Italian Stuffed Cabbage Rolls

Ingredients

For the Cabbage:

• 1 large head green cabbage (about 2.5–3 lbs)
• 1 tablespoon salt (for boiling water)

For the Filling:

• 1 lb (450g) ground beef (80/20)
• ½ lb (225g) ground pork (or ground turkey for lighter option)
• ¾ cup uncooked Arborio or long-grain white rice
• ½ cup grated Parmesan cheese (plus more for serving)
• 1 small yellow onion, finely minced
• 2 garlic cloves, minced
• 1 large egg, lightly beaten
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon nutmeg (optional, but very Italian)

For the Tomato Sauce:

• 2 tablespoons olive oil
• 1 small onion, finely diced
• 3 garlic cloves, sliced
• 1 can (28 oz / 800g) crushed San Marzano tomatoes
• 1 cup water (or low-sodium chicken broth)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste

Instructions

Step 1: Prepare the Cabbage Leaves (15 minutes – Medium Intensity)

1. Bring a large pot of water to a boil. Add 1 tablespoon salt.
2. Cut out the core of the cabbage using a sharp knife. Carefully peel off 12 large outer leaves. If they resist, place the whole cabbage in boiling water for 1–2 minutes to soften.
3. Blanch the 12 leaves in boiling water for 2–3 minutes until pliable. Remove with tongs and plunge into an ice bath. Drain well.
4. Using a knife, shave down the thick center rib of each leaf (don’t cut through) to make rolling easier.
5. Chef’s Tip: Save the remaining cabbage for soup or coleslaw.

Step 2: Make the Filling (10 minutes – Low Intensity)

1. In a large bowl, combine ground beef, ground pork, uncooked rice, Parmesan, minced onion, minced garlic, egg, parsley, salt, pepper, and nutmeg.
2. Mix gently with your hands until just combined. Do not overwork, or the filling will become tough.

Step 3: Roll the Cabbage (10 minutes – Medium Intensity)

1. Lay a cabbage leaf flat on a cutting board. Place about ⅓ cup of filling near the stem end.
2. Fold the sides inward, then roll tightly away from you like a burrito.
3. Place seam-side down in a large Dutch oven or heavy-bottomed pot. Repeat with remaining leaves and filling.

Step 4: Make the Sauce & Simmer (1 hour 15 minutes – Low Intensity after initial)

1. In a separate pan, heat 2 tablespoons olive oil over medium heat. Sauté the diced onion for 4 minutes until soft. Add sliced garlic and cook 1 minute more.
2. Pour in crushed tomatoes and 1 cup water (or broth). Add oregano, basil, salt, and pepper. Simmer for 5 minutes.
3. Pour the sauce over the cabbage rolls in the Dutch oven. The sauce should almost cover them. If not, add a little more water.
4. Bring to a gentle simmer over medium heat. Then reduce heat to low , cover, and cook for 1 hour . Do not stir—just shake the pot gently occasionally.
5. After 1 hour, uncover and cook for 15 more minutes to slightly thicken the sauce.

Step 5: Serve

1. Sprinkle with fresh parsley and extra Parmesan cheese.
2. Serve 2 rolls per person with a generous ladle of sauce. Crusty bread is mandatory.

Nutrition

Calories: 485 kcal · Protein: 32g · Fat: 22g · Carbohydrates: 38g · Saturated Fat: 8g · Fiber: 6g · Sugar: 9g · Sodium: 780mg