Saturday, July 20 2024

This is a good winter dish.

There are many versions, but I prefer this one because the stuffing is not so heavy as it contains rice and chopped cabbage rather than all meat.

It can be served as an antipasto or a second course, but it is quite substantial, so it is probably better as a second course.








  • 4 cups of vegetable stock
  • 2 tbsp of butter
  • 1 head of savoy cabbage
  • 1 small onion
  • 4 tbsp olive oil
  • 1 cup of Parmigiano Reggiano grated cheese
  • 2 cups of rice
  • 12 oz of sausage, skinned
  • 1 stalk of celery
  • 1 carrot
  • 1 cup of white wine


To cook

  • 3 tbsp of butter
  • 2 tbsp Parmigiano Reggiano Cheese





Remove the tough central rib from 12 cabbage leaves.

Blanch the leaves in abundant boiling water.

Take 5 oz of the more tender centre of the cabbage and chop finely.

Melt the butter in a pan and fry the carrot, celery and onion gently for about 15 minutes.

Be careful that they do not brown. Increase the heat and add the rice and “toast” for 2 or 3 minutes.

Add the white wine, the sausage and the chopped cabbage.

Stirring constantly wait until the liquid has been absorbed.

Add a ladle of the hot stock and wait for the liquid to be absorbed.

Continue  until the rice is cooked.

Mix in the Parmigiano Reggiano cheese.

Take a cabbage leaf and place a couple of tablespoons of the mixture on each one.

Roll the leaf up to make a compact parcel. Hide the open seam underneath.

Cover the base of a casserole with little olive oil and half a ladle stock.

Arrange the cabbage rolls in the dish.

Cover the dish with melted butter and parmesan.

Bake at 390 F for 15 minutes, finish off under the grill for 5 minutes.
Let the rolls rest for 10 minutes and the serve.
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