Stuffed cabbage rolls. They are an easy and quick recipe, an original and visually appealing main course.
A vegetable wrap made of cabbage that encloses a filling of ground meat and cheese, you can serve them as a main course, a tasty side dish, or even a single dish.

The cabbage rolls stuffed with meat are an appetizing main course, simple to prepare and quite economical.

Furthermore, if the ingredients are well selected, it’s a perfect dish after a carbohydrate-based first course, such as pasta.

The recipe is quite versatile, so you can add or substitute ingredients as desired, as long as you don’t completely change the recipe.

For example, you could add to the meat filling some chopped fresh parsley leaves or spices of your choice.

You can replace the veal with meat from another animal, depending on your preferences.

The cabbage rolls can be customized according to your tastes and the needs of your family: you can stuff them with meat (as in this case) with meat and rice, with potatoes, with potatoes and cheese.

Depending on what you have at home or in the fridge, you can choose to make vegetarian cabbage rolls filled with vegetables, potatoes, or cheese.

In short, don’t be afraid and experiment without hesitation!

Difficulty: Easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 4People
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: All seasons

228.97 Kcal

calories per serving

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Energy 228.97 (Kcal)
Carbohydrates 4.99 (g) of which sugars 1.19 (g)
Proteins 30.54 (g)
Fat 25.67 (g) of which saturated 6.76 (g)of which unsaturated 5.70 (g)
Fibers 2.04 (g)
Sodium 988.58 (mg)

Indicative values for a portion of 180 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Stuffed Cabbage Rolls

8 leaves savoy cabbage
14.1 oz ground veal (or beef or mixed)
3.5 oz mortadella (or cooked ham)
1 egg (large)
3 tbsps Parmesan cheese (grated)
to taste parsley
to taste extra virgin olive oil
salt
pepper
nutmeg (to taste)

Tools

Bowl
Baking Dish
Pot

Steps

Stuffed Cabbage Rolls

To make the stuffed cabbage rolls, start by thoroughly washing the cabbage leaves, selecting the leaves and setting aside the outer ones that are too green and tough.
Boil the cabbage leaves for a few minutes in slightly salted water (approximately 4/5 minutes depending on the size of the leaves).
When the leaves have become soft, drain them and immerse them in cold water to stop the cooking completely.
Finally, drain them a second time and set them aside.
Remove the toughest part of the center as it is hard to wrap and remains tough during cooking.
Let’s prepare the filling.
Take a large bowl (like a salad bowl) and pour the ground meat into it, add finely chopped mortadella, grated Parmesan, and the egg.
If you like, you can add chopped parsley and nutmeg.
Mix everything well.
Knead well with your hands to mix all the ingredients and obtain a homogeneous mixture.
Place the cooked cabbage leaf on a work surface and spread it out well.

Add a generous tablespoon of filling.
Fold the top part first, then fold the side edges and roll the cabbage, this way the meat and cabbage rolls will be well sealed, and toothpicks won’t be needed to secure them.
Take a baking tray large enough to hold all the rolls you’ve prepared, without overlapping.
Pour a drizzle of oil on the bottom and place your stuffed cabbage rolls on top.
Finally, finish by covering the rolls with a generous sprinkle of grated cheese.
(My version is white, but if you wish, you can add tomato sauce).
Preheat the oven to 374°F in static mode so that it preheats.

Bake for about 25/30 minutes, keeping the rolls under control, removing them at the right time when they are perfectly golden.
We recommend serving the rolls hot to enjoy them at their best.
Enjoy your meal.

Notes and Tips

Cabbage is a vegetable that has many beneficial properties for our health.
Usually harvested from late autumn to early spring, savoy cabbage loves cold and winter frosts; rich in vitamins such as vitamin A, C, D, K and many B vitamins, savoy cabbage contains beneficial substances that help our immune system.

It is a powerful anti-inflammatory, anti-cancer.

Rich in beta carotene, vitamin C, antioxidants, fibers, potassium, and iron, savoy cabbage is considered a vegetable with diuretic and draining functions. It also fights hypertension, cleanses the liver, and has healing properties. Savoy cabbage contains only 27 kcal per 100 g.

Meat and cabbage rolls can be stored in the refrigerator for 2 days well sealed in an airtight container.

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