🇮🇹 Italian Stuffed Cabbage Rolls (Involtini di Cavolo)

Tender cabbage leaves wrapped around a rich Italian-style filling of beef, rice, herbs, and Parmesan, simmered in a savory tomato sauce.

Ingredients

For the Filling

• 1 lb (450 g) ground beef (or half beef, half Italian sausage)

• 1 cup cooked rice (white or arborio)

• ½ cup grated Parmesan cheese

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 large egg

• 2 tbsp fresh parsley, chopped

• 1 tbsp fresh basil (or 1 tsp dried)

• 1 tsp Italian seasoning

• ½ tsp salt

• ½ tsp pepper

For the Cabbage

• 1 large head of green cabbage

• Salt for blanching water

For the Sauce

• 2 tbsp olive oil

• 3 cloves garlic, minced

• 1 (28-oz / 800 g) can crushed tomatoes

• 1 (14-oz / 400 g) can tomato sauce or passata

• 1 tbsp tomato paste (optional for richness)

• 1 tsp sugar (to balance acidity)

• 1 tsp dried oregano

• 1 tsp dried basil

• Salt & pepper to taste

• ½ cup water or broth

Optional Toppings

• Fresh basil or parsley

• Extra Parmesan

Instructions

1. Prepare the Cabbage

1. Bring a large pot of salted water to a boil.

2. Remove the core of the cabbage.

3. Place whole cabbage in boiling water for 2–3 minutes.

4. Peel off softened outer leaves with tongs.

5. Continue blanching until you have 12–14 large leaves.

6. Trim thick rib on each leaf so it rolls easily.

2. Make the Filling

1. In a large bowl, combine: ground beef, rice, Parmesan, onion, garlic, egg, parsley, basil, Italian seasoning, salt, and pepper.

2. Mix gently until just combined. Do not overwork or filling gets tough.

3. Roll the Cabbage

1. Lay out one cabbage leaf.

2. Add 2–3 tablespoons of filling near the stem end.

3. Fold sides over the filling, then roll up tightly.

4. Place seam-side down on a plate.

5. Continue until all rolls are formed.

4. Make the Sauce

1. In a large sauté pan or Dutch oven, heat olive oil.

2. Add garlic and sauté 1 minute.

3. Add crushed tomatoes, tomato sauce, tomato paste, sugar, oregano, basil, salt, pepper, and water/broth.

4. Simmer 5 minutes.

5. Cook the Rolls

Stovetop Method (most tender):

1. Nestle cabbage rolls seam-side down into sauce.

2. Spoon sauce over tops.

3. Cover and simmer 1 hour, turning once or twice.

Oven Method:

1. Place rolls in a deep baking dish.

2. Pour sauce over top.

3. Cover tightly with foil and bake at 350°F (175°C) for 1 hour 15 minutes.

6. Serve

• Spoon extra sauce over the rolls.

• Garnish with fresh herbs and Parmesan.

Q&A 

Q1: Can I use savoy cabbage?

Yes. Savoy cabbage is softer, rolls beautifully, and often doesn’t need as much blanching.

Q2: Can I substitute the meat?

Absolutely. Options:

• Half sausage, half beef (very flavorful)

• Ground turkey or chicken (lighter)

• Plant-based ground “beef”

Increase seasoning for poultry or plant-based options.

Q3: Why do my rolls fall apart?

Possible reasons:

• Leaves weren’t softened enough

• Thick ribs weren’t trimmed

• Rolls weren’t placed seam-side down

• Sauce was boiling too hard (gentle simmer only)

Q4: Can I make these ahead?

Yes:

• Assemble rolls up to 24 hours ahead and refrigerate.

• Or freeze uncooked rolls for up to 3 months.

• Cook from frozen by adding 15–20 minutes.

Q5: Why is there rice in the filling? Can I leave it out?

The rice helps bind the mixture and keeps the filling moist.
If omitted, reduce beef to ¾ lb or add ¼ cup breadcrumbs.

Q6: Can I make them low-carb?

Yes—simply replace rice with:

• Cauliflower rice (1 cup, lightly cooked)

• Chopped sautéed mushrooms

• Extra grated Parmesan

Q7: What side dishes go well with Italian cabbage rolls?

• Garlic bread

• Roasted potatoes

• Simple green salad

• Polenta

• Sautéed green beans

Q8: Can I use jarred marinara instead of homemade sauce?

Yes. Use about 3–3½ cups, and add a splash of broth if needed.