Reinventing tradition: Italian twist on stuffed cabbage rolls
Stuffed cabbage rolls are one of our favourite dishes. It's hard to find anything wrong with them because they are delicious, filling, and aromatic. Perhaps one downside could be that we sometimes eat them quite often, and they may become monotonous. This was the case for me, and that's when I turned to an Italian recipe for stuffed cabbage rolls.
Stuffed cabbage rolls are a precursor to the currently popular stuffed vegetables. After all, they involve tender cabbage leaves filled with juicy meat and rice. Vegetarian versions are also known. The last step is to cover these delicious wraps with tomato sauce. Stuffed cabbage rolls have been popular for years, which is why we often rely on recipes from our grandmothers or mothers.
You can modify the traditional recipe
Traditional recipes for stuffed cabbage rolls are simple. The filling made from meat and rice wasn't even heavily seasoned. Of course, they are tasty, but it must be admitted that Italians have found a more refined way to prepare this dish. When I first made stuffed cabbage rolls using a recipe from my Italian friend, my family was sceptical. Over time, everyone was convinced, and now this version is even considered tastier.
Favourite Italian spices
Any type of cabbage can be used for Italian-style stuffed cabbage rolls, but in my opinion, the best is Savoy cabbage. It has a very delicate flavour that pairs well with the seasoned filling, distinguishing this dish. The filling is more aromatic and better seasoned. I use herbs known from other Italian dishes, such as oregano and basil. I also season the tomato sauce more intensely. I add garlic, and for braising, I include a sprig of rosemary. A little red wine also enhances the taste of the sauce remarkably.
Stuffed cabbage rolls in Italian style
Ingredients:
- 1 head of Savoy cabbage,
- 450 grams of minced pork, for example, from the shoulder,
- 200 grams of cooked rice,
- 2 cloves of garlic, pressed,
- 1 can of chopped tomatoes (or 400 grams of fresh tomatoes),
- 2 tablespoons tomato purée,
- 3 tablespoons olive oil,
- oregano and basil to taste,
- a sprig of rosemary,
- salt and pepper to taste,
- a pinch of sugar,
- 120 ml broth,
- 120 ml red wine.
Instructions:
- Remove the leaves from the cabbage, then blanch them in boiling water for a few minutes until they become soft and easy to roll. If the leaves are stiff, place the head of cabbage in a large pot of boiling water and cook for about 10 minutes over low heat, then turn the cabbage and cook for another 5 minutes. Then cool the cabbage and gently peel off the leaves, cutting out the tough stem from each leaf.
- Dry the prepared cabbage leaves with a paper towel.
- Combine the meat, cooked rice, and spices in a large bowl. Knead until the mixture is uniform.
- Place a portion of the filling on each cabbage leaf, then roll them up like croquettes. Arrange them in a casserole dish or pot with the seams facing down.
- Heat the olive oil in a pan, add the canned tomatoes, tomato purée, salt, pepper, a pinch of sugar, and garlic.
- Cook over low heat for about 10 minutes until the sauce thickens. Finally, pour in the broth and wine and mix.
- Pour the tomato sauce over the stuffed cabbage rolls, add a sprig of rosemary. Bake them in an oven preheated to 180 degrees Celsius or cook over low heat for about an hour.
