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Savory Stuffed Cabbage Cake

Featured in Meatless meals that satisfy.

This stuffed cabbage dish takes a classic recipe and makes it elegant. The layers of cabbage and savory filling make a show-stopping meal.
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alicia in the kitchen
Updated on Tue, 11 Mar 2025 17:45:11 GMT
A dish with a layered cabbage and meat filling, garnished with parsley, sitting on a black plate. Pin it
A dish with a layered cabbage and meat filling, garnished with parsley, sitting on a black plate. | Tasteofsavor.com

Today in my kitchen, I'm crafting a treasured Italian family dish - a traditional stuffed cabbage cake. The tender green cabbage leaves delicately wrap around a hearty filling of rice, Italian sausage, and aged Parmesan. This comforting dish never fails to impress at family gatherings.

A Taste of Italian Tradition

This recipe channels the spirit of Sunday lunches in an Italian household. Simple ingredients transform into a dish that celebrates sharing and tradition. The cabbage becomes the star, tenderly embracing a flavorful stuffing that delights everyone at the table.

Essential Italian Ingredients

  • Green Cabbage: 1 fresh head for wrapping
  • Italian Sausage: 400g for rich flavor
  • Arborio Rice: 150g for proper texture
  • Onion: 1 large for aromatics
  • Egg: 1 for binding
  • Parmesan: 80g freshly grated
  • Butter: 50g for richness
  • Olive Oil: 1 tablespoon, extra virgin
  • Parsley: 1 fresh bunch
  • Salt and Pepper: To taste

Cooking Method

Preparing the Base
Start by blanching cabbage leaves for 15 minutes. Meanwhile, cook the rice and finish with melted butter and fresh parsley.
Creating the Filling
Sauté onions in olive oil until golden, add sausage meat. Once cooked, combine with rice, beaten egg, and grated Parmesan.
Assembly
Heat oven to 180°C. Line buttered baking dish with cabbage leaves. Layer filling and remaining leaves.
Final Steps
Bake for 30 minutes, then rest briefly before serving.

Tips for Success

Select crisp, fresh cabbage for best results. Experiment with different herbs like basil or thyme. For perfect unmolding, use a well-greased non-stick pan.

Un gâteau de chou fourré de riz, viande hachée et légumes, présenté sur une assiette, avec une garniture de feuilles de persil. Pin it
Un gâteau de chou fourré de riz, viande hachée et légumes, présenté sur une assiette, avec une garniture de feuilles de persil. | Tasteofsavor.com

Serving Suggestions

This cabbage cake stands beautifully on its own, but pairs wonderfully with a crisp green salad or homemade tomato sauce. For heartier appetites, serve alongside roasted potatoes or oven-roasted vegetables.

Frequently Asked Questions

→ Can I make this dish ahead of time?
Absolutely! You can prepare it the day before and warm it up in the oven. In fact, the flavors will deepen over time.
→ What kind of rice should I use?
A creamy risotto rice like Arborio or Carnaroli works best for the filling, giving it the perfect texture.
→ What's the trick to unmolding the cake?
After baking, let it sit for a few minutes. Run a knife around the edges and carefully flip it onto a serving plate.
→ Can this dish be frozen?
Yes, it freezes very well after baking. Just thaw it in the fridge and reheat it in the oven for the ideal texture.
→ What's the best sausage to use?
Italian pork sausage, like salsiccia, is a fantastic choice. But regular sausage meat also works great.

Italian Cabbage Delight

This creative dish turns cabbage into a flavorful layered cake. It's filled with sausage, rice, and Parmesan for a satisfying meal.

Prep Time
45 Minutes
Cook Time
30 Minutes
Total Time
75 Minutes
By: Alicia

Category: Vegetarian

Difficulty: Intermediate

Cuisine: Italian

Yield: 6 Servings (1 cabbage cake)

Dietary: Gluten-Free

Ingredients

01 A single head of curly green cabbage.
02 400 grams of sausage meat.
03 150 grams of risotto rice.
04 One whole onion.
05 One egg.
06 80 grams of grated parmesan.
07 50 grams of butter.
08 One tablespoon of olive oil.
09 A small bunch of parsley.
10 Salt.
11 Pepper.

Instructions

Step 01

Take off the outermost leaves of the cabbage and separate the rest. Boil them in lightly salted water for 15 minutes, then drain them well.

Step 02

Boil the rice in salted water, drain it, then toss it together with half the butter and the chopped parsley.

Step 03

Sauté the finely chopped onion in the olive oil, then add the sausage meat and cook for 5 minutes. Stir it together with the rice, the egg, and the parmesan.

Step 04

Grease a baking dish with butter, then layer the cabbage leaves and the filling, pressing down firmly with each layer. Finish with a layer of cabbage leaves on top.

Step 05

Bake in the oven at 180°C for 30 minutes. Let it rest for 5 minutes before turning it out of the dish.

Notes

  1. You can make this cabbage cake a day ahead.
  2. It tastes great served warm or at room temperature.

Tools You'll Need

  • Oven.
  • Baking dish.
  • Large pot.
  • Skillet.
  • Small saucepan.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs.
  • Dairy products.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 380
  • Total Fat: 24 g
  • Total Carbohydrate: 25 g
  • Protein: 18 g