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Mediterranean Stuffed Cabbage Rolls Recipe

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4 from 14 reviews

These Mediterranean Stuffed Cabbage Rolls are a delicious and hearty dish featuring tender cabbage leaves filled with a savory mixture of lean beef, zucchini, roasted red pepper, ricotta, and Parmesan cheese, all baked in a rich tomato sauce infused with Mediterranean herbs and spices. This comforting casserole offers a perfect blend of flavors and textures, ideal for a family meal or special occasion.

Ingredients

For the Filling

  • 1 1/2 tbsp extra virgin olive oil
  • 1 medium brown/yellow onion, finely chopped
  • 1/4 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 2 cloves garlic, finely chopped
  • 500 g (1.1 lbs) lean beef mince/ground beef
  • 1 medium zucchini/courgette, grated and squeezed of excess liquid
  • 3 tbsp flat-leaf parsley, finely chopped
  • 1 large roasted capsicum/red pepper, finely chopped
  • 60 g (3/4 cup) Parmesan cheese, finely grated
  • 1 tsp dried oregano
  • 1/4 tsp dried red chili pepper flakes
  • 200 g (7 oz) ricotta cheese, full cream/fat, drained of excess liquid
  • 1/2 tsp sea salt
  • 1/2 tsp freshly ground black pepper

For the Tomato Sauce

  • 1 1/2 tbsp extra virgin olive oil
  • 1 medium brown/yellow onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 800 g (28 oz) tinned crushed tomatoes
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/4 tsp sea salt
  • 1/4 tsp red chili flakes

For the Cabbage Rolls and Topping

  • 15 large green cabbage leaves (or 30 small)
  • 60 g (3/4 cup) Parmesan cheese, finely grated, for topping
  • Flat-leaf parsley, finely chopped, for serving

Instructions

  1. Prepare the Filling: Heat 1 1/2 tbsp olive oil in a medium frying pan or saucepan over low heat. Add the finely chopped onion with 1/4 tsp salt and 1/4 tsp pepper, sauté for 8-10 minutes until pale golden, stirring occasionally. Add garlic and cook for 1-2 minutes without burning. Remove from heat and transfer to a large bowl to cool.
  2. Combine Filling Ingredients: Once cooled, add lean beef mince, grated zucchini (well drained), chopped parsley, roasted capsicum, 60 g Parmesan, dried oregano, chili flakes, ricotta cheese, 1/2 tsp salt, and 1/2 tsp pepper to the onion mixture. Mix thoroughly with a wooden spoon until evenly combined. Refrigerate until ready to use.
  3. Make the Tomato Sauce: In the same pan, heat 1 1/2 tbsp olive oil over medium heat. Add the chopped onion and sauté for 8-10 minutes until pale golden. Add garlic and cook for 1-2 minutes until fragrant. Stir in crushed tomatoes, dried oregano, dried basil, 1/4 tsp salt, and chili flakes. Bring to a simmer and cook for 10 minutes until slightly thickened. Adjust seasoning if necessary and set aside.
  4. Prepare the Cabbage Leaves: Preheat oven to 180°C (355°F). In a very large saucepan half-filled with boiling water, add cabbage halves cut through the core. Peel back a few leaves after 2 minutes when tender. If leaves aren’t yet pliable for rolling, leave longer (1-2 minutes). Drain leaves and lay on paper towels to dry, separating them with additional paper towels to avoid sticking.
  5. Trim Cabbage Leaves: Place a cooled cabbage leaf on a board. Trim the thick fibrous core with a knife in a V-shape, leaving enough to help keep the roll secure. If leaves tear, patch them or overlap with another leaf.
  6. Assemble Rolls: Place about 1/4 cup filling near the bottom of each cabbage leaf. Fold sides over the filling, pull the V-cut together, and roll firmly upward. Arrange rolls tightly in a 30 x 20 cm (12 x 8 inch) baking dish.
  7. Layer and Bake: Pour half of the tomato sauce over the rolls, sprinkle 60 g Parmesan cheese on top. Cover with baking paper and foil. Bake in preheated oven for 45 minutes. Remove paper and foil and bake for another 15 minutes until rolls are tender and cooked through.
  8. Serve: Remove from oven and let stand for 10 minutes. Reheat the reserved tomato sauce. Spoon some sauce onto plates, place cabbage rolls on top, and garnish with chopped flat-leaf parsley before serving.

Notes

  • Use extra virgin olive oil for best flavor, but regular olive oil is acceptable.
  • Roasting your own capsicum/red pepper enhances flavor but store-bought roasted peppers work well.
  • You can adjust the amount of chili flakes according to your preferred spice level.
  • When peeling cabbage leaves, use only tender leaves to ensure easy rolling and better texture.
  • Leftover tomato sauce can be refrigerated and used in other dishes within 3 days.
  • Letting the rolls rest after baking allows flavors to settle and rolls to firm up for easier handling.

Find it online: https://miracooking.com/mediterranean-stuffed-cabbage-rolls-recipe/