Italian Stuffed Cabbage Rolls (Mediterranean Style)

Table of Contents

Introduction

Italian Stuffed Cabbage Rolls bring together Mediterranean flavors in a hearty, comforting dish. This recipe features tender cabbage leaves filled with a savory mixture of ground meat, rice, herbs, and Parmesan, all simmered in a rich tomato sauce. It’s a perfect meal for a cozy dinner, meal prep, or even a make-ahead dish for busy days. The balance of flavors, from the tangy tomatoes to the aromatic spices, makes this dish a true crowd-pleaser.

Prep Time: 20 minutes

Cook Time: 45-50 minutes

Total Time: ~1 hour 10 minutes

Ingredients

For the cabbage rolls:

1 large head of green cabbage

1 lb ground beef (or half beef, half ground turkey)

½ cup cooked rice (white or brown)

½ cup grated Parmesan cheese

1 small onion, finely chopped

2 cloves garlic, minced

1 egg, beaten

½ tsp dried oregano

½ tsp dried basil

½ tsp dried thyme

½ tsp salt

¼ tsp black pepper

For the sauce:

1 can (14 oz) crushed tomatoes

1 can (14 oz) diced tomatoes, drained

2 tbsp tomato paste

2 tbsp olive oil

2 cloves garlic, minced

½ tsp dried oregano

½ tsp dried basil

½ tsp red pepper flakes (optional)

Salt and pepper to taste

Instructions

Prepare the cabbage leaves

Bring a large pot of water to a boil.

Carefully peel off 10-12 large cabbage leaves. Blanch them in boiling water for 2-3 minutes until softened. Drain and set aside.

Make the filling

In a bowl, mix the ground meat, cooked rice, Parmesan, onion, garlic, egg, and seasonings.

Stuff and roll the cabbage leaves

Lay a cabbage leaf flat, add about 2 tablespoons of the filling in the center, and roll it up like a burrito, tucking in the sides. Repeat with all leaves.

Prepare the sauce

Heat olive oil in a pan, sauté garlic for 1 minute.

Add crushed and diced tomatoes, tomato paste, and seasonings. Simmer for 10 minutes.

Assemble and cook

Pour a little sauce into a baking dish. Place the cabbage rolls seam-side down, then cover with the remaining sauce.

Cover with foil and bake at 375°F (190°C) for 45-50 minutes.

Serve

Let them rest for 5 minutes, then serve with extra Parmesan and fresh basil.

Tips for Making the Best Italian Stuffed Cabbage Rolls

Choose the Right Cabbage – Savoy or green cabbage works best as they have flexible leaves that soften easily when boiled.

Blanch the Leaves Properly – Don’t overcook the cabbage; just 2-3 minutes in boiling water will make them pliable without becoming too soft.

Enhance the Flavor – Add a splash of balsamic vinegar or red wine to the sauce for extra depth.

Make Ahead – These can be prepared a day in advance and stored in the fridge before baking. They also freeze well!

Go Leaner – Use ground turkey or chicken for a lighter version.

Vegetarian Option – Swap meat for a mix of quinoa, mushrooms, and lentils for a hearty plant-based alternative.

Nutritional Value (Per Serving – Approximate, Based on 2 Rolls)

Calories: ~280-350 kcal

Protein: ~20-25g

Carbohydrates: ~25g

Fat: ~12-15g

Fiber: ~5g

Sugar: ~6g

Sodium: ~500mg (varies based on added salt and cheese)