucent. Add minced garlic and cook for another minute. Remove from heat and allow to cool slightly.
- Prepare Filling: In a large bowl, combine the sautéed onion and garlic with ground beef or Italian sausage, cooked rice, grated Parmesan cheese, Italian seasoning, salt, black pepper, and egg. Mix thoroughly until all ingredients are well incorporated.
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the cabbage rolls.
- Assemble Rolls: Place a heaping spoonful of the meat mixture in the center of each cabbage leaf. Fold the sides of the leaf inward and roll it up tightly to enclose the filling.
- Prepare Baking Dish: Pour 1 cup of marinara sauce into the bottom of a 9×13-inch baking dish. Arrange the stuffed cabbage rolls seam-side down in the dish.
- Add Sauce and Bake: Spoon the remaining marinara sauce evenly over the cabbage rolls. Cover the dish with foil and bake for 45 minutes.
- Add Cheese and Finish Baking: Remove the foil and sprinkle shredded mozzarella cheese over the rolls. Return the dish to the oven and bake for an additional 10–15 minutes until the cheese is melted and bubbly.
- Rest and Serve: Let the cabbage rolls rest for 5 minutes before serving to allow the flavors to meld and the rolls to firm up slightly.
Notes
- You can swap the ground beef for ground turkey or use cauliflower rice for a low-carb alternative.
- For a spicier filling, add red pepper flakes to the meat mixture.
- These cabbage rolls freeze well. Bake, cool completely, then store in an airtight container in the freezer for future meals.
