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Hearty Stuffed Cabbage Cake

Featured in Veggie meals full of flavor.

This unique take on stuffed cabbage turns it into a layered masterpiece. Cabbage and sausage filling create a dish that’s both delicious and impressive to serve.
Maria from tastyhush
Last updated Tue, 11 Mar 2025 17:42:51 GMT
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A meat and rice dish wrapped in cabbage leaves, topped with parsley, displayed on a black plate. Save Recipe
A meat and rice dish wrapped in cabbage leaves, topped with parsley, displayed on a black plate. | Tastyhush.com

Today in my kitchen, I'm sharing a cherished family recipe from traditional Italian cuisine: stuffed cabbage cake. The tender green cabbage leaves delicately wrap around a hearty filling of rice, Italian sausage, and Parmesan cheese. This comforting dish never fails to impress at family gatherings.

A Taste of Italian Tradition

This recipe brings back memories of Sunday lunches in Italy. Simple ingredients transform into a dish that celebrates sharing and tradition. The cabbage becomes the star, embracing a richly flavored 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 creamy 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

Kitchen Magic Begins

Preparing the Cabbage and Rice
Remove outer cabbage leaves and blanch remaining leaves for 15 minutes. Meanwhile, cook rice until tender, then season with melted butter and fresh parsley.
Creating the Filling
Sauté onion in olive oil until translucent, add sausage and cook through. Combine with cooked rice, beaten egg, and grated Parmesan.
Assembly
Preheat oven to 180°C. Line buttered baking dish with cabbage leaves. Layer filling and remaining leaves.
Final Touches
Bake for 30 minutes, then rest briefly before serving.

Tips for Success

Select crisp, fresh cabbage for best results. Experiment with fresh herbs like basil or garden thyme. Use a well-buttered non-stick pan for perfect release.

Un gâteau de chou fourré de riz, viande hachée et légumes, présenté sur une assiette, avec une garniture de feuilles de persil. Save Recipe
Un gâteau de chou fourré de riz, viande hachée et légumes, présenté sur une assiette, avec une garniture de feuilles de persil. | Tastyhush.com

Perfect Pairings

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

→ Can this dish be made ahead of time?
Absolutely, prepare it the day before and heat it up in the oven. In fact, the flavors blend better after resting overnight.
→ What kind of rice should I use?
Go for a risotto-style rice like Arborio or Carnaroli. These types are creamier and make the stuffing more tender.
→ Any tips for removing the cake from the pan?
Let it sit for 5 minutes once it’s out of the oven, run a knife along the edges, and carefully flip it onto a serving plate.
→ Can I freeze it?
Yes, this dish freezes really well after cooking. Thaw in the fridge, then reheat in the oven for the best results.
→ What’s the best type of sausage to use?
Italian pork sausage, like salsiccia, is ideal. If unavailable, standard sausage meat will work just fine.

Italian Cabbage Dish

A unique savory dish turning cabbage into a layered cake filled with sausage, rice, and Parmesan. A perfect family dinner favorite.

Prep Time
45 Minutes
Cooking Time
30 Minutes
Total Time
75 Minutes
By: Maria

Category: Vegetarian

Skill Level: Medium

Style: Italian

Makes: 6 Serves (1 cabbage cake)

Diet Type: No Gluten

Ingredients

01 1 large green cabbage.
02 400g of sausage meat.
03 150g of risotto rice.
04 1 egg.
05 1 onion.
06 80g of shredded parmesan.
07 50g of butter.
08 1 tbsp olive oil.
09 A bunch of parsley.
10 Salt.
11 Pepper.

Let's Cook

Step 01

Take off the outermost leaves of the cabbage, then carefully separate the others. Boil them in salted water for 15 minutes and strain afterward.

Step 02

Boil the rice in salted water, then strain. Mix it with half the butter and some chopped parsley.

Step 03

Sauté the chopped onion in olive oil, then add the sausage meat. Let it cook for 5 minutes. Combine this mixture with the rice, egg, and parmesan.

Step 04

In a buttered mold, layer cabbage leaves and filling, pressing them down as you go. Finish with a layer of cabbage leaves on top.

Step 05

Bake at 180°C for 30 minutes. Let the dish sit for 5 minutes before turning it out of the mold.

Tips

  1. You can prepare this dish the day before.
  2. Best served warm or at room temperature.

What You'll Need

  • An oven.
  • A soufflé dish.
  • A big pot.
  • A frying pan.
  • A saucepan.

Allergy Notes

Check ingredients for allergens and talk to your doctor if unsure.
  • Eggs.
  • Dairy products.

Nutrition Per Serving

Values are estimates and should not replace professional dietary advice.
  • Calories: 380
  • Total Fat: 24 g
  • Total Carbs: 25 g
  • Protein: 18 g