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Savory Stuffed Cabbage Cake

Kitchen Spotlight 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.
alicia in the kitchen
Recipe by Alicia
Fresh from the kitchen: Tue, 11 Mar 2025 17:45:11 GMT
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A dish with a layered cabbage and meat filling, garnished with parsley, sitting on a black plate. Save for Later
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. Save for Later
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.

Recipe Tips & Tricks

→ 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 mins
Time at the Stove
30 mins
Total Time
75 mins
Recipe by: Alicia

Type of Dish: Vegetarian

Skill Level: Some Experience Needed

Style of Cooking: Italian

Makes: 6 Feeds (1 cabbage cake)

Good for: No Gluten

Shopping List

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

Let's Cook

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.

Cook's Tips

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

Kitchen Gear Needed

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

Watch Out For

Your safety matters - check these important notes about ingredients
  • Eggs.
  • Dairy products.

Good to Know (Per Serving)

Numbers are approximate - your results may vary based on specific ingredients used
  • Calories per Serving: 380
  • Fat: 24 g
  • Carbs: 25 g
  • Protein: 18 g