Italian Stuffed Cabbage Rolls Recipe
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
40 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
6
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Calories
345 kcal
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Course
Main Course, Appetizer
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Cuisine
Italian
Italian Stuffed Cabbage Rolls Recipe
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Italian Stuffed Cabbage Rolls or "Involtini di Verza" are made with a delicious Italian sausage and mashed potatoes filling, baked with or without tomato sauce (according to taste). This tasty, comfort meal is very easy to make.I used a Savoy Cabbage, a typical ingredient of the fall/winter season, often used in northern Italy recipes. In fact, Savoy Cabbage, also known as "Verza di Milano", is the basic ingredient of various recipes of Lombard cuisine
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Ingredients
- 10/12 leaves cabbage - Savoy
- 150 g sausage - 5 oz
- 4 potatoes - medium size
- 1 egg - medium size
- 60 g parmigiano reggiano - ½ cup, grated
- 2 tablespoons breadcrumbs
- 225 g tomato passata 1 cup
- 4 tablespoons olive oil - extra virgin
- salt - to taste
- black pepper - ground, to taste
Instructions
- Boil the potatoes in plenty of water. When the potatoes are cooked - it will take about 30/40 minutes depending on the size - mash them in a bowl with a potato masher.
- Discard the outermost leaves, the largest and dark green ones. Choose about 10/12 medium-sized leaves. The heart of the cabbage is not suitable for rolls because the leaves are too small. You can use it for a soup or a risotto.
- Boil the cabbage leaves in lightly salted water, covered with a lid for about 5 minutes. This will soften the leaves and make them easier to roll up.
- After about 5 minutes, remove carefully the leaves from the water and put them to drain on a cloth. Dab them with kitchen paper and set aside.
- Crumble the sausage and cook it on high heat in a frying pan with a tablespoon of oil for about ⅚ minutes. It doesn't need to be too roasted. When ready, add the sausage to the mashed potatoes.
- Let cool a bit then add the egg and the grated Parmigiano, finally season with salt and pepper. Mix everything together with a wooden spoon. The cabbage rolls filling is ready.
- ake the cabbage leaves and place them on a cutting board, one at a time. Remove the hard central rib with a knife.
- Place a spoonful of filling in the center of the leaf. Then roll the leaf around the filling to form the roll.
- Arrange the stuffed cabbage rolls in a baking pan with the folded side facing down. That way they won't open during cooking. Now season with a drizzle of extra virgin olive oil.
- Add the tomato passata, a few tablespoons at a time, then bake in a preheated oven for about 20 minutes at 180°C (350°F). Before serving stuffed cabbage rolls, let them cool for about ten minutes out of the oven. Enjoy them with slices of crunchy bread!
Nutrition Information
Show Details
Serving
100g
Calories
345kcal
(17%)
Carbohydrates
31g
(10%)
Protein
12g
(24%)
Fat
20g
(31%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Trans Fat
0.1g
Cholesterol
52mg
(17%)
Sodium
373mg
(16%)
Potassium
851mg
(24%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
331IU
(7%)
Vitamin C
32mg
(36%)
Calcium
155mg
(16%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 345 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 345kcal | 17% |
| Carbohydrates | 31g | 10% |
| Protein | 12g | 24% |
| Fat | 20g | 31% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 52mg | 17% |
| Sodium | 373mg | 16% |
| Potassium | 851mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 331IU | 7% |
| Vitamin C | 32mg | 36% |
| Calcium | 155mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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