Italian Stuffed Cabbage Rolls (Involtini di Cavolo)
Tender cabbage leaves wrapped around a flavorful beef & rice filling, simmered in rich tomato sauce — pure comfort food!
🛒 Ingredients (Serves 4–6)
For the Cabbage:
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1 large green cabbage
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Water for boiling
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1 tsp salt
For the Filling:
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500g ground beef (or beef & pork mix)
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1 cup cooked rice
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1 egg
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½ cup grated Parmesan cheese
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2 cloves garlic (minced)
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¼ cup fresh parsley (chopped)
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½ tsp dried oregano
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½ tsp black pepper
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Salt to taste
For the Sauce:
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2 cups crushed tomatoes
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1 tbsp olive oil
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2 cloves garlic (minced)
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½ tsp dried basil
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Salt & pepper to taste
👩🍳 Instructions
1️⃣ Prepare the Cabbage
Bring a large pot of salted water to boil. Carefully remove core from cabbage and boil whole head for 3–5 minutes. Peel off softened leaves gently. Trim thick stem part.
2️⃣ Make the Filling
In a bowl, combine ground meat, rice, egg, Parmesan, garlic, parsley, oregano, salt, and pepper. Mix well (don’t overmix).
3️⃣ Assemble Rolls
Place 2–3 tablespoons filling in center of each leaf. Fold sides in and roll tightly like a burrito.
4️⃣ Prepare Sauce
Heat olive oil in a pan, sauté garlic until fragrant. Add crushed tomatoes, basil, salt & pepper. Simmer 5 minutes.
5️⃣ Cook
Spread a little sauce in a baking dish. Arrange rolls seam-side down. Pour remaining sauce over top.
Cover with foil and bake at 180°C (350°F) for 40–45 minutes.
6️⃣ Serve
Garnish with fresh parsley and extra Parmesan. Serve hot with crusty bread.
❓ Q & A
Q1: Can I make this ahead of time?
Yes! Assemble rolls and refrigerate up to 24 hours before baking.
Q2: Can I freeze them?
Yes. Freeze uncooked or cooked rolls. Reheat covered until hot through.
Q3: Can I make it vegetarian?
Replace meat with mushrooms, lentils, ricotta, or a spinach-rice mixture.
Q4: Why are my rolls tough?
Cabbage may not be boiled long enough. Leaves should be soft and flexible.
Q5: Can I cook them on stovetop?
Yes! Simmer covered on low heat for 35–40 minutes.