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Cabbage rolls: the recipe (baked and fried) and 4 variations with and without meat

Cabbage rolls: the recipe (baked and fried) and 4 variations with and without meat

THE cabbage rolls i am a delicious second course perfect for winter quick and easy recipe to create a light dish with a vegetable, savoy cabbage, rich in properties and flavor. It is stuffed cabbage rolls who can be baked or pan-fried, according to your preferences, leave white or season with tomato sauce. Even the filling can vary according to personal taste: there is not really an official recipe because the rolled cabbage can be stuffed with meat minced meat and rice, but you can also opt for crumbled cold cuts, cold cuts and cheeses or mixed vegetables, so as to make excellent rolls vegetarians.

Choose the largest cabbage leaves, blanch them with water or steam – if you choose the first option, add a bay leaf or a teaspoon of vinegar, so that the smell is not too strong – and stuff them with the stuffing you prefer, in our case ground veal, basmati rice, emmental, eggs and parmesan. Then all you have to do is roll them up on themselves and the rolls are ready, whatever they can be grated in the oven at 180°C for 20 minutes or brown in the pan until they form a delicious crust.

Perfect from prepare in advance and cooked instantly, the rolled cabbage is excellent both hot and cold: prepare them how save dinner last minute everyday or serve them rich antipasti o saporito single dish for Sunday lunch or special occasions, they will always be delicious.

Discover now the classic recipe for cabbage rolls and 4 equally tasty and easy-to-prepare variations. Then, with the heart and the remaining leaves, you can prepare many different dishes, from pasta with cabbage to tasty meatballs.


For 4 cabbage rolls

extra virgin olive oil

How to prepare cabbage rolls in the oven

Start preparing the cabbage rolls by washing the cabbage well and taking the largest outer leaves from the head, one per roll. Blanch them in boiling water for a few minutes, not forgetting to add a teaspoon of vinegar or a bay leaf to the pan, which reduces the strong smell of the vegetable. Then pass them quickly under cold water to stop the cooking and let them cool on a cutting board. 1.

Meanwhile, sauté the chopped shallots in a non-stick pan with a drizzle of extra virgin olive oil. Add the minced meat and brown it for a few minutes over medium heat, then mix with the white wine, salt and pepper 2 and bring to cooking.

Once ready, transfer the ground beef to a bowl and add the already cooked Basmati rice, the parmesan cheese, the emmental cubes, the egg and a pinch of nutmeg 3. Then stir with a spoon to even out the filling.

At this point, form the rolls: first place a spoonful of stuffing on one end of the cabbage leaves, then roll them gently on themselves. 4 fold the edges inwards. To prevent the filling from coming out during baking, you can secure each roll with a toothpick or kitchen twine.

Place the rolls in a well-oiled baking dish sprinkled with breadcrumbs so that the opening is facing down, then season with a drizzle of oil and a pinch of Parmesan 5 and bake at 180°C for about 20 minutes or until the surface is golden brown.

Your rolled puffs are ready to eat: serve them still hot or let them cool, they will be excellent either way 6.

How to Make Savoy Cabbage Rolls


If you prefer to cook the cabbage rolls in a pan, follow the directions in the recipe until they are cooked, then put them in an oiled non-stick pan and let them brown for about 15 minutes, turning them over. halfway through cooking to brown them on both sides.


Depending on your preferences, you can replace the veal one with minced pork Oh you Turkeyor even with a mixed terrain. Emmentaler can also be replaced by another stringy cheese such as smoked cheese where to try itfor a more decisive taste. Instead of rice, you can use a few potatoes previously boiled and mashed.

For a super creamy result, you can brown the rolls in the oven by adding two or three tablespoons of béchamel or, for the pan-fried version, tomato sauce.

How to fill cabbage rolls: 4 variations with and without meat

The rolled puffs are easily customizable according to your tastes: indeed, it will be enough to vary the filling to bring from time to time an always different dish on the table. We offer you 4 variants to try: the first is done con sausage crumbled, two others are traditional recipes originating respectively from Bergamo and Piedmont, while the latter is one meatless version prepared with a pumpkin and cheese filling.

1. Sausage rolls and scamorza cabbage: the recipe for the tasty and stringy variant


THE Sausage rolls and scamorza cabbage I am a second course simple and tasty, an even richer twist on the classic cabbage rolls. An always winning combination, that of cabbage with the typical sausage, a great classic of northern Italian cuisine. Easy to make, simply blanch the cabbage leaves in water, wipe them well and stuff them with a filling made from sausage previously browned in the pan, cheese and eggs.

Read the whole recipe

2. Capù: the recipe of the Bergamo peasant tradition


I chiefalso known as nosèccthey are gods cabbage rolls typical of the valleys of Bergamo. They are prepared with a minced meat filling and are then cooked in a delicious tomato sauce, for a rich and tasty end result. It’s about a old recipebelonging to the peasant tradition, still perfect today for a sunday lunch with family or a simple dinner with friends. It is customary for the rolls to be served with soft polenta, but you can also replace them with mashed potatoes or slices of fresh bread: the important thing is to collect the irresistible cooking sauce.

Read the whole recipe

3. Capunet: the recipe for the typical Piedmontese dish


I cap they are gods cabbage rolls stuffed with meat and cheese, a second dish rich and tasty typical of Piedmontese cuisine. Quick and easy, they were once made after the Christmas holidays to recycle leftovers from lavish meals, especially uneaten roast, sausages or other spare meats. Over time, the preparation has refined, but has not lost its most genuine and genuine flavor. These rollers are perfect for Sunday lunch with family or a special dinner with friends, accompanied by a salad or fried vegetables.

Read the whole recipe

4. Cabbage and pumpkin rolls: the recipe for a tasty and light autumn dish


THE cabbage and pumpkin rolls I am a outline simple and tasty, perfect to accompany meat-based second courses, egg omelettes or to be enjoyed with a cheese and cold cuts platter. The largest, most intact leaves of savoy cabbage are blanched, stuffed with pumpkin and cream of scamorza, then baked in the oven until lightly browned: the result is crisp coffins and with a tender and stringy heart, a real treat.

Read the whole recipe


Once cooked, the cabbage rolls can be stored in the refrigerator, in an airtight container, for 1-2 days at most. If, on the other hand, you prepare them in advance, you can keep them raw in the refrigerator for 2 days.

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