This Stuffed Cabbage recipe is another recipe that I developed from my Versatile Bolognese recipe. These cabbage rolls were light but filling, complex and perfectly balanced so that you can taste every ingredient that is on your plate. I couldn’t be happier with how they turned out as my 8/10 year olds loved it as much as the grown ups did. I made 14 rolls, but I had enough filling leftover that I could have made 20-24 all together, so that is how it is written. This can be served as a main, an appetizer or a side.

If my large baking dish wasn’t preoccupied I would have made a lot more!

Yield 20-24 rolls

3c Versatile Bolognese, heated

2c Jasmine rice, rinsed (can be substituted with any rice of your choice modify cooking time depending on rice variety)
1T Butter
1 Shallot (or 1/2c onion), diced small
2 cloves garlic, sliced thin
3c Chicken stock, heated (can be any stock or water)
Salt to taste

32oz Tomato sauce of your choice, heated (I used 1/2 a Pomi box and 1/2 a Rao’s jar)
1 medium head of Cabbage, green or Savoy leaves separated (I do a few extra for insurance)
1c freshly grated Pecorino Romano (or Parmigiano Reggiano)

1. Heat a large stock pot with salted water. Prepare your rice: In a medium sauce pan heat butter and evoo, put shallot, garlic and a pinch of salt and cook until soft. Mix in your rice until fully coated, then pour your HOT stock in, cover and bring to simmer and cook 15 minutes over low heat. If it needs adjustment I always keep a tea kettle with some hot water near to adjust around the 5 minute mark if necessary. When it has almost completely soaked up the liquid stir in a healthy pinch of salt, fluffing with a fork and place the lid back on until ready to use.
2. Heat the oven to 375*. While waiting for your rice to cook, in the large pot you can blanch your cabbage leaves in the salted boiling water, 6-10 at a time for about 3-4 minutes each batch. Hold near your cutting board for prep time.
3. In a large bowl place your heated bolognese and all but 1 cup of your rice and mix. Here you can keep the rice as is or add more of that is how you like it. (I always make extra rice for our pup so I left it out.) Season mixture with salt and pepper to taste.
4. In a large lasagna pan place 1/2 of your sauce. Place a cabbage leaf with the base toward you and using a hefty forkful (about 2-3T per cabbage roll) place the mix then roll like a burrito. Repeat until you are out of cabbage leaves/or filling. Place all rolls in the baking dish then top with remaining sauce and a handful of Pecorino Romano. Bake for 30 minutes, rest for 10. Top with more Pecorino Romano and enjoy!

I hope you enjoy this and all the recipes I have written for the Versatile Bolognese recipe. It has made the last week of feeding my whole family in isolation so much easier and made the relatively small amount of meat last a very long time. This series of recipes is not only wallet friendly, but absolutely nothing was lost in flavor as each dish was spectacular and everyone loved them all. I am also saving the sauce that was leftover in the pan at the end for a pasta dish for tomorrow.

About Julie Parkis

About Julie Parkis

Mom, MBA, Yogi, CIA grad and food enthusiast looking to share knowledge of food/cooking and general wellness information.

I am happiest in the kitchen with people who love food as much as I do!



  1. Versatile Bolognese | Home Away Cafe - […] Bolognese as the base. This can also be mixed with rice or quinoa for incredible Stuffed Peppers or Stuffed…

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