Cabbage Rolls Stuffed

Name: Cabbage Rolls Stuffed
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8
Ingredients: Verza (savoy cabbage) 8 leaves; Pork ground 0.9 lb; Sausage 7 oz; Leeks 5.3 oz; Carrots 2.5 oz; Parmigiano Reggiano PDO cheese (to grate) 1.2 oz; Smoked pancetta 6.5 oz; White wine 1.7 oz; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Thyme to taste

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269.1

Calories per serving

Gluten Free
Lactose Free

Energy Kcal 269.1
Carbohydrates g 2.5
of which sugars g 2.4
Protein g 20.3
Fats g 19.8
of which saturated fat g 7
Fiber g 69.4
Cholesterol mg 1.3
Sodium mg 440.7

Difficulty: Easy
Prep time: 30 min
Cook time: 20 min
Serving: 8
Cost: Average

PRESENTATION

In the heart of Piedmont, stuffed cabbage rolls have a way of stealing the show at any winter meal. Really, they do. These aren’t just any rolls—they’re made with tender savoy cabbage leaves and packed with a rich white ragù that slow cooks to bring out all those deep, moist flavors. Folks in Northern Italy call this Capunet, and it’s easy to see why it sticks around through generations. Wrapped in slices of pancetta, the rolls soak up the aromatic white wine juice they’re cooked in, creating a dish that feels rustic and extra comforting. I mean, can you just imagine how the traditional stuffed cabbage recipe fills the kitchen with amazing smells? For sure, it hints at everything that’s about to hit the table. Every bite comes with a mix of juicy meat, cabbage that holds its shape, and just the right amount of crispy pancetta on the outside.

In Piedmont, most people make these cabbage roll recipes when the weather turns cold, since the hearty filling and warm flavors fit those chilly nights perfectly. Plus, the recipe uses classic Italian tricks—slow-cooked ragù, layering flavors with pancetta and wine, and letting things simmer so you get a bit of everything in each bite. Compared to more basic homemade cabbage rolls from other places, the Piedmont style packs in a rich taste that stands out. While ground beef cabbage rolls are popular in a lot of kitchens, the addition of the white ragù and the way the pancetta crisps up sets this apart from most baked cabbage rolls. People sometimes call this the best stuffed cabbage recipe because it brings together those simple, comforting flavors that everybody wants when it’s cold outside. Thing is, whether you’re sitting down for a big family dinner or just want something a little bit different than usual, this classic cabbage roll recipe really really works. With its layers of savory meat, tender cabbage, and that splash of wine, you get something that feels special, but also totally doable for any home cook wanting to bring a bit of Piedmont to the table. And the sauce? Seriously good.

How to prepare Cabbage Rolls Stuffed

To prepare the stuffed cabbage rolls, cut the sausage and remove the casing 1, then crumble it and set it aside, clean the leek and slice it 2, then clean the carrot and dice it 3.

In a pan with a drizzle of oil, sauté the leek and carrot 5 over low heat for a few minutes, then add the sausage and ground meat 6.

Stir 7 and cook for 10 minutes. Once the ragù is ready 8, transfer it to a bowl and add the grated cheese 9, salt and pepper.

Season with the stripped thyme leaves 10. Stir and let it cool slightly. Meanwhile, take 8 large leaves from the cabbage 11, being careful to use the lighter ones, then rinse them and boil them in salted water for 5 minutes 12.

Drain them and immerse them in a bowl of cold water to stop the cooking. Then dry them. Remove the tough end of the leaf 14. Fill the cabbage leaves in the middle with 2-3 generous tablespoons of filling 15.

Fold the two sides inward 16 and then roll from bottom to top 17 to form the roll 18, with these quantities you will get 8 rolls.

Wrap each roll with 2 slightly overlapping slices of bacon 19 20, so as to almost completely cover the little bundle. Heat a drizzle of oil in a pan 21.

Sear the rolls 22 for a few minutes on all sides 23. Set the rolls aside for a moment and deglaze the pan with white wine 34.

Mix to emulsify the fats 25 and obtain a thick cream. Serve the stuffed cabbage rolls with the cooking sauce 26 and enjoy them hot 27.

Storage

The stuffed cabbage rolls can be stored in the fridge for one day.

Advice

If you do not like leek, you can replace it with spring onion or possibly shallot. The cheese will make the mixture slightly more cohesive, if you prefer you can also omit it. The leftover cabbage can be used as a side dish: try briefly pan-frying the leaves, thinly sliced, in a pan with oil, garlic, and chili pepper; you can also enrich it with a little tomato paste and/or a small anchovy.

For the translation of some texts, artificial intelligence tools may have been used.

Cabbage Rolls Stuffed

PRESENTATION

How to prepare Cabbage Rolls Stuffed

Storage

Advice

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