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Italian Stuffed Cabbage Rolls, or "involtini di cavolo," exemplify the heartwarming essence of Italian cuisine. This dish, with its rich history and comforting flavors, holds a special place in many Italian households. Traditionally, cabbage rolls are a way to use up leftover ingredients, making them a practical choice for families. Today, they are celebrated as a beloved comfort food that brings together loved ones around the dinner table.

Italian Stuffed Cabbage Rolls

Dive into the comforting flavors of Italy with these Italian Stuffed Cabbage Rolls! Filled with a savory blend of ground beef or sausage, rice, and rich cheeses, these rolls are a satisfying meal for any occasion. Topped with a zesty tomato sauce and baked to perfection, they’re both delicious and easy to make. Perfect for a family dinner, these cabbage rolls are sure to impress. Garnish with fresh herbs and serve with crusty bread for a complete feast!
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Ingredients
  

1 large head of green cabbage

1 pound ground beef (or Italian sausage)

1 cup cooked rice (white or brown)

1/2 cup grated Parmesan cheese

1/2 cup ricotta cheese

1 small onion, finely chopped

2 cloves garlic, minced

1 can (14 oz) diced tomatoes, with juices

1 can (15 oz) tomato sauce

1 tablespoon Italian seasoning

1 teaspoon red pepper flakes (optional)

Salt and pepper to taste

Fresh basil or parsley for garnish

Instructions
 

Prepare the Cabbage: Bring a large pot of water to a boil. Carefully remove the core from the cabbage and gently place the whole head in the boiling water for about 5-7 minutes until the leaves are pliable. Remove and let it cool. Carefully remove 12 large leaves for the rolls.

    Make the Filling: In a large skillet over medium heat, add a drizzle of olive oil. Sauté the chopped onion and minced garlic until softened, about 3-4 minutes. In a large mixing bowl, combine the ground beef (or sausage), cooked rice, sautéed onion and garlic, Parmesan cheese, ricotta cheese, Italian seasoning, red pepper flakes, salt, and pepper. Mix until fully combined.

      Assemble the Rolls: Lay a cabbage leaf flat on a clean surface. Place about 1/4 cup of the meat filling at the base of the leaf. Fold in the sides and roll up tightly to form a roll. Repeat with the remaining leaves and filling.

        Prepare the Sauce: In a separate bowl, mix the diced tomatoes (with juices) and tomato sauce. Spread a thin layer of the sauce on the bottom of a large baking dish.

          Bake the Rolls: Arrange the cabbage rolls seam-side down in the baking dish. Pour the remaining sauce over the top, gently covering the rolls. Cover the dish tightly with aluminum foil. Bake in a preheated oven at 350°F (175°C) for 1 hour.

            Serve: Once baked, remove from the oven and let it cool for a few minutes. Garnish with fresh basil or parsley before serving. Enjoy with crusty bread or as a standalone dish!

              Prep Time: 30 minutes | Total Time: 1 hour 35 minutes | Servings: 4-6