Italian Stuffed Cabbage Rolls
Ingredients
- 1 headcabbage placed in the freezer overnight and then thawed
it's easier to roll wilted leaves and eliminates the boiling step
- 2 clovegarlic minced fine
- 1 tspsalt
oregano, parsley and garlic powder, all dry
- 2fresh basil leaves minced
- ½ tspblack pepper
- add salt
- ¼ tspcayenne pepper
- grating cheese pecorino Romano
- 1 ozcan of whole tomatoes put through the food processor
- 2 tbspsugar
- 1 cfresh tomatoes
- 1 cantomato paste
- 1 cwhite wine
we use Pinot Grigio
- water
- 1 cground sausage raw
- 1 craw sirloin beef ground
- 1 crice raw long grain
- water or chicken broth if starts to dry out
Directions
- 1
If you didn't thaw the cabbage from the freezer, just run it under hot water until the leaves unfold.
- 2
Remember this eliminates boiling! and this is the big secret reveal!
- 3
Place the diced fresh tomatoes, rice, raw meats in a bowl and mix all together adding the herbs, spices except for bay leaves.
- 4
In a large 5-quart Dutch oven place the tomato paste in the bottom of the pot add the wine, and sugar, to the, can to remove anything leftover paste.
- 5
On a cutting board place one leaf at a time adding the filling to each one, roll up two sides to the middle then folding over the others making sure all four sides are covered and no filling is showing.
- 6
You can fasten with a toothpick (which I don't do) or carefully stack them fold seam side down in the Dutch oven (as I do) without using the toothpicks.
- 7
The filling will stay in place seam side down.
- 8
You can place a plate on top to keep them from moving and opening.
- 9
After you have filled and folded each one and stacked with the fold down, pour the crushed tomatoes over the top. Add water to fill to just cover the cabbage rolls.
- 10
Sprinkle more garlic powder over the top of the sauce. Add the bay leaf.
- 11
Bake or cook on top of the stove on low or in the Dutch oven covered with the top or piece of foil on 350-degree hot oven for around 2 1/2 hours or until the cabbage is soft and tender when pierced with a fork.
- 12
Add more water if necessary and starts to dry out.
- 13
Note you can't really overcook them so don't worry just keep liquid plentiful so they don't stick or burn.
- 14
Serve with grating cheese on top.
Italian Stuffed Cabbage Rolls
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About this Recipe
Hearty Italian Stuffed Cabbage Rolls: A Comfort Food Classic
Indulge in the savory embrace of these Italian Stuffed Cabbage Rolls, a delightful twist on a beloved comfort food. Imagine tender cabbage leaves wrapped around a flavorful filling of ground sirloin and raw sausage, mixed with perfectly cooked rice and aromatic herbs. All of this is simmered to perfection in a rich, deeply flavored tomato sauce, boasting the brightness of fresh basil, the earthiness of oregano, and a hint of warmth from cayenne pepper.
What makes these stuffed cabbage rolls in tomato sauce truly special is a clever trick to simplify the process: freezing the cabbage head overnight. This ingenious method naturally wilts the leaves upon thawing, making them incredibly pliable and easy to roll, completely eliminating the need for boiling. This ensures your Italian stuffed cabbage rolls come out beautifully tender every time.
The robust sauce is a star in itself, featuring a blend of whole tomatoes, fresh diced tomatoes, and tomato paste, all brightened by a touch of sugar and a generous splash of white wine (Pinot Grigio is a fantastic choice!). This slow-cooked symphony of flavors marries beautifully with the meat and rice filling, creating a truly unforgettable meal. Finished with a sprinkle of grated Pecorino Romano, these rolls offer a delightful balance of tangy, savory, and subtly spicy notes.
Perfect for a cozy family dinner or a hearty meal prep option, these stuffed cabbage rolls are a testament to simple ingredients creating extraordinary taste. Serve them alongside a crusty loaf of bread to soak up every last drop of that incredible sauce, or with a simple green salad for a complete, satisfying experience.