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Vegetarian cabbage rolls

Cabbage rolls with ricotta

Vegetarian cabbage rolls: a delicious second course based on ricotta and rice. Try them also as a main dish!

Who said that rolls are only made with slices of meat? Among the recipes we offer you today is that of vegetarian cabbage rolls. The blanched cabbage leaves contain a simple filling made of rice, ricotta, egg and Parmesan.

Here are all the preparation steps for a quick and easy recipe that you can easily serve as an appetizer, but can also become a complete vegetarian second course thanks to the presence of rice in the filling .

Cabbage rolls with ricotta
Cabbage rolls with ricotta

Preparation of baked cabbage stuffed with ricotta

  1. To prepare the stuffed cabbage, start by cooking the rice in plenty of salted water for the time indicated on the package.
  2. Drain the rice, drain it well from the water and place it in a large bowl.
  3. Wash the cabbage, then immerse them for two minutes in boiling water.
  4. Lift the cabbage leaves with a slotted spoon and very delicately place them on a cutting board on which you have placed a clean cloth.
  5. At this point prepare all the ingredients for the filling : add the beaten egg, 2 tablespoons of grated Parmesan, the ricotta, a pinch of salt and pepper and a drizzle of olive oil to the rice and create the rolls.
  6. Butter the bottom of a baking dish and place the cabbage rolls stuffed with rice inside.
  7. Season with a drizzle of olive oil and sprinkle with the rest of the parmesan.
  8. Bake in a preheated oven at 200°C for 30 minutes .
  9. Once cooked, remove from the oven and serve, enjoy your meal!

Alternatively I recommend you try the cabbage and potato rolls .


You can store these vegetarian rolls for about 2-3 days in the refrigerator, well covered in cling film or in a special container with a lid. We do not recommend freezing in the freezer.

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