Italian Cabbage Rolls

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Introduction: Italian Cabbage Rolls

About: A fitness Instructor, active mother of 3

This superfood: Cabbage rolls, are paired with brown rice and red rice to make a great cold weather comfort food!

Low in fat. High in taste and vegetarian!

High in fiber and nutrition, easy step by step instructions.

Makes a large batch, freeze the extra rolls for weekday dinners or casual company.

Step 1: Preping Cabbage

Core a med. size cabbage

Place core side down in a large saucepot.

Fill 3/4 full of water.

Cover and bring to a boil.

Reduce heat to a med. simmer and cook for 1/2 hr.

Drain pot into a colander.

Allow to cool to the touch,

Begin to remove leaves one at a time.

Step 2: Rice Prep:

While cabbage cooks.

Cook 2 cups of rinsed brown rice until almost cooked.

Drain and allow to cool to the touch.

This should yield approx. 4 cups of cooked rice

*I mixed brown and red rice together for max fiber and protein*

Step 3: Sofrito

Saute in a saucepan

1 tbsp. EVOO

1 peeled diced carrot

1 peeled diced onion, med. size

1 celery rib, diced

1/2 of a pepper, seeded, diced

1/4 cup flat leaf parsley, chopped

5-6 mushrooms, diced finely

1 tsp each salt & pepper

Heat the oil, add onion, carrot and celery sauté for 5 min.

Add the remaining vegetables, herbs and seasonings.

Cook stirring for another 5 min.

Allow to cool to the touch

Step 4: Marinara Sauce

2 tbsp. EVOO

1 small onion, diced

1 clove garlic, chopped

3 stems flat leaf parsley, chopped

1 tsp oregano

3 cups tomato puree

1tbsp tomato paste

1 tsp each salt & pepper

1/2 cup water

While you are preparing all the other steps:

Saute onion and garlic in the oil on med. heat.

When fragrant add the tomato sauce.

Bring to a boil. Reduce heat to a med. simmer

Add paste, herbs and seasonings.

When the mixture comes to a boil add the water.

Reduce heat to a slow simmer and cook for another 15 min.

Turn off.

Step 5: Filling

In a large bowl;

Add rice, veggies, 1 cup of prepared sauce, 2 lg eggs and 1 1/2 cups shredded mozzarella, 1/2 tsp each of salt and pepper if desired.

Mix and taste for seasonings.

Step 6: Rolling Cabbage

Place a cooled leaf on a flat plate.

Cut out the rib.

Place a large scoop of filling on the cut edge closest to you.

Fold the sides over.

Begin to roll away from you.

Step 7: Finishing

Place another 1/2-3/4 cup of sauce on the bottom of a casserole dish or crockpot

Place finished rolls inside dish.

Cover with sauce.

Continue until all the large leaves of cabbage are stuffed with filling.

*This recipe makes more servings that you can freeze*

*When you get to the center of the cabbage, you can chop up the cabbage and sauté for another meal*

Bake covered in foil, in a preheated 350F for 1 hr.

Remove foil, bake for another 45min-1hr.

*Crockpot; follow the steps up to #7. Place in sauce lined crockpot with lid. Cook on low for 4-6hrs*

Serve with extra sauce if desired.

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    4 Comments

    Looks delicious...my mother used to make stuffed cabbage almost the same way....it is like stuffed peppers but with cabbage leaves....

    This looks super tasty! Always looking for new uses for cabbage, thanks for sharing this :)

    1 reply