Time
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Prep: 25 minutes
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Cook: 60 minutes
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Total: ~1 hour 25 minutes
🍽 Serves
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6 (12 rolls)
📝 INGREDIENTS
Cabbage
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1 large green cabbage
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Salt (for boiling water)
🥩 Filling
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1 lb (450 g) ground beef
(or half beef + half Italian sausage) -
½ cup cooked rice (or breadcrumbs)
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½ cup grated Parmesan cheese
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1 large egg
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2 cloves garlic, minced
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2 tablespoons fresh parsley, chopped
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1 teaspoon Italian seasoning
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½ teaspoon salt
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½ teaspoon black pepper
🍅 Tomato Sauce
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2 cups marinara sauce (homemade or jar)
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1 tablespoon olive oil
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1 small onion, finely chopped
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2 cloves garlic, minced
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½ teaspoon sugar (optional, balances acidity)
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Salt & pepper to taste
👩🍳 STEP-BY-STEP INSTRUCTIONS
1️⃣ Prepare the cabbage
Bring a large pot of salted water to a boil.
Remove outer cabbage leaves.
Carefully place whole cabbage into boiling water.
Boil 5–7 minutes, gently peeling off softened leaves.
👉 You’ll need 12 large leaves.
Pat dry and trim thick stem vein flat.
2️⃣ Make the filling
In a large bowl, combine:
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Ground meat
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Cooked rice
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Parmesan
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Egg
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Garlic
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Parsley
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Italian seasoning
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Salt & pepper
Mix gently — do not overmix.
3️⃣ Roll the cabbage
Place ¼ cup filling near base of each leaf.
Fold sides in, then roll tightly (like a burrito).
4️⃣ Make the sauce
Heat olive oil in a saucepan over medium heat.
Sauté onion 3–4 minutes until soft.
Add garlic, cook 30 seconds.
Stir in marinara, sugar, salt & pepper.
Simmer 10 minutes.
5️⃣ Assemble
Spread a thin layer of sauce in a baking dish.
Place cabbage rolls seam-side down.
Cover with remaining sauce.
6️⃣ Bake
Cover tightly with foil.
Bake at 350°F (175°C) for 60 minutes.
Uncover last 10 minutes if you want light browning.
🧀 OPTIONAL ITALIAN TOPPING
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Sprinkle mozzarella or more Parmesan during last 10 minutes
🍽 SERVING IDEAS
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With crusty Italian bread
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Over polenta
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With simple green salad
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As a Sunday family dinner
🔄 VARIATIONS
🥬 Low-Carb
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Replace rice with ricotta cheese or cauliflower rice
🍗 Lighter Version
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Use ground turkey or chicken
🌶 Spicy
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Add red pepper flakes or spicy Italian sausage
❄ Make-Ahead
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Assemble, cover, refrigerate up to 24 hours
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Freeze unbaked up to 2 months
🔥 PRO TIPS
✔ Trim thick cabbage ribs
✔ Don’t overfill
✔ Use good marinara
✔ Let rest 10 minutes before serving
🧠 NUTRITION (Approx. per roll)
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Calories: ~240
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Protein: 16g
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Carbs: 14g
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Fat: 12g