Cabbage rolls: the recipe for a light and delicious main course

ingredients
  • Cabbage
    4 sheets

  • Ground veal
    300 grams

  • Basmati rice


    80 grams
  • Emmental
    60 grams

  • Shallot
    1
    • 29 kcal

  • Egg


    1
    • 0 kcal
  • Parmesan cheese
    40 grams
    • 374 kcal

  • Extra virgin olive oil
    to taste
    • 0 kcal

  • Salt and black pepper


    to taste
    • 0 kcal

Calories refer to 100 grams of product

the cabbage rolls baked are a delicious second course, ideal for the winter season: a Recipe ideal for a family lunch. In our preparation, each roll is stuffed with a garnish of ground veal, basmati rice and Emmental for a balanced result, but delicious and racy from the first bite. Once stuffed, they are completed by making them baked in the oven with a drizzle of extra virgin olive oil and other grated cheeses, to make them really delicious.

Baked cabbage rolls can be varied in many ways: we have chosen the minced veal, which can easily be replaced by ground turkey you hate pork, or with a mixed terrain. Emmental can also be replaced by another stringy cheese such as smoked scamorza cheese or the Provolone, for a stronger taste. Finally, you can brown the buns in the oven with two or three tablespoons of Bechamel placed on the surface, if you prefer a super creamy result.

If you liked this preparation, also try the version with potatoes and anchovies, or the recipe for cabbage lasagna. Here’s how to prepare cabbage rolls step by step.

How to prepare cabbage rolls in the oven

Cabbage rolls

Wash the cabbage thoroughly and remove the larger outer leaves from the head. Blanch them for a few minutes in boiling water and let them cool on a cutting board (1).

Cabbage rolls

In a pan, brown the chopped shallot in a round of extra virgin olive oil (2).

Cabbage rolls

Add the minced meat and brown for a few minutes over medium heat (3).

Cabbage rolls

Deglaze with white wine and season with salt and black pepper (4).

Cabbage rolls

Transfer the minced meat to a bowl and add the cooked basmati rice, Parmesan, diced Emmental, nutmeg and egg (5).

Cabbage rolls

Stir with a spoon to even out the filling (6).

Cabbage rolls

Fill the ends of the cabbage leaves and roll them up on themselves (7).

Cabbage rolls

Place the cabbage rolls in a well-oiled baking dish sprinkled with breadcrumbs (8).

Cabbage rolls

Finish with a drizzle of oil and a pinch of Parmesan (9).

Cabbage rolls

Bake the rolls at 180 ° C for about 20 minutes and serve while still hot (10).

storage

Cabbage rolls should be stored in an airtight container in the refrigerator for a maximum of 1 or 2 days. Freezing is not recommended.

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