Stuffed Cabbage Rolls (Involtini di Cavolo Ripieni)

Love What UEAT

Oct 12, 2024

3 min read

Updated: Aug 8

Main Meals#cabbagerolls #involtini #stuffedcabbage

Stuffed Cabbage Rolls (Involtini di Cavolo Ripieni)

Stuffed Cabbage Rolls (Involtini di Cavolo Ripieni)

A hearty and comforting dish made with simple, affordable ingredients. Tender blanched cabbage leaves are filled with seasoned ground meat, herbs, spices, and rice, then nestled in rich marinara sauce and braised until tender and flavourful. A little extra effort makes these classic cabbage rolls well worth it—perfect as an appetizer, side dish, or satisfying meal.

It might take some time to prepare, but the result is well worth it !

INGREDIENTS:

One head of cabbage

35 ozs.(800 g) minced veal (or meat of your choice)

2 cups (200g) semi-cooked rice

1 cup (80g) grated cheese (we used parmigiano reggiano)

1 cup (30g) finely chopped parsley

1 teaspoon (3g) garlic powder

1 tablespoon (6g) ground black pepper

1 tablespoon (6g) oregano

1 tablespoon (6g) smokey or regular paprika

2 medium sized carrots (finely chopped)

2-3 celery stems (finely chopped)

salt to taste

DIRECTIONS:OVEN at 365 Fahrenheit (185 C)

1) 1. Prepare the marinara sauce and bring a large pot of water to a boil for the cabbage. **Click the below link to watch our Classic Marinara Sauce video.**: https://youtu.be/8MWXQRFIZiE?si=8CZii2l0fiye8PDn

2. Cook the rice according to package directions, but only halfway. It should still have a slight bite, as it will finish cooking in the cabbage rolls. Set aside.

3. Heat a large, deep skillet over medium heat and add enough vegetable oil to coat the bottom. Add the ground meat and break it apart with a spatula. Once browned, add the garlic powder, pepper, oregano, paprika, and salt. Stir, then add the carrots and celery. Cook until the vegetables begin to soften. Remove from heat and let cool.

4. Add the cooled meat mixture to the rice, cheese, and parsley. Stir in a few ladles of marinara sauce and mix well.

HOW TO BLANCHE THE CABBAGE

1. Remove the outer cabbage leaves and carefully cut out the core. Place the cabbage in boiling water for about **5 minutes**, turning it halfway through.

2. As the leaves soften and separate, carefully remove them and place them in a bowl lined with a clean kitchen towel. Cool for about **10 minutes**, then separate the leaves and lay them flat on clean kitchen towels to dry.

HOW TO ASSEMBLE

1.Trim or carefully shave down the thick stem of each cabbage leaf.

2. Place 2–3 spoonfuls of filling in each leaf. Fold over the bottom, tuck in the sides, and roll tightly.

3. Spread marinara sauce over the bottom of a baking dish. Arrange the cabbage rolls seam-side down, then cover with more sauce and sprinkle with grated cheese.

4.Cover with foil and bake at **365°F (185°C) for 1–1½ hours**, or until tender. Remove the foil for the last **15–20 minutes**.

Notes & Tips

**To freeze:** Freeze uncooked cabbage rolls **without sauce** for up to 2 months. Arrange them on a parchment-lined baking sheet without touching and freeze. Once frozen, transfer to a freezer bag or airtight container. Thaw overnight in the refrigerator before baking with marinara sauce.

**Don’t discard the leftover cabbage!** Use it for cabbage soup, minestrone, stir-fries, or slice it thinly and enjoy it in a panino with olive oil, balsamic vinegar, salt, and pepper.

Buon appetito a tutti!*🍷