Italian twist revamps classic stuffed cabbage rolls

Stuffed cabbage rolls can be seen as precursors to the now-popular stuffed vegetables. Essentially, they involve tender cabbage leaves filled with juicy meat and rice. There are also vegetarian variations. The final step is to cover these delicious wraps with tomato sauce. Stuffed cabbage rolls have been popular for years, often relying on recipes passed down from our grandmothers or mothers.

Traditional recipes for stuffed cabbage rolls are simple. The filling made from meat and rice wasn't even heavily seasoned. While they are tasty, it's undeniable that Italians have discovered a more refined way to prepare this dish. When I first tried stuffed cabbage rolls using a recipe from my Italian friend, my family was skeptical. However, over time, everyone was convinced, and now this version is even considered tastier.

Any type of cabbage can be used for Italian-style stuffed cabbage rolls, but in my opinion, Savoy cabbage is the best. Its delicate flavor pairs wonderfully with the seasoned filling, setting this dish apart. The filling is more aromatic and better seasoned with herbs familiar from other Italian dishes, such as oregano and basil. I also season the tomato sauce more intensely, adding garlic and a sprig of rosemary for braising. A bit of red wine remarkably enhances the taste of the sauce.

Ingredients:

                        
• 1 head of Savoy cabbage,
• 1 pound of ground pork, such as from the shoulder,
• 1 cup cooked rice,
• 2 cloves of garlic, pressed,
• 1 can of chopped tomatoes (or 14 ounces of fresh tomatoes),
• 2 tablespoons tomato paste,
• 3 tablespoons olive oil,
• Oregano and basil to taste,
• A sprig of rosemary,
• Salt and pepper to taste,
• A pinch of sugar,
• ½ cup broth,
• ½ cup red wine.

Instructions:

1. Remove the leaves from the cabbage, then blanch them in boiling water for a few minutes until they become soft and easy to roll. If the leaves are stiff, place the head of cabbage in a large pot of boiling water and cook for about 10 minutes over low heat. Then turn the cabbage and cook for another 5 minutes. Cool the cabbage and gently peel off the leaves, cutting out the tough stem from each leaf.
2. Dry the prepared cabbage leaves with a paper towel.
3. In a large bowl, mix the meat with the cooked rice and spices. Knead until the mixture is uniform.
4. Place a portion of the filling on each cabbage leaf, then roll them up like croquettes. Arrange them in a casserole dish or pot with the seams facing down.
5. Heat the olive oil in a pan, and add the canned tomatoes, tomato paste, salt, pepper, a pinch of sugar, and garlic.
6. Cook over low heat for about 10 minutes until the sauce thickens. Finally, pour in the broth and wine and mix.
7. Pour the tomato sauce over the stuffed cabbage rolls, add a sprig of rosemary. Bake them in an oven preheated to 350 degrees Fahrenheit or cook over low heat for about an hour.