Rulli Del Cavolo Di Piemontese
Delight in the comforting flavors of Northern Italy with Rulli del Cavolo di Piemontese, a traditional Piemontese stuffed cabbage roll recipe that combines rustic simplicity with rich, hearty ingredients. Tender Savoy cabbage leaves are lovingly wrapped around a savory mixture of ground beef, ground pork, cooked rice, Parmesan cheese, and aromatic spices like nutmeg and garlic. Simmered in a velvety tomato passata infused with sautéed onions and vegetable broth, these cabbage rolls become melt-in-your-mouth perfection. Ideal for a cozy family dinner or a beautifully rustic centerpiece, this dish balances wholesome ingredients with bold, satisfying flavors. Serve piping hot, garnished with a sprinkle of Parmesan, and let this Italian comfort food transport you straight to the rolling hills of Piedmont. Perfect for fans of hearty cabbage recipes, stuffed dishes, and traditional Italian cuisine!
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Recipe Information
Ingredients
- 12 leaves Savoy cabbage
- 250 grams Ground beef
- 250 grams Ground pork
- 150 grams Cooked rice
- 50 grams Parmesan cheese, grated
- 1 Egg
- 2 cloves Garlic, minced
- 2 tablespoons Fresh parsley, chopped
- 0.25 teaspoons Nutmeg, ground
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 2 tablespoons Olive oil
- 500 milliliters Tomato passata
- 1 medium Yellow onion, diced
- 200 milliliters Vegetable broth
Instructions
Bring a large pot of salted water to a boil. Separate the Savoy cabbage leaves and blanch them in the boiling water for 2-3 minutes, until they are pliable. Remove and pat dry with a kitchen towel.
In a mixing bowl, combine the ground beef, ground pork, cooked rice, grated Parmesan cheese, egg, minced garlic, parsley, nutmeg, salt, and black pepper. Mix until evenly combined.
Lay a blanched cabbage leaf flat on your work surface. Place 2-3 tablespoons of the filling mixture near the base of the leaf. Fold the sides of the leaf inward and roll it up tightly to form a roll. Repeat with the remaining leaves and filling.
Heat the olive oil in a large skillet or saucepan over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Pour in the tomato passata and vegetable broth. Stir to combine and bring the sauce to a gentle simmer.
Place the cabbage rolls into the pan with the sauce, seam-side down. Ensure they are snugly arranged in a single layer.
Cover the skillet with a lid and let the rolls cook on low heat for 45-50 minutes, turning them once halfway through the cooking time to ensure even cooking.
Once the rolls are tender and the sauce has thickened slightly, remove them from heat.
Serve the Rulli Del Cavolo Di Piemontese hot, with a spoonful of tomato sauce over each roll. Garnish with additional grated Parmesan cheese if desired.
Nutrition Facts
Calories |
594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 947 mg | 41% | |
| Total Carbohydrate | 30.1 g | 11% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 10.0 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 237 mg | 18% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1046 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
