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Minestrone Stuffed Cabbage

Minestrone Stuffed Cabbage

In this recipe for Minestrone Stuffed Cabbage, a hearty medley of vegetables is stuffed into cabbage leaves and covered by an aromatic Italian sauce. It is the perfect combination of modern Italian flavors based on traditional recipes. These 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



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


  • 1 stalk celery
  • 1 carrot, diced
  • 1 small potato, diced
  • 2 ounces peas
  • 3 1/2 ounces baby spinach
  • 1/2 medium onion
  • 2 tablespoons olive oil
  • 1 egg
  • 1 tablespoon seasoned breadcrumbs


  • 1/2 medium onion
  • 2 tablespoons olive oil
  • 1 can (1 pound) strained tomatoes
  • Pinch of nutmeg


1. Microwave or steam carrot, small potato, celery stalk, peas, and spinach for about 3 1/2 minutes.

2. Saute half an onion with 2 tablespoons oil. Add steamed vegetables and cook until tender.

3. In a large mixing bowl, combine eggs, breadcrumbs, and the steamed vegetables.

4. Stuff mixture into cabbage and arrange the rolls in a baking pan in a single layer. 

5. In a medium saucepan, saute 2 tablespoons oil with remaining onion. Once onion is translucent, add tomatoes and nutmeg. Cook for twenty minutes.

6. Pour sauce over cabbage rolls.

7. Bake at 350°F, uncovered, for 30 minutes.

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

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