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Sicilian Stuffed Cabbage Rolls are an excellent main course/second course to enjoy with your vegetarian and non friends!
Cabbage rolls are made by steaming or boiling the cabbage leaves until they are soft, then wrapping them around a savory mixture. In this case, the Classic Sicilian Stuffing gives that Mediterranean flavor.
Sicilian Stuffing
- Pine Nuts
- Raisins
- Grated or diced onion
- Caciocavallo Cheese (or Pecorino Romano)
- Pepper and parsley to taste
- Evoo (extra virgin olive oil)
- Smoked Mozzarella Cheese in cubes (or other cheese of choice)
- Fresh chopped parsley
The stuffed cabbage rolls are arranged in a casserole dish, then baked with more smoked mozzarella cheese and Parmigiano Reggiano cheese until theyโre meltingly tender.
Not only this dish is vegetarian but also a gut-friendly meal. The grated onion makes it even more digestible and totally fat free!
A fast and quick idea to entertain your diners, making cabbage rolls a budget-minded meal.
Recommended items for this recipe:
Partanna Sicilian Extra Virgin Olive Oil is made with Nocellara del Belice olives also known as Castelvetrano Olives in Sicily, Italy
Sicilian Stuffed Cabbage Rolls
Ingredients
Instructions
Cut and wash well the cabbage leaves. Bring a large pot to a boil, and add a pinch of salt. Add the cabbage leaves. Cook for about 10 minutes, until soft. Drain well and set aside.
In a small bowl add the breadcrumbs, Pecorino Romano, half grated onion, pepper, pine nuts, raisins and extra virgin olive oil. Give it a stir and add smoked mozzarella cheese in cubes. Set aside.
Arrange the cabbage leaves on a surface and add 1 or 2 tsp of the mixture. Close and roll up by creating a bundle. Continue like this with the rest of the leaves. Arrange all the rolls in a casserole.
Sprinkle about 1 tbsp of Parmiggiano Reggiano, smoked mozzarella and more extra virgin olive oil.
Bake at 400F for 15 minutes until slightly crispy and burnt on the surface.
Enjoy hot!
Note
๐ก๐ข๐ง๐๐ฆ:
๐ Make it GF by adding gluten free breadcrumbs
๐ Add the cheese you prefer
๐ Sautรฉ the onion before adding it to the breadcrumbs if you like, the way I did makes it lighter and more digestible
๐ Add fresh chopped parsley to the breadcrumb mixture, I forgot ๐
๐ Feel free to add tomato sauce ๐ฅซ
๐ Toast the breadcrumbs if you prefer a stronger flavor.
๐ You can substitute the stuffing with ground beed or pork or really what you like the most
๐ Eat them right away or store in an airtight contenitor for maximum of 3 days refrigerated.ย
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