Sicilian Stuffed Cabbage Rolls
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 theyβre 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:
- 10 1 Cabbage leaves
- 1 cup Breadcrumbs
- 1/3 cup Pecorino Romano Cheese
- Hald grated onion
- 1 tbsp pine nuts
- 1 tbsp raisins
- Smoked mozzarella cheese in cubes
- Pepper to taste
- Evoo to taste
- Parmigiano Reggiano to sprinkle
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!
π‘π’π§ππ¦:
π Make it GF by adding gluten free breadcrumbs
π Add the cheese you prefer
π SautΓ© the onion before adding it to the breadcrumbs if you like, the way I did makes it lighter and more digestible
π Add fresh chopped parsley to the breadcrumb mixture, I forgot π
π Feel free to add tomato sauce π₯«
π Toast the breadcrumbs if you prefer a stronger flavor.
π You can substitute the stuffing with ground beed or pork or really what you like the most
π Eat them right away or store in an airtight contenitor for maximum of 3 days refrigerated.Β
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