Ingredients
Method
- Place a pot on the stove with 3 cups of water. Bring the water to a boil, add the whole head of cabbage, and cook for 8 to 10 minutes maximum.
- Drain the hot water and add cold water to stop the cooking process. Cut off the cabbage stem with a knife and gently separate the leaves.
- Fill eight leaves with mozzarella and a sprinkle of parmesan. Roll them up and place in a container.
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- Serve immediately and enjoy with your family.
Notes
Ingredient Swap: I sometimes use provolone slices instead of mozzarella for a sharper flavor, and it holds up just as well during baking.
Storage Tip: These keep beautifully.
I store any leftovers in an airtight container in the fridge for up to 3 days, and they reheat wonderfully in a covered dish in the oven.
Make-
Ahead Secret: You can assemble the rolls a day in advance.
I layer them in the baking dish, cover tightly, and refrigerate until I'm ready to bake and add the sauce.
Common Mistake: Don't overcook the cabbage during blanching.
I learned the hard way that more than 10 minutes makes the leaves too fragile to roll neatly.
Serving Suggestion: A simple green salad with a bright vinaigrette is my go-to side.
It cuts through the richness of the cheese and tomato sauce perfectly.
Equipment Note: If you don't have a pot large enough for the whole cabbage, I've successfully steamed the head in a large, covered colander set over a pot of boiling water.