Italian Stuffed Cabbage Rolls 🇮🇹🥬
Ingredients:
For the Cabbage Rolls:
- 1 large green cabbage (about 12 leaves) 🥬
- 1 pound (450g) ground beef 🥩
- ½ cup cooked rice (white or brown) 🍚
- ½ cup grated Parmesan cheese 🧀
- ¼ cup finely chopped onion 🧅
- 2 cloves garlic, minced 🧄
- 1 egg, beaten 🥚
- 1 teaspoon dried oregano 🌿
- ½ teaspoon salt 🧂
- ½ teaspoon black pepper 🌿
For the Tomato Sauce:
- 1 (28 oz) can crushed tomatoes 🍅
- 1 (8 oz) can tomato sauce 🍅
- 1 teaspoon dried basil 🌿
- 1 teaspoon dried oregano 🌿
- ½ teaspoon sugar 🍯
- 2 cloves garlic, minced 🧄
- 1 tablespoon olive oil 🫒
- Salt & pepper to taste 🧂
Instructions Part1:
1. Prepare the Cabbage:
- Bring a large pot of water to a boil. Carefully remove 12 cabbage leaves and boil them for 2-3 minutes until soft. Drain and set aside. 🥬💦
Instructions Part2:
2. Make the Filling:
-In a bowl, mix ground beef, cooked rice, Parmesan cheese, onion, garlic, egg, oregano, salt, and pepper. Stir well.
3. Assemble the Rolls:
- Lay a cabbage leaf flat, add about ¼ cup of the filling in the center, fold in the sides, and roll up tightly. Repeat with all leaves.
4. Prepare the Sauce:
-In a pan, heat olive oil and sauté garlic until fragrant. Add crushed tomatoes, tomato sauce, basil, oregano, sugar, salt, and pepper. Simmer for 10 minutes.
Instructions Part3:
5. Cook the Cabbage Rolls:
- Pour a little sauce into the bottom of a baking dish. Place cabbage rolls seam side down, then pour the remaining sauce over them.
- Cover with foil and bake at 350°F (175°C) for 45-50 minutes.
6. Serve & Enjoy!
Let them rest for a few minutes, then serve warm with extra Parmesan on top!
💡 Tip: These taste even better the next day—so make extra for leftovers!
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