Method
Prepare the cabbage leaves:
Bring a large pot of salted water to a boil.
Carefully remove the outer leaves of the savoy cabbage and blanch them in the boiling water for 2-3 minutes until pliable.
Transfer the leaves to an ice water bath to stop the cooking, then pat them dry with a kitchen towel.
Prepare the filling:
In a mixing bowl, combine the ground meat, cooked rice, Parmesan, onion, garlic, egg, salt, and pepper.
Mix thoroughly until all ingredients are evenly distributed.
Assemble the rolls:
Lay a cabbage leaf flat on a clean surface, trim the thickest part of the stem for easy rolling.
Place 2-3 tablespoons of filling at the base of the leaf.
Fold the sides inward, then roll tightly from the bottom to the top, creating a neat parcel.
Repeat with the remaining leaves and filling.
Cook the sauce:
Heat olive oil in a skillet over medium heat.
Add the crushed tomatoes, stock, oregano, chili flakes, salt, and pepper.
Simmer for 10 minutes to allow the flavors to meld.
Bake the rolls:
Preheat your oven to 375°F (190°C).
Spread a thin layer of sauce on the bottom of a baking dish.
Arrange the cabbage rolls seam-side down, then pour the remaining sauce over the top.
Cover with foil and bake for 30 minutes, then remove the foil and bake for another 10 minutes.
Rest and serve:
Let the rolls stand for 10 minutes before serving. This allows the flavors to settle.
Garnish with extra Parmesan or fresh parsley if desired.
Variations and Tips
Vegetarian Option: Replace the meat with lentils or mushrooms for a hearty, plant-based filling.
Gluten-Free: Substitute cooked quinoa or buckwheat for the rice.
Spice it up: Add a pinch of smoked paprika or cayenne pepper to the filling.
Dairy-Free: Use nutritional yeast instead of Parmesan for a cheesy flavor.
For easier assembly, choose cabbage leaves that are large and intact.
