Italian Stuffed Cabbage Rolls are a flavorful, kicked-up take on a classic Eastern European favorite. This hearty, comforting dish is sure to bring smiles at the table and become a new family favorite. Serve alongside baked beans or a crisp Italian-style broccoli salad for a complete meal.
“Excellent!! My family loved this!”
Stuffed cabbage—no matter the variation—always feels like comfort food to me. It connects me to my Polish roots in the form of golumpki, though I don’t recall my mother making them. My sister used to prepare them, and the first time I tasted stuffed cabbage I felt like I’d reached culinary nirvana.
I make stuffed cabbage at least once a year. This version leans Italian and is on the spicy side: a filling of spicy Italian sausage, ground beef, rice, Parmesan, onion and parsley wrapped in cabbage leaves, then baked in a robust, spicy tomato sauce.
The sauce gains its heat and depth from Calabrian-style hot pepper paste—just a tablespoon balances richness and a pleasant, lingering spice.
How to make Italian Stuffed Cabbage Rolls:
- Start by blanching a large head of cabbage so you can peel off 12 large outer leaves. Choose a hearty head so you get full, flexible leaves.
- Prepare the filling: soften onion in olive oil, then combine it with spicy Italian sausage (casings removed), ground beef, parboiled rice, grated Parmesan, parsley, water and seasoning.
- To portion the filling evenly, divide it in the mixing bowl into quarters and then cut each quarter into thirds—12 even portions without guessing.
- Trim the thick stem at the base of each leaf in an inverted “V” so the leaf forms two flaps. Place a portion of filling near the top of the “V,” fold the flaps up, fold in the sides and roll toward the tip. Place seam side down in a prepared baking dish.
- Top the rolls with the prepared spicy tomato sauce—made in the same skillet after softening onions—cover the dish and bake until the centers reach 165°F (about 1 to 1¼ hours).
- Bake covered until tender and heated through; garnish with fresh parsley before serving.
Don’t tell my Polish relatives I’ve given these cabbage rolls an Italian spin—but they might just be my favorite version yet.
Serve with:
- Roasted Cauliflower with Black Olive Pangrattato
- Roasted Artichokes
- Cauliflower Antipasto Salad
- Mediterranean Kale Salad
For more great stuffed vegetable recipes, you’ll also love:
- Italian Stuffed Peppers
- Chorizo and Brown Rice Stuffed Poblano Peppers
- Barley Risotto Stuffed Portobello Mushrooms
- Southwestern Beef and Barley Stuffed Bell Peppers
- Spicy Asian Pork Cabbage Rolls
- Beef Stuffed Zucchini with Tomato Sauce
Italian Stuffed Cabbage Rolls
Equipment
- Pasta pot or large soup pot
- 13 x 9-inch baking dish
- Medium skillet
- Mixing bowls and a cutting board
Ingredients
- Cooking spray or a little oil for the baking pan
- Salt
- 1 large head green cabbage (about 2½–3 lbs), to yield 12 large leaves
Filling
- 2 tablespoons olive oil
- 1 small onion, finely chopped (about 1 heaping cup), divided
- 1 lb hot Italian sausage, casings removed
- ¾ lb ground chuck
- ¾ cup converted white rice (parboiled rice), uncooked
- ½ cup freshly grated Parmesan cheese
- ½ cup water
- ¼ cup chopped fresh parsley
- Freshly ground black pepper, to taste
Sauce
- 1 can (28 oz) crushed tomatoes
- ½ cup water (to rinse the can)
- 2 tablespoons tomato paste
- 1 tablespoon Calabrian hot pepper paste, or 1 teaspoon crushed red pepper flakes
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Preheat the oven to 350°F. Lightly spray or oil a 13 x 9-inch baking dish.
- Prep the cabbage: In a large soup pot, bring 4 quarts of generously salted water to a boil. Carefully immerse the cabbage head and cook for 10 minutes. Transfer to a colander, cool enough to handle, and peel off 12 outer leaves. Trim the thick ribs at the base of each leaf in an inverted V so the leaf will fold easily.
- Cook the rice: Using the same water from blanching the cabbage, add the uncooked rice, return to a boil and cook 6–7 minutes until just al dente—still a little firm to the bite. Drain and rinse under cold water, then drain again and transfer the rice to a large mixing bowl.
- Make the filling: Heat 2 tablespoons olive oil in a skillet over medium-high. Add the onion, reduce heat to medium-low and cook 3–4 minutes to soften. Remove from heat and transfer half the onion to the bowl with rice. Add the Italian sausage, ground chuck, Parmesan, ½ cup water, chopped parsley, 1 teaspoon salt and black pepper. Mix well. Divide the filling into 12 equal portions.
- Assemble the rolls: Place an even portion of filling near the top of each leaf. Fold the base flaps up, fold in the sides, and roll toward the tip. Arrange seam side down in the prepared baking dish.
- Prepare the sauce: In the skillet used for the onions, add crushed tomatoes, the ½ cup water used to rinse the can, tomato paste, hot pepper paste, garlic, Italian seasoning, salt and pepper. Stir to combine and pour over the stuffed cabbage rolls.
- Cover the dish tightly and bake until the centers reach 165°F, about 1 to 1¼ hours. Garnish with chopped parsley and serve.
Notes
- Use chicken or turkey sausage instead of pork Italian sausage if preferred.
- Riced cauliflower can substitute for rice; do not pre-cook it.
Tip:
- To portion the filling evenly, divide it into quarters in the bowl, then cut each quarter into thirds for twelve uniform portions.
Make ahead:
- Assemble up to 12 hours in advance when using fresh ground beef; refrigerate until ready to bake. Allow to sit at room temperature while the oven preheats.
Freezer-friendly:
- Bake first, cool, then freeze in airtight containers. Thaw in the refrigerator and reheat in the oven at 350°F until heated to 165°F in the center.
Nutrition
Serving: 1 | Calories: 630 kcal | Carbohydrates: 35 g | Protein: 28 g | Fat: 42 g | Saturated Fat: 15 g | Sodium: 867 mg | Fiber: 6 g
Nutritional values are estimates based on unbranded ingredients and may vary depending on brands and portion sizes. Adjust as needed for dietary restrictions.
Like this? Leave a comment below!