Your Best Italian Sausage Stuffed Cabbage Rolls Recipe

Italian Sausage Stuffed Cabbage Rolls are a simple and tasty main course, an even richer variation of the classic cabbage rolls. Always a winning combination, that of cabbage with the typical sausage, a great classic of Northern Italian cuisine. Easy to make, you just need to blanch the cabbage leaves in water, dry them well and stuff them with a filling made of sausage, previously browned in a pan, cheese and eggs.

Once rolled up, they are sprinkled with more parmesan and baked for about 15 minutes, for a tasty and enveloping final result. Perfect for a family lunch or a dinner with friends, they will win over adults and children alike. They're also a suitable preparation for meals with friends because they can be prepared in advance and heated at the last moment, just before serving.

What Are Italian Sausage Stuffed Cabbage Rolls?

Italian sausage-stuffed cabbage rolls, like the involtini di verza con salsiccia, have their roots in traditional Italian peasant cuisine, where humble ingredients like cabbage and sausage were combined to create hearty, flavorful meals. This dish is thought to have originated in Northern Italy, particularly in regions like Lombardy, where cabbage grows abundantly and is often used in winter recipes. The Italian version typically incorporates savory pork sausage, herbs, and cheese, wrapped in tender cabbage leaves and baked.

Similar stuffed cabbage dishes appear around the world: in Eastern Europe, they are called golabki in Poland and sarma in the Balkans, often featuring rice and ground meat. In Asia, versions include flavors like soy and ginger. Fun fact: the method of stuffing vegetables like cabbage dates back to ancient Rome, where it was a way to make the most of seasonal produce.

Pro Tips for The Best Sausage Stuffed Cabbage Rolls

• Quickly blanch the cabbage leaves in boiling water for a few minutes to soften them, making them easier to roll and preventing them from tearing.
• Opt for high-quality Italian sausage with a good balance of fat and seasoning for maximum flavor.
• If the sausage releases too much fat during cooking, drain it before mixing it with the other ingredients to avoid a greasy filling.
• Make sure to taste the sausage mixture and adjust seasoning with salt, pepper, and herbs like parsley or thyme before stuffing the rolls.
• Roll the cabbage leaves tightly around the filling to ensure they stay together while baking, using toothpicks if necessary.
• Start by baking the cabbage rolls covered with foil to allow them to cook through evenly, then uncover for the last 10-15 minutes to get a nice golden top.
• Allow the rolls to rest for a few minutes after baking. This helps the flavors meld and makes them easier to slice and serve.

What Else Can I Add to These Cabbage Rolls?

Common additions include cooked rice or quinoa for extra bulk, diced vegetables like onions, carrots, or mushrooms for added depth, and grated Parmesan or mozzarella for a cheesy touch. For more flavor, you can also mix in herbs like thyme, parsley, or even a pinch of nutmeg.

Why is My Sausage Meat so Tough Inside the Rolls?

The sausage meat inside the cabbage rolls can become tough if it's overcooked or too tightly packed. Adding a sauce on top can help keep the sausage moist during baking.

Can I Substitute Sausage With Another Type of Meat?

Instead of sausage, you can use ground beef, pork, or a mix of both for a more traditional filling. Ground turkey or chicken can be a lighter alternative, while ground lamb adds a rich, unique flavor.

What About Cheese, What Can I Substitute It With?

You can use provola, smoked scamorza, mozzarella, well drained, or any other stretched curd cheese of your choice.

Should I Freeze or Boil the Cabbage for These Rolls?

Boiling the cabbage leaves is generally better for preparing them, as it softens the leaves quickly and makes them pliable for rolling. Freezing can work too, as it naturally breaks down the fibers in the leaves, making them easier to handle once thawed, but it takes more time.

Can I Add Sauce to These Rolls?

It will make them even tastier! Tomato-based sauces are the most common, providing acidity and moisture. You can also use a creamy béchamel or cheese sauce for a richer flavor. Other options include broth-based sauces for a lighter touch or even a mushroom sauce for an earthy twist.

What Can I Serve With These Stuffed Cabbage Rolls?

Mashed potatoes or polenta provide a comforting, starchy base. Roasted vegetables like carrots or potatoes add texture, while a light green salad balances the richness of the rolls. You could also serve them with crusty bread to soak up the sauce or even a side of rice for a heartier meal.

Can I Make These Rolls Ahead of Time?

Of course! Assemble the rolls and refrigerate them, tightly covered, for up to a day before baking.

Do These Cabbage Rolls Freeze Well?

Fortunately, yes! You can freeze them either before or after cooking. To freeze uncooked rolls, assemble them and store in an airtight container or wrap tightly. If freezing cooked rolls, let them cool completely before freezing. When you're ready to eat them, thaw in the fridge and bake as usual, or reheat if already cooked.

More Cabbage Recipes You Need to Try This Fall

Cabbage Casserole

Savoy Cabbage Pancakes

Cabbage Omelette

Savoy Cabbage and Semi Hard Cheese Bruschetta

Cabbage Samosa

Savoy Cabbage and Chickpeas

How to Store Italian Sausage Stuffed Cabbage Rolls

Cabbage rolls can be stored in the refrigerator, in an airtight container, for 1-2 days maximum. When ready to serve, heat them in the oven or microwave for a few minutes.

How to Make Italian Sausage Stuffed Cabbage Rolls

Blanch the cabbage leaves in salted water for 3 minutes. Drain them and, once cold, remove the hard central part, taking care not to break them.

Peel the onion and chop it coarsely.

Fry the onion with two tablespoons of extra virgin olive oil.

When the onion is ready, add the Italian sausage, peeled and crumbled.

Let the sausage cook for about 10-15 minutes, then remove it from the heat and let it cool.

Meanwhile, grate the scamorza cheese or, alternatively, cut it into very small pieces.

Once the sausage has cooled, collect it in a bowl and add the cheese in pieces, breadcrumbs, parmesan and the egg. Season with salt and pepper and then mix it well, to combine.

Lay out the cabbage leaves on a cutting board and place a little of the filling in the center, compacting it well.

Roll the cabbage up and form little bundles.

Place the cabbage rolls on a baking tray lined with baking paper, with the closed part facing down. Sprinkle the surface with a little grated parmesan.

Bake at 360°F (180°C) for about 20 minutes.

Once the cooking time is up, take the cabbage rolls out of the oven and let them rest a bit before serving. Enjoy!