Sarra This Ina Garten Stuffed Cabbage Recipe is a comforting and savory recipe, which is made with ground beef and rice, all simmered in a rich tomato sauce. It’s the ultimate comfort food recipe, ready in about 1 hour and 30 minutes.
Jump to RecipeIna Garten Stuffed Cabbage Recipe Ingredients
For the Filling:
- 1 large head green cabbage
- 1 pound ground beef (preferably lean)
- ½ pound ground turkey
- 1 cup cooked rice
- 1 small yellow onion, finely chopped
- 1 large egg
- 2 cloves garlic, minced
- 2 tablespoons parsley, chopped
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For the Sauce:
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 1 (28-ounce) can canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar
- 1 tablespoon red wine vinegar
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
How To Make Ina Garten Stuffed Cabbage
- Prepare the Cabbage Leaves: Bring a large pot of salted water to a boil. Core the cabbage, then carefully place the whole head in the boiling water. Cook for 3-5 minutes, or until the outer leaves are softened and can be gently peeled off. Remove about 12 large leaves and set them on a towel to drain.
- Make the Sauce: In a large saucepan, heat the olive oil over medium heat. Sauté the chopped onion until soft, about 5-7 minutes. Add the garlic and cook for one more minute. Stir in the crushed tomatoes, tomato paste, brown sugar, and red wine vinegar. Simmer for 10 minutes and season with salt and pepper.
- Mix the Filling: In a large bowl, combine the ground beef, ground turkey, cooked rice, finely chopped onion, egg, minced garlic, parsley, salt, and pepper. Mix gently with your hands until just combined, being careful not to overwork the meat.
- Assemble the Rolls: Lay a cabbage leaf flat and trim the thick part of the stem at the base. Place about ⅓ cup of the filling onto the bottom of the leaf. Fold the bottom edge up over the filling, fold in the sides, and roll it up tightly.
- Bake the Cabbage Rolls: Preheat your oven to 350°F (175°C). Spread a thin layer of sauce on the bottom of a large baking dish. Arrange the cabbage rolls seam-side down in a single layer. Pour the remaining sauce over the rolls.
- Cover and Cook: Cover the baking dish tightly with aluminum foil. Bake for 1 hour, or until the cabbage is tender and the filling is cooked through. Let it rest for a few minutