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Stuffed cabbage rolls have a rich history that transcends cultures and continents. The concept of encasing filling in leafy greens can be traced back to ancient civilizations, where various cultures utilized available ingredients to create hearty meals. In Italy, stuffed cabbage rolls, or "involtini di verza," reflect the resourcefulness of home cooks who sought to create meals that were both filling and flavorful.

Italian Stuffed Cabbage Rolls

Indulge in the deliciousness of Italian stuffed cabbage rolls, a perfect blend of savory flavors! These hearty rolls are filled with a mix of Arborio rice, ground beef or Italian sausage, ricotta, and aromatic herbs, all wrapped in tender cabbage leaves. Baked in rich marinara sauce, they offer a delightful burst of flavor in every bite. Perfect for dinner with family or friends, these rolls are as satisfying as they are comforting! Save this recipe for your next meal!
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Ingredients
  

1 large head of green cabbage

1 cup uncooked Arborio rice (or white rice)

1 lb ground beef or Italian sausage (or a mix)

1 cup ricotta cheese

1 cup grated Parmesan cheese

1 egg, beaten

2 cups marinara sauce (plus extra for serving)

1/2 cup chopped fresh basil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

Salt and pepper to taste

Olive oil for drizzling

Instructions
 

Prepare the Cabbage: Bring a large pot of salted water to a boil. Carefully remove leaves from the head of cabbage, keeping them whole. Blanch the cabbage leaves in boiling water for about 2-3 minutes until tender. Remove and place in a colander to drain, then pat dry with a kitchen towel. Set aside.

    Cook the Rice: In a separate pot, cook the Arborio rice according to package instructions. Set aside to cool slightly.

      Prepare the Filling: In a large mixing bowl, combine the cooked rice, ground beef or Italian sausage, ricotta cheese, Parmesan cheese, beaten egg, chopped basil, garlic powder, onion powder, oregano, salt, and pepper. Mix well until all ingredients are fully incorporated.

        Assemble the Rolls: Take one cabbage leaf and place about 2-3 tablespoons of the filling mixture at the base of the leaf. Fold the sides over the filling then roll tightly from the base to the top, like making a burrito. Repeat with remaining leaves and filling.

          Bake the Rolls: Preheat your oven to 350°F (175°C). Spread a thin layer of marinara sauce on the bottom of a large baking dish. Place the cabbage rolls seam-side down in the dish in a single layer. Drizzle a little olive oil on top and cover with additional marinara sauce.

            Cover and Cook: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 45 minutes. For an added touch, uncover for the last 10 minutes to let the tops get golden and slightly crisp.

              Serve: Remove from the oven and let cool slightly before serving. Drizzle with additional marinara sauce and garnish with fresh basil or additional Parmesan cheese if desired.

                Prep Time: 30 min | Total Time: 1 hr 15 min | Servings: 6