Spicy Cabbage Rolls with Mozzarella are a different take on traditional cabbage rolls. They’re filled with a creamy, slightly spicy ground beef and turkey Italian sausage mixture and topped with Mozzarella cheese. You can control the amount of heat, but the hint of cayenne adds a little kick that’s unexpected.
Have you ever had cabbage rolls topped with cheese?
I hadn’t until a few nights ago.
I’m married to a mozzarella loving man that could eat it on anything. Well, he actually will eat an entire block of it in one sitting.
So, I always consider his cheese love when planning my recipes. Sometimes it fits, sometimes it doesn’t.
I honestly didn’t think this would work. But it really does.
What’s in Spicy Cabbage Rolls?
I haven’t made cabbage rolls many times in my life, but one thing I figured out is that if you don’t blanch the cabbage leaves, it just won’t turn out right.
And, you’re gonna have the most severe gas you’ve ever had in your life. Oh, and – how convenient – adding spiciness also helps in that area, too.
These are a little different than the ones that you’re used to (other than the cheese).
I added some cream cheese to my meat mixture (think Rosé), and I used half ground beef and half Italian sausage.
Although I love real Italian sausage, I tend to use turkey Italian sausage to cut out some of the fat. The turkey version is just as good as far as I’m concerned.
I do, however, like to add fennel seed when using it because for some reason I feel like I don’t get as much of the fennel flavor that the real Italian sausage has and I LOVE fennel.
We had these with mashed potatoes and homemade Focaccia bread.
Here’s your printable–