Description
Delicious Italian Stuffed Cabbage Rolls filled with a savory beef and rice mixture, slow-simmered in a rich tomato sauce seasoned with herbs and Parmesan cheese. A comforting and flavorful dish perfect for a family dinner.
Ingredients
Scale
For the Cabbage Rolls:
- 1 large green cabbage
- 1 pound (450g) ground beef
- 1/2 cup cooked rice
- 1/4 cup grated Parmesan cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg
For the Sauce:
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 teaspoon sugar
- Salt and pepper to taste
Instructions
- Prepare the Cabbage: Bring a large pot of water to a boil. Carefully remove the outer cabbage leaves and blanch them in the boiling water for 2-3 minutes until softened. Drain and set aside to cool.
- Make the Filling: In a mixing bowl, combine ground beef, cooked rice, Parmesan cheese, finely chopped onion, minced garlic, dried oregano, dried basil, salt, black pepper, and the egg. Mix well until fully incorporated.
- Assemble the Rolls: Place about 2 tablespoons of the beef mixture onto each cabbage leaf. Roll the leaf tightly around the filling, folding in the sides to enclose the mixture securely. Use toothpicks if needed to hold the rolls in place.
- Prepare the Sauce: In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for about 2 minutes until fragrant and translucent.
- Simmer Sauce: Pour in the crushed tomatoes and add dried oregano, dried basil, sugar, salt, and pepper. Stir well and let the sauce simmer for 10 minutes to blend the flavors.
- Cook the Cabbage Rolls: Arrange the cabbage rolls seam-side down in the skillet over the sauce. Spoon additional sauce over the rolls to coat them thoroughly.
- Simmer: Cover the skillet and let the rolls simmer on low heat for 30-40 minutes, allowing the beef to cook through and the flavors to meld together.
- Serve & Enjoy: Remove the toothpicks if used. Serve the cabbage rolls warm, garnished with extra grated Parmesan cheese and fresh basil if desired.
Notes
- Blanching the cabbage leaves makes them pliable and easier to roll without tearing.
- Cook the rice ahead of time and let it cool before mixing with the meat.
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- If you prefer, bake the assembled rolls covered with sauce in a 350°F (175°C) oven for 45 minutes instead of stovetop simmering.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
