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6. Serve
Spoon extra sauce over the rolls.
Garnish with fresh herbs and Parmesan.
Q&A
Q1: Can I use savoy cabbage?
Yes. Savoy cabbage is softer, rolls beautifully, and often doesn’t need as much blanching.
Q2: Can I substitute the meat?
Absolutely. Options:
Half sausage, half beef (very flavorful)
Ground turkey or chicken (lighter)
Plant-based ground “beef”
Increase seasoning for poultry or plant-based options.
Q3: Why do my rolls fall apart?
Possible reasons:
Leaves weren’t softened enough
Thick ribs weren’t trimmed
Rolls weren’t placed seam-side down
Sauce was boiling too hard (gentle simmer only)
Q4: Can I make these ahead?
Yes:
Assemble rolls up to 24 hours ahead and refrigerate.
Or freeze uncooked rolls for up to 3 months.
Cook from frozen by adding 15–20 minutes.
Q5: Why is there rice in the filling? Can I leave it out?
The rice helps bind the mixture and keeps the filling moist.
If omitted, reduce beef to ¾ lb or add ¼ cup breadcrumbs.
Q6: Can I make them low-carb?
Yes—simply replace rice with:
Cauliflower rice (1 cup, lightly cooked)
Chopped sautéed mushrooms
Extra grated Parmesan
Q7: What side dishes go well with Italian cabbage rolls?
Garlic bread
Roasted potatoes
Simple green salad
Polenta
Sautéed green beans
Q8: Can I use jarred marinara instead of homemade sauce?
Yes. Use about 3–3½ cups, and add a splash of broth if needed.
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