Recipe: Savory Stuffed Cabbage (Cavolo Ripieno)

Recipe: Savory Stuffed Cabbage (Cavolo Ripieno)

My friend Michelle is an amazing cook.  Any recipe she gives me is always incredible.  But when she told me she had a “stuffed cabbage” recipe that I should give a try, I was skeptical. Immediately, images of Depression-era orphanage food came to mind.  Boy, was I wrong.  This recipe is my hands down new favorite recipe, and my new comfort food.  Ordinarily, for me, comfort food has always had a lot of cheese and carbs.  But since everyone in my family appears to be a little dairy sensitive, this is a winner.  I’ve made this about four times in the last two months.  It’s also super impressive for having folks over for dinner.  No one I know can resist this easy and impressive savory stuffed cabbage with ground turkey and sage in a tomato white wine sauce topped with bread crumbs with fresh mint.

I unfortunately missed the North Scottsdale Farmers Market this week.  The kid’s nap schedule was off, my husband had plans, etc.  I wish i had put an order in for the farmers market delivery, but it was too late.  Luckily, I had some Circle Key Farms grass fed ground beef and eggs,  On The Vine veggies to make this. Do not think of leaving out the mint leaves.  The flavor really makes the dish stand out.

Recipe: Savory Stuffed Cabbage (Cavolo Ripieno)
submerging whole cabbage in boiling water allows the leaves to loosen easily
Recipe: Savory Stuffed Cabbage (Cavolo Ripieno)
Fold in sides while rolling
Recipe: Savory Stuffed Cabbage (Cavolo Ripieno)
Try to roll as tight as possible
Recipe: Savory Stuffed Cabbage (Cavolo Ripieno)
Place stuffed cabbage in the pan
Recipe: Savory Stuffed Cabbage (Cavolo Ripieno)
Top with remaining marinara sauce


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Recipe: Savory Stuffed Cabbage (Cavolo Ripieno)

By September 29, 2012

adapted from Mario Batali, 2000

  • Prep Time : 30 minutes
  • Cook Time : 60 minutes
  • Yield : 6



Preheat oven to 375 degrees.  Bring 6 quarts of water to a boil, and add two teaspoons of salt.  Plunge whole cabbage into the boiling water for about 5 minutes.  This allows outer leaves to loosen.  Take the cabbage out, let cool, and peel off outer cabbage leaves.  When you reach leaves that are stiff, plunge back into the boiling water to soften, and repeat. Dry leaves on clean kitchen towels.  Keep the pot of water boiling on the stove in case leaves need to be plunged in again to soften.

In a mixing bowl, combine ground meat, 1/2 cup bread crumbs, 1/2 cup parsley, red onion, sage, salt, pepper, and eggs.  Mix well.

In a 9x13 pan, put 1 cup of tomato sauce and white wine at bottom of pan.  Set cabbage leaves on cutting board, and drop large spoonful of meat mixture into the bottom near stem, fold side of leaves inward, and roll.  Place stuffed cabbage into the pan. Top with remaining tomato sauce, and bake in oven uncovered for 1 hour.  Toast remaining breadcrumbs with olive oil or butter in a pan until golden.  Remove pan from oven, and sprinkle with breadcrumbs and top with 1/4 cup of parsley and chopped mint.  Serves 6

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2 Responses to Recipe: Savory Stuffed Cabbage (Cavolo Ripieno)

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    • leelou38 November 11, 2012 at 7:30 am #

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