🇮🇹 Italian Stuffed Cabbage Rolls (Involtini di Cavolo)
Tender cabbage leaves stuffed with a savory meat and rice filling, baked in rich tomato sauce—classic Italian comfort food.
Ingredients
For the Rolls
- 1 large green cabbage
- 1 lb ground beef (or ½ beef + ½ Italian sausage)
- 1 cup cooked white rice
- 1 egg
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tsp Italian seasoning
- Salt and black pepper to taste
For the Sauce
- 2 cups marinara sauce (store-bought or homemade)
- ½ cup crushed tomatoes (optional for extra sauce)
- 1 tbsp olive oil
- 1 clove garlic, minced
- ½ tsp dried oregano
Instructions
1. Prepare the Cabbage
- Bring a large pot of salted water to a boil.
- Remove the core from the cabbage.
- Carefully peel off 10–12 large leaves.
- Boil leaves 2–3 minutes until softened and pliable.
- Drain and let cool. Trim thick center ribs if needed.
2. Make the Filling
In a large bowl, combine:
- Ground meat
- Cooked rice
- Egg
- Parmesan
- Garlic
- Parsley
- Italian seasoning
- Salt and pepper
Mix gently until combined.
3. Assemble the Rolls
- Place about ¼ cup filling near the base of each cabbage leaf.
- Fold sides inward and roll tightly like a burrito.
4. Prepare the Sauce
- In a saucepan, heat olive oil.
- Sauté garlic 30 seconds.
- Stir in marinara, crushed tomatoes, and oregano.
- Simmer 5 minutes.
5. Bake
- Preheat oven to 375°F (190°C).
- Spread a thin layer of sauce in a baking dish.
- Arrange cabbage rolls seam-side down.
- Pour remaining sauce over top.
- Cover with foil and bake 40–45 minutes.
Optional: uncover during last 10 minutes and sprinkle extra Parmesan or mozzarella on top.
Serving Ideas
- Crusty Italian bread
- Simple green salad
- Roasted vegetables
Tips for Extra Flavor
- Add a splash of red wine to the sauce.
- Use fresh basil in the filling.
- Substitute ground turkey for a lighter version.
If you’d like, I can also provide a slow cooker version, a low-carb no-rice option, or a Sicilian-style variation with raisins and pine nuts.
