If you’re searching for a hearty meal that captures the spirit of Italian comfort food, you’ll adore these Italian Stuffed Cabbage Rolls. This recipe invites you to tuck a delicious blend of seasoned beef, tender rice, and melty cheese into savory cabbage leaves, then bake everything together in bubbling marinara sauce. Each bite is a cozy celebration of texture and flavor, making it one of those dishes you’ll come back to every time you need a little taste of homey Italian warmth.
Ingredients You’ll Need
The ingredient list for Italian Stuffed Cabbage Rolls is simple but truly essential—each component plays a key role in building the ultimate balance of flavor and texture. From crisp cabbage to oozy cheese, these ingredients are the building blocks of this crowd-pleasing classic!
- Green cabbage: The leaves soften beautifully and keep all that wonderful filling neatly tucked away.
- Olive oil: A little drizzle adds depth and helps sauté the aromatics to perfection.
- Onion: Finely chopped for sweetness and a subtle layer of flavor throughout the filling.
- Garlic: Essential for that unmistakable Italian aroma and savory punch.
- Ground beef or Italian sausage: Provides the hearty, savory base; feel free to mix or substitute as you like.
- Cooked rice: Fluffs up the filling and helps bind it without overpowering the other ingredients.
- Parmesan cheese: Adds salty, nutty notes and a little umami richness to the mix.
- Italian seasoning: The classic blend of herbs (oregano, basil, thyme) makes each bite unmistakably Italian.
- Salt and black pepper: Essential basics for balancing and amplifying all the flavors.
- Egg: Binds the filling so each roll stays satisfyingly cohesive.
- Marinara sauce: Bathes the rolls in zesty tomato goodness and keeps everything luscious in the oven.
- Mozzarella cheese: Melts into a bubbly, golden crown—never optional in my book!
How to Make Italian Stuffed Cabbage Rolls
Step 1: Prepare the Cabbage Leaves
Start by bringing a large pot of water to a boil. While you’re waiting, carefully remove 10 to 12 whole cabbage leaves from the head, keeping them as intact as possible. Boil the leaves for 2 to 3 minutes just until they become pliable. This makes them perfect for rolling without tearing. Drain the leaves and set them aside to cool; you’ll be amazed how easy they are to handle after this quick hot bath!
Step 2: Sauté the Onion and Garlic
Heat olive oil in a skillet over medium heat. Add the finely chopped onion and sauté for 3 to 4 minutes until it turns soft and translucent. Add minced garlic and let it cook for another minute—just long enough to turn fragrant but not browned. Remove the pan from heat and let this aromatic mixture cool slightly before adding to your filling mixture.
Step 3: Mix Up the Filling
In a large bowl, combine the sautéed onion and garlic with your ground beef or Italian sausage, the cooked rice, Parmesan cheese, Italian seasoning, salt, black pepper, and one egg. Use your hands or a sturdy spoon to mix everything thoroughly. You want a cohesive filling where every bite is seasoned and balanced.
Step 4: Fill and Roll the Cabbage Leaves
Preheat your oven to 375°F (190°C). Take one softened cabbage leaf and place a generous spoonful of the meat mixture into the center. Fold in the sides and roll it up tightly, like a snug little cabbage parcel. Continue with the rest of the leaves until all of your filling is tucked away. This step is genuinely satisfying, and each roll is unique!
Step 5: Assemble and Bake
Pour one cup of marinara sauce into the bottom of a 9×13-inch baking dish to create a saucy bed for your cabbage rolls. Arrange the filled rolls seam-side down in the dish. Cover with the remaining marinara sauce to ensure every roll is smothered in flavor and stays perfectly moist. Cover the dish with foil and bake for 45 minutes. Then, remove the foil, sprinkle shredded mozzarella cheese generously over the top, and return the dish to the oven for another 10 to 15 minutes, until the cheese is melted and golden-bubbly. Let the rolls rest for five minutes before serving—if you can resist!
How to Serve Italian Stuffed Cabbage Rolls
Garnishes
A finishing sprinkle of chopped fresh parsley or basil brightens the whole dish and adds a pop of color. If you love a little extra zip, grate more Parmesan over the top just before serving—there’s no such thing as too much cheese with Italian Stuffed Cabbage Rolls!
