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Meatball Stuffed Cabbage

Meatball Stuffe Cabbage

This Meatball Stuffed Cabbage is not your average meatball recipe. A fusion of salami, beef, and veal give it a unique Italian flavor, which is combined with spices and mashed potato for volume, then stuffed carefully into cabbage leaves, and immersed in a hearty Italian marinara sauce. The cabbage rolls freeze and reheat perfectly. They can and should be made in advance.

Get detailed instructions on how to prepare and stuff cabbage

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings



  • 1 head of cabbage, leaves separated and parboiled for 5 minutes


  • 1 scallion
  • 1 tablespoon oil
  • 1⁄2 cup chopped cabbage
  • 1⁄4 pound ground beef
  • 1⁄4 pound ground veal
  • 3 slices salami, minced
  • 1 potato, cooked and mashed
  • 1 egg
  • 1⁄2 teaspoon minced parsley
  • Pinch of nutmeg
  • Salt and pepper to taste


  • 2 tablespoons olive oil
  • 1 garlic clove, whole
  • 1 (16-ounce) can whole tomatoes, strained
  • Salt and pepper to taste


1. In a large saucepan, cook scallions in oil, 2-3 minutes. 

2. Add chopped cabbage. Cook 10 minutes. Remove from heat.

3. Add ground beef, ground veal, salami, mashed potato, egg, parsley, nutmeg, salt and pepper. Set aside.

4. To make the sauce, heat olive oil in a large saucepan; add the garlic clove and cook until golden. Add the strained tomatoes, salt, and pepper, and cook for 20 minutes.

5. Use the filling to stuff the leaves. Arrange the rolls seam-side down on the sauce, spooning some of the sauce on top. 

6. Cook, on stovetop, for about 30 minutes, covered, on low heat (or in a preheated oven at 350° F)

Recipe originally published in Joy of Kosher with Jamie Geller Magazine Fall 2014

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