Italian Stuffed Cabbage Rolls Recipe

This classic Italian dish is the perfect comfort food to make when the weather starts to cool down. Topped with mozzarella and Parmesan, this flavor-packed meal will have your family asking for seconds.

“Italian grandma stuffed cabbage” is a recipe that has been passed down for generations. It is a dish that can be made in the slow cooker or on the stovetop.

Italian Stuffed Cabbage Rolls Recipe

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Capunet, or Italian filled cabbage rolls, are a simple yet delectable meal. Savoy cabbage rolls are loaded with meat and cheese for a classic Piedmontese main course.

They were previously produced after the Christmas holidays to use up leftovers from elaborate dinners such as roast, sausages, or other meats. They are quick and simple to make. The preparation has been more refined throughout time, yet it has retained its most original and genuine taste. For a family meal, these savoy cabbage rolls are ideal.

Savoy cabbage leaves are blanched in water before being filled with a ground meat (beef and pig), mortadella, egg, and cheese combination. They’re rolled up and fried on a skillet with a little oil drizzled on top. So, let’s have a look at how to prepare savoy cabbage rolls by following our easy recipe and recommendations.

Tips

Serve these Italian filled cabbage rolls with roasted veggies or a salad.

Instead of mortadella, use ham or bacon to make the dish richer.

Aromatic herbs, grains, milk, or stale bread may all be used to flavor the dough.

You may bake the savoy cabbage rolls in the oven if you like.

If you have any leftover meat dough, make some excellent meatballs to cook in a tomato sauce.

What is the best way to preserve Italian Stuffed Cabbage Rolls?

The capunets may be kept in the refrigerator for a maximum of 1-2 days in an airtight container.

If you have any extra dough, use it to make delicious meatballs.

How to Make Stuffed Cabbage Rolls in Italy

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Step 1

Step 1

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Clean the savoy cabbage and peel it while preserving the leaves.

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Step 2

Step 2

Clean the savoy cabbage and peel it while preserving the leaves.

Under cold running water, wash the savoy cabbage.

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Step 3

Step 3

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Chop the mortadella into small pieces.

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Step 4

Step 4

Under cold running water, wash the savoy cabbage.

In a basin, collect the minced meat.

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Step 5

Step 5

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Place the mortadella on top.

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Step 6

Step 6

Chop the mortadella into small pieces.

Toss in the egg.

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Step 7

Step 7

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Then there’s the parmesan cheese, grated.

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Step 8

Step 8

In a basin, collect the minced meat.

Season with salt and pepper.

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Step 9

Step 9

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Season with freshly ground black pepper.

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Step 10

Step 10

Place the mortadella on top.

Knead the dough well until it is smooth and uniform.

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Step 11

Step 11

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In a pot of boiling salted water, blanch the savoy cabbage leaves.

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Step 12

Using absorbent kitchen paper, drain and dry them well.

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Step 13

Step 13

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In the middle of each leaf, place an apricot-sized meatball of filling. Wrap it with a savoy cabbage leaf and twist it up tightly. Continue in this manner until all of the ingredients have been consumed.

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Step 14

Step 14

Then there’s the parmesan cheese, grated.

The onion should be peeled and chopped.

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Step 15

Step 15

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With a sprinkle of extra virgin olive oil, brown it in a big saucepan.

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Step 16

Step 16

Season with salt and pepper.

Arrange the savoy cabbage rolls on a baking sheet and brown them well.

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Step 17

Step 17

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Once golden brown, flip them over and cook for another fifteen minutes over low heat with the cover on.

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Step 18

Step 18

Season with freshly ground black pepper.

Remove the pan from the heat and serve the Italian filled cabbage rolls immediately. Enjoy!

The “best cabbage roll recipe” is a dish that is very popular in Italy. It consists of a mixture of ground meat, rice and vegetables wrapped in cabbage leaves.

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