Cabbage and meat rolls are very easy to prepare with a few ingredients, and they are a dish from the farming tradition. You can prepare cabbage and minced meat rolls on the stove, in a traditional oven, or in a microwave, depending on your time needs. Cabbage and meat rolls can also be prepared in advance and reheated before serving, and take advantage of cabbage being in season, very tasty and reasonably priced. I recommend not making the Cabbage and minced meat rolls too large; rather, make more of them because you risk that the inside of the minced meat doesn’t cook perfectly. One of my favorite cabbage recipes is a traditional Veneto recipe, STEWED CABBAGE IN A PAN or versa sofegà as it is called in dialect, which is very simple and tasty. Now let’s see how to make the cabbage and meat rolls, and if you try them, let me know. Barbara
Here are other cabbage recipes I recommend you try:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Oven, Stove, Microwave
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients for preparing Cabbage and Meat Rolls
- 1 Cabbage
- 10 oz Ground beef
- 10 oz Ground pork
- 1 sprig Rosemary
- 1/4 cup White wine
- 4 tbsps Extra virgin olive oil
- 1 Egg
- to taste Breadcrumbs
- to taste Salt
- to taste Pepper
How to prepare cabbage and minced meat rolls
Let’s proceed with preparing the Cabbage and Meat Rolls, wash the cabbage and use the largest leaves. If the central rib is thick and hard, remove it by cutting along its sides to remove the hardest part.
In a bowl, pour the ground beef and pork, and mix to combine the two types of meat. Then add the egg, a tablespoon of extra virgin olive oil, a pinch of salt and pepper, and enough breadcrumbs to make the mixture malleable and compact.
Pour water into a pot, add a pinch of salt, and when it begins to boil, add the cabbage leaves. Let them soften a bit without cooking them completely, then drain them onto a plate and let them cool.
Take some of the minced meat, place it in the center of the cabbage leaf, close the sides, and then roll the remaining cabbage around it. Continue this way until all the rolls are formed.
Pour a bit of oil on the bottom of the baking dish and place the rolls with the seam side down; this way, they will stay closed during cooking. Add another drizzle of oil on top of the cabbage and put it in a preheated static oven at 356°F for 30 minutes. Midway through cooking, open the oven and turn the rolls for even cooking.
When the rolls cooked in the oven are ready, take them out and serve them hot.
Pour 4 tablespoons of extra virgin olive oil and the rosemary sprig into a pan, let it heat up, and add the rolls. Let them brown a couple of minutes on each side, deglaze with the wine, and let it evaporate.
When the wine has evaporated, cover with a lid and continue cooking for 20 minutes, turning the Cabbage and meat rolls occasionally.
If you’re in a hurry, you can cook the Cabbage and Meat Rolls in the microwave by placing the rolls on a plate or another microwave-safe container, setting it at 1380°F for 10 minutes
