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Italian Stuffed Cabbage Rolls: A Hearty and Flavorful Classic
When it comes to comfort food, few dishes can rival the warmth and richness of Italian Stuffed Cabbage Rolls. This traditional dish, with its tender cabbage leaves filled with a savory mixture of ground meat, rice, and herbs, is then smothered in a luscious tomato sauce and baked to perfection. Whether you’re serving it for a cozy family dinner or for a holiday meal, these stuffed cabbage rolls are sure to be a hit.
In this article, we’ll take a closer look at how to make Italian Stuffed Cabbage Rolls and why they’ve earned a special place in the hearts of many. This dish combines the best elements of Italian cooking: fresh ingredients, rich flavors, and the time-honored tradition of slow-cooked meals that bring people together.
Why You’ll Love Italian Stuffed Cabbage Rolls:
- Hearty and Filling: The combination of tender cabbage, flavorful ground meat, and seasoned rice makes for a hearty and satisfying meal.
- Rich Tomato Sauce: The rolls are topped with a rich, garlicky tomato sauce that adds depth and flavor to each bite.
- Versatile: You can easily customize the filling by choosing your preferred type of meat (beef, pork, turkey, or a combination) and adjusting the seasonings to suit your taste.
- Perfect for Leftovers: These stuffed cabbage rolls store well, and their flavors only improve after a day or two in the fridge, making them perfect for meal prep or leftovers.
Ingredients for Italian Stuffed Cabbage Rolls:
Here’s what you’ll need to make Italian Stuffed Cabbage Rolls:
For the Cabbage Rolls:
- 1 medium head of green cabbage
- 1 lb ground beef (or a mix of beef and pork)
- 1 cup cooked white rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
For the Tomato Sauce:
- 2 cups crushed tomatoes
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
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