• Involtini di cavolo ( Stuffed Cabbage)

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    Involtini di cavolo ( Stuffed Cabbage)
    Prep: 1 1/2 hours Cook: 2 1/2 hours Servings: 12
    by J. Gino Genovesi
    60 recipes
    I know there are many recipes on how to make stuffed cabbage rolls. I like to use fresh ingredients and pride myself in the taste of the cabbage rolls I make. Try them. They are real Italian!


    • 1 head of cabbage ( need about 18-20 leaves)
    • Filling:
    • 1 1/2 lbs. ground beef
    • 2 cups of cooked rice, cooled
    • 3 cloves garlic, minced
    • 2 T. chopped green pepper
    • 1 rib celery, chopped
    • 1 small onion, chopped( about 1/2 cup)
    • 1/2 C. cheese ( Romano, American--your choice)
    • 4 eggs
    • 1/2 C. milk
    • 2/3 C. ketchup
    • 1/3 C. parsley
    • 1/4 C. bread crumbs
    • Sauce: Mix and set aside.
    • 1 lg. can tomato juice
    • 1 10.5 oz. tomato soup
    • 1 tsp brown sugar


    1. 1. Wash cabbage to remove dirt etc.
    2. 2. Hold head firmly while inserting a two pronged cooking fork into the core of the cabbage.
    3. 3. Immerse the head of cabbage into a pan of boiling water; slowly spin around to make sure all leaves have water contact.
    4. 4 Cut outer leaves from the core with a knife; let cook a few minutes until softened. Repeat this as you need more leaves.
    5. 5. Use tongs to remove leaves from water; place upon paper laden plate. Allow leaves to dry and cool.
    6. 6. Spoon the filling into the center of each leaf; roll each into a neat cylinder; pulling up the .outer sides of the leaf around the filling; If leaf does not stay fixed, fasten with a toothpick.
    7. 7. Spread a thin layer of sauce on bottom of the baking dish. Then line up the completed rolls until pan is full. When full, cover with remaining sauce.
    8. 8. Bake, covered with foil for about 2 hours; bake additional 30 minutes uncovered Serve topped with sauce.
    9. Serves 10-12

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