Today I prepared some delicious Cabbage Rolls with Meat and Cheese, which is not a difficult preparation but requires a bit of time. It is a healthy, nutritious, tasty, and cheesy second course. This is a homemade recipe fantastic for everyday lunch but also for a family Sunday lunch. Continue reading to discover all the ingredients to prepare this recipe.
Other recipes with cabbage below:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for Cabbage Rolls with Meat and Cheese
- 1 cabbage
- 10.5 oz ground veal
- 5.3 oz ground pork
- 5.3 oz potatoes, cooked, in the microwave
- 3.5 oz grated Parmesan cheese
- 3.5 oz spicy provolone
- 1 egg
- 1 onion
- 1 clove garlic
- 1 slice stale bread
- to taste extra virgin olive oil
- salt
- pepper
- 7 oz tomato pulp
- 1 mozzarella (if small, 2)
Tools for Cabbage Rolls with Meat and Cheese
- Bowl
- Pan
- Knife
Steps for Cabbage Rolls with Meat and Cheese
To prepare the cabbage rolls, start with the tomato sauce. In a pot, pour a drizzle of oil and let the garlic, cut in half, brown. Add the tomato sauce, salt, pepper, and cook for 10 minutes on low heat and covered. The sauce should not reduce too much as it will continue cooking with the rolls.
How to cook potatoes in the microwave. Peel the potatoes and cut them into not too large cubes, place them in a microwave-safe container, then cover them with microwave-safe plastic wrap, pierce the wrap with a fork, and cook for 4-5 minutes. Let them cool.
In a bowl, combine the meats with the bread previously soaked in water and well squeezed, the egg, salt, and pepper, Parmesan, and provolone cut into small cubes. Once cooled, also add the well-mashed potatoes.
Knead everything well and place in the fridge, as you now need to boil the cabbage leaves. With a knife, cut the base of each leaf and detach it without breaking them, rinse them, then boil them for two minutes in salted water with a tablespoon of vinegar. Drain and place them on a cloth and pat them gently.
Place a tablespoon of filling in the center of each leaf and fold the leaves into a roll shape. Continue until the mixture is finished.
Finely chop the onion and sauté it in a large pan with a drizzle of extra virgin olive oil. Place the rolls side by side with the closure downwards, pour a couple of spoonfuls of sauce over each roll. Cook on low heat for 30 minutes. If the sauce seems too dry, add a tablespoon of water.
Shortly before serving at the table, cut the mozzarella into slices and place them on each roll. Cover and let cook until the mozzarella melts.
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Place the rolls on a serving plate and pour a little sauce over each one. Serve them hot.
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