Stuffed Cabbage Rolls Italiano

(from abehn’s recipe box)


Source: The Complete vegetable cookbook by Lorraine Bodger

Categories: veggies


  • lg head of cabbage
  • 1/2 c. shredded mozzarella
  • 1/2 c. cooked lentils
  • 2 cloves garlic, minced
  • 3 tbsp basil or parsley
  • 2 tbsp olive oil
  • salt and pepper to taste
  • 1 c. chicken broth
  • 6 med. sized plum tomatoes, diced
  • 1/2 lb beef (optional)


  1. oil baking dish

  2. boil 14 cabbage leaves for 8 min. limp but not mushy

  3. drain and cool

  4. cut rib from leaf making sure not to cut through leaf

  5. brown beef adding in garlic and 2 tbsp herbs

  6. mix with mozzarella, oil and lentils

  7. stuff each leaf and roll

  8. put into baking dish

  9. top with broth and bake for 30 min.

  10. transfer rolls to a plate and broth to a pan

  11. return rolls to baking dish

  12. stir tomatoes and remaining herbs into broth

  13. cook on high until tomatoes soften

  14. remove the tomatoes and put in center of cabbage rolls

  15. continue cooking broth till it is reduced by half

  16. pour over cabbage rolls and serve

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