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Cabbage is the star of this dish, acting as the outer layer that encases the flavorful filling. Known for its versatility, cabbage provides a mild taste that complements the savory ingredients inside. It also adds a satisfying crunch and a nutritional boost, being rich in vitamins C and K, fiber, and antioxidants. When selecting cabbage for your rolls, look for heads that are firm, heavy, and tightly packed with leaves, as these will yield the best results. Savoy cabbage is often preferred for its tender leaves, making it easier to roll, but green cabbage is also a great choice.

Italian Stuffed Cabbage Rolls

Elevate your dinner game with these Savory Italian Stuffed Cabbage Rolls! Featuring a delicious blend of ground beef or Italian sausage, fluffy rice, and rich marinara, each roll is bursting with flavor. This hearty dish is simple to make and perfect for family gatherings. Top with fresh parsley and extra Parmesan for a delicious finish. Ready in just an hour, it’s a meal everyone will love. Dive into comfort food at its finest!
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Ingredients
  

1 large head of green cabbage

1 lb ground beef or Italian sausage

1 cup cooked rice (or quinoa)

1 small onion, finely chopped

2 cloves garlic, minced

1 cup marinara sauce (plus more for topping)

1/2 cup grated Parmesan cheese

1 egg, lightly beaten

1 tsp dried oregano

1 tsp dried basil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 350°F (175°C).

    Carefully remove the core from the cabbage and boil the entire head in water for about 5-7 minutes, or until the leaves are pliable. Remove the cabbage and let it cool for a few minutes.

      In a large skillet over medium heat, sauté the chopped onion and minced garlic until translucent. Add the ground beef or Italian sausage and cook until browned. Drain excess fat if needed.

        In a large bowl, combine the cooked meat mixture, cooked rice, marinara sauce, grated Parmesan cheese, beaten egg, oregano, basil, salt, and pepper. Mix until well incorporated.

          Carefully peel off cabbage leaves, placing them on a clean surface. Cut off the thick rib at the base of each leaf to make rolling easier.

            Place about 2-3 tablespoons of the filling in the center of each leaf. Fold in the sides and roll from the base up to enclose the filling.

              In a baking dish, spread a thin layer of marinara sauce on the bottom. Arrange the cabbage rolls seam side down in the dish closely together.

                Pour remaining marinara sauce over the top of the cabbage rolls, cover with foil, and bake for 45 minutes.

                  Remove the foil for the last 10-15 minutes of baking to allow the tops to slightly brown.

                    Once out of the oven, let cool for a few minutes. Garnish with chopped fresh parsley before serving.

                      Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4-6