Cabbage Rolls with Meat

Name: Cabbage Rolls with Meat
Prep time: 40 min
Cook time: 35 min
Total time: 75 min
Yield: 4
Ingredients: Verza (savoy cabbage) 8 leaves; Ground pork Converted from metric to imperial units. 1.1 lbs; Pecorino cheese (to grate) 3.5 oz; Breadcrumbs Approximately 1/3 cup 2.8 oz; Eggs 2; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste; Tomato purée 3 cups; Garlic 1 clove; Basil to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

it de es fr br

Difficulty: Easy
Prep time: 40 min
Cook time: 35 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Lulù Gargari

Cabbage rolls pop up in kitchens everywhere, but in Northern Italy, they get this cozy winter twist. Really good stuff. When it gets chilly, folks reach for big, leafy savoy cabbage—so tender—to wrap a juicy meat filling. Plus, the leaves get blanched just enough to keep them soft but sturdy. You know what I mean? So, they don't fall apart. Inside, the meat-filled cabbage rolls usually pack a blend of ground beef and maybe, just maybe, a hint of pork. Makes it super moist. Everything gets cozy in a baking dish, cooked slowly in a rich tomato sauce that adds even more tender texture. This lets all those flavors mix just right. For sure, it's a family meal winner.

In places like Lombardy or Piedmont, these stuffed cabbage rolls are hearty and pretty simple. They use just a few basic ingredients but turn them into something special. To be honest, they keep things easy and genuine. Thing is, the tomato sauce cooks down perfectly, soaking into the cabbage, adding a little sweet and tangy note. It is seriously good with the savory filling. After resting a bit, the rolls hold their shape but stay moist and full of flavor. People say they taste even better after a few hours.

Families make these on cold weekends, and look, they work great as a big batch. Everyone just helps themselves. Across Northern Italy, you'll find small twists—some add Parmesan or a dash of nutmeg to the meat, while others stick to traditional cabbage rolls. Let the natural taste of the cabbage and sauce shine. Compared to spicier Eastern European versions, these Italian baked cabbage rolls lean more into comfort food. Super, super comforting. They're perfect for sharing around the table on a chilly night. Which is great. No question.

INGREDIENTS

for 8 cabbage rolls: Verza (savoy cabbage) 8 leaves; Ground pork 1.1 lbs (500 g) - Converted from metric to imperial units.; Pecorino cheese 3.5 oz (100 g) - (to grate); Breadcrumbs 2.8 oz (80 g) - Approximately 1/3 cup; Eggs 2; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste

for the sauce: Tomato purée 3 cups (700 g); Garlic 1 clove; Basil to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Cabbage Rolls with Meat

To prepare the cabbage rolls with meat, start with the sauce: pour a drizzle of extra virgin olive oil into a saucepan and gently sauté a clove of garlic, letting it infuse without burning. When the oil is well scented, add the tomato puree 1, season with salt 2 and pepper, and mix well. Cover with a lid 3 and cook on low heat for about 20 minutes, until the sauce slightly thickens.<\/p>

At the end of cooking, flavor with a few fresh basil leaves 4 and set the sauce aside. In the meantime, focus on the cabbage: remove the most damaged outer leaves, then gently detach the larger central ones, perfect for forming the rolls 5. Bring a pot of salted water to a boil and blanch the leaves for about 3 minutes 6, just enough time to soften them.<\/p>

Gently drain them without breaking, and lay them out on a clean towel, making sure not to overlap them 7, then let them cool. Now prepare the filling: In a large bowl, combine the ground meat, eggs 8, and breadcrumbs 9.<\/p>

Also add the grated pecorino cheese 10, salt, and a dash of pepper 11. Mix well with a spoon or your hands until you get a homogeneous and well-blended mixture 12.<\/p>

At this point, you can assemble the rolls: take a cabbage leaf and lay it on a cutting board 13, then place a portion of filling in the center 14 and fold the side edges inwards 15.<\/p>

Roll it gently 16 to form a tight roll 17 and tie it with a piece of kitchen string 18.<\/p>

Repeat the operation for all the others; with these quantities, you will obtain 8 rolls 19. Heat a drizzle of oil in a large pan and place the rolls next to each other 20. Brown over medium heat for about 5 minutes, turning them carefully to brown on all sides without breaking them 21. <\/p>

Pour in the prepared sauce 22, cover with a lid 23, and cook on low heat for at least 10 minutes 34 so that the rolls absorb the flavor and remain soft.<\/p>

Plate the rolls and remove the string 25, then drizzle them with the sauce 26. Your cabbage rolls with meat are ready to be served hot 27!<\/p>

Storage

You can store the cabbage rolls with meat in the refrigerator for 1–2 days<\/strong>, sealed in an airtight container and well covered with their sauce. When serving, simply reheat them gently in a pan or microwave.<\/p>

They can be frozen cooked: in this case, let them cool completely and transfer them to a freezer-safe container, where they will keep for about 1 month<\/strong>.<\/p>

Tips

To achieve even softer rolls, remove the toughest part of the central rib of the cabbage leaves before filling them.<\/p>

If you want to enrich the filling, you can add a tablespoon of milk or some diced melting cheese: it will make the heart of the rolls even creamier and more irresistible.<\/p>

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