Italian-style cabbage rolls baked with a ground meat, rice and mozzarella cheese filling topped with tomato sauce and a little more cheese.
- 1 medium to large head cabbage (green or savoy), at room temperature
- 1 pound meatloaf mix (ground beef,
- ¾ cup cooked white rice
- 2 eggs
- ¼ cup chopped yellow onion
- ¼ cup chopped roasted red pepper (from a jar)
- 2 cloves minced garlic
- 1 teaspoon chopped fresh parsley
- a pinch of nutmeg
- 1 teaspoon Worcestershire sauce
- 1 cup shredded mozzarella cheese, plus a handful for garnish
- ⅓ cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 + ½ cups good quality tomato sauce
- Remove the core from the cabbage and gently pull off the leaves. Don't worry if they tear - you can overlap them. You can also boil the entire cabbage in a giant pot until tender. I prefer the first method.
- Boil them in a large saucepan in batches if need be about 2 minutes or until soft and pliable. Drain in a colander and pat dry with paper towels.
- Meanwhile, in a large mixing bowl with a fork or your hands combine the rest of the ingredients except the olive oil and tomato sauce.
- Preheat the oven to 375 degrees F. and grease a 9x13-inch casserole dish.
- Lay down one cabbage leaf at a time or two overlapping the edges if they're small - cut out any tough veins if needed.
- Place ¼ - ⅓ cup of the filling in the center and spread it out like a log. Roll it up, tucking in the ends.
- Place them in the pan, seam side down. Repeat until all the filling is used. Drizzle with olive oil.
- Cover the pan tightly with aluminum foil and bake about 40 - 45 minutes or until cooked through - cut one open to check.
- Spread the warm sauce over them and sprinkle with a little more cheese for serving.
©Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved.
The filing is a cross between meatloaf and meatballs. The best of two worlds.
A ground meat mix of beef, pork and veal is combined with cooked rice, mozzarella, Parmesan, onion, garlic and roasted red peppers with eggs to hold it together.
Working with the cabbage is a little tricky because it can tear easily. No worries if your leaves break or on the small side because you can overlap them.
The cabbage must be blanched first until tender and any thick veins cut out so you can easily roll them up.
The filling is rolled up in the cabbage leaves like an egg roll or burrito and lined up in a casserole dish for baking. Once they’re done warm tomato sauce is spooned over top with a sprinkle of cheese to serve.
They’re way more delicious than I ever expected.
The cabbage is tender and mellow tasting, the filling super flavorful and denser than a meatloaf.
I would venture to guess that even if you’re not fond of cabbage you will like these.