Side Dishes
These cabbage rolls are a meal on their own but truly shine with a few classic Italian sides. Think buttery garlic bread for soaking up that sauce, a crisp green salad tossed in zesty vinaigrette, or even some roasted vegetables for extra color and nutrition on the plate.
Creative Ways to Present
If you’re hosting, layer the rolls in an oven-to-table casserole and serve straight from the dish, or arrange them individually on plates for a more elegant, composed look. For a party twist, slice each roll in half and stack them attractively so the savory filling peeks out—it makes Italian Stuffed Cabbage Rolls utterly irresistible at any gathering.
Make Ahead and Storage
Storing Leftovers
Leftover Italian Stuffed Cabbage Rolls keep surprisingly well, making them perfect for meal prep. Store any uneaten rolls in an airtight container in the fridge, where they’ll stay fresh and flavorful for up to four days. Be sure to spoon a little extra sauce over them so they don’t dry out!
Freezing
This dish is fantastic for freezing. Let baked rolls cool completely, then arrange in a single layer or stack with parchment between layers in a freezer-safe container. They’ll keep for up to three months—just defrost in the fridge overnight before reheating.
Reheating
To reheat, arrange the rolls in a single layer in a baking dish, add a splash of marinara sauce, and warm in a 350°F oven for 20 to 25 minutes, covered. For single servings, the microwave works great too—just cover to trap steam and keep things moist.
FAQs
Can I use purple cabbage instead of green?
You can, but green cabbage is preferable for Italian Stuffed Cabbage Rolls because it softens more easily and has a slightly milder flavor. Purple cabbage also adds brilliant color, but expect a slightly firmer texture in the finished rolls.
Can I make this recipe vegetarian?
Absolutely! Swap the ground beef or sausage for cooked lentils or a plant-based ground. You’ll still get all the comforting vibes and savory flavors without the meat.
Is there a way to make these low-carb?
Yes! Substitute the cooked rice for cauliflower rice instead. The texture will still bind nicely and you’ll cut down on carbs while keeping your Italian Stuffed Cabbage Rolls deliciously satisfying.
Can I assemble the rolls ahead of time?
Definitely. Assemble the rolls a day ahead and store them tightly wrapped in the fridge. When you’re ready, pour over the marinara sauce and bake as directed—it makes dinnertime a breeze.
Does this dish taste spicy?
By default, Italian Stuffed Cabbage Rolls are savory rather than spicy. If you crave extra heat, a pinch of red pepper flakes in the filling will do the trick without overpowering the classic Italian flavors.
Final Thoughts
There’s something truly magical about gathering loved ones around a bubbling dish of Italian Stuffed Cabbage Rolls—every forkful feels like a warm embrace. I hope you’ll try this recipe soon and see just how comforting and versatile these rolls can be. Happy cooking and buon appetito!
Print
Italian Stuffed Cabbage Rolls Recipe
- Total Time: 1 hour 25 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
These Italian Stuffed Cabbage Rolls are a delicious and comforting dish that combines seasoned meat filling wrapped in tender cabbage leaves and baked to perfection. A satisfying and flavorful meal that’s perfect for a family dinner.
Ingredients
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
Sauce and Topping:
- 2 cups marinara sauce
- 1/2 cup shredded mozzarella cheese
Instructions
- Prepare Cabbage Leaves: Boil whole cabbage leaves for 2–3 minutes until pliable. Set aside to cool.
- Prepare Filling: Sauté onion and garlic, then mix with beef, rice, Parmesan, seasoning, salt, pepper, and egg.
- Assemble Rolls: Fill cabbage leaves with meat mixture, roll up, and place seam-side down in a baking dish.
- Bake: Pour marinara sauce over rolls, cover with foil, and bake at 375°F (190°C) for 45 minutes. Uncover, add mozzarella, and bake for an additional 10–15 minutes.
- Serve: Let rest before serving.
Notes
- You can swap beef for ground turkey or use cauliflower rice for a low-carb version.
- Add red pepper flakes for a spicier filling.
- These freeze well—just bake, cool, and freeze in an airtight container.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 rolls
- Calories: 320
- Sugar: 6g
- Sodium: 590mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 90mg
