Delicious Risotto-Stuffed Cabbage Parcels in Tomato Sauce Recipe

If you haven’t tried risotto filled cabbage, you’re missing out a ton! For starters, you should give this Delicious Risotto-Stuffed Cabbage Parcels in Tomato Sauce Recipe that I know you will love at first bite. It’s such an easy cabbage roll recipe you can make in less than an hour.

Delicious Risotto-Stuffed Cabbage Parcels in Tomato Sauce Recipe

Gretel Shaw

Looking for a new way to enjoy your cabbages? This recipe for risotto-stuffed cabbage parcels is a must-try! See how delicious these are!

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine Asian

Servings 4 people

Calories 699 kcal

Ingredients

 

MetricUS Customary

 

1x2x3x

Risotto-Stuffed Cabbage Ingredients

• ½ medium white onion - diced
• ½ teaspoon fennel seeds - freshly ground
• 175 grams ground pork (minced pork) - free-range
• 1 clove garlic - crushed
• ¼ tablespoon white vinegar
•  
  175 grams arborio rice
• 1 sprig rosemary - leaves only
• 1 small bay leaf
• 325 ml vegetable stock
• 75 grams peas - frozen
• ½ tablespoon butter
•  
  10 grams Grana Padano
• 1 pinch salt
• 1 pinch ground black pepper
• 3 tablespoons olive oil

Tomato Sauce Ingredients

• 500 grams passata or crushed tomatoes (tomato puree with seeds removed)
• 100 ml red wine
• 2 teaspoons sugar
• 1 sprig rosemary - whole
• 2 cloves garlic - crushed
• 1 pinch salt
• 1 pinch ground black pepper
• 3 tablespoons olive oil
• 2 heads cabbage - savoy

Instructions

 

• Make the risotto; heat a little olive oil in a large deep frying pan and add the onions once hot.
• Sweat the onions for 7 minutes until they turn translucent; add the fennel and cook for another couple of minutes.
• Add the pork mince and brown thoroughly; add the garlic clove, seasoning, and vinegar once browned and stir in the rosemary.
• Tip in the rice and toast for a few minutes before adding your first ladle full of hot stock and the bay leaf.
• Cook the risotto by adding a ladle full of stock at a time and frequently stirring just before it’s cooked tip in the peas.
• Cook for a minute then remove from the heat and stir in the butter and cheese; check seasoning and set aside, tipping the risotto into a big dish so that it cools.
• Meanwhile, prepare the cabbage; carefully remove the outer 8 leaves and cut away a triangle section of the thick base end.
• Blanch the leaves in batches in a pot of boiling water for a minute or so until softened but not boiled; leave to cool.
• Once the risotto and leaves are cool and just before you’re ready to eat, make the parcels; spoon 1 heaping tablespoon of risotto onto the base of each leaf and roll it up, wrapping the sides in as you go.
• Pierce each roll as you go with cocktail sticks to keep it together and set them aside.
• Once all are rolled, move onto the sauce; heat the olive oil in a pan over medium heat, and add the garlic and rosemary.
• Cook the garlic very gently – don’t take your eye off it! – for a minute before tipping in the passata and red wine.
• Stir in the sugar and plenty of seasoning and cook for a couple of minutes before adding the cabbage parcels carefully to the pan.
• Cover the pan and let cook for 10 minutes over a low-medium heat and then remove the lid and let cook for a further ten minutes until the sauce is thick and the parcels softened; serve immediately.

Nutrition

Calories: 699kcalCarbohydrates: 81gProtein: 20gFat: 33gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gTrans Fat: 0.1gCholesterol: 37mgSodium: 539mgPotassium: 1595mgFiber: 16gSugar: 25gVitamin A: 1470IUVitamin C: 189mgCalcium: 259mgIron: 7mg

How did this recipe turn out for you?We’re eager to hear your thoughts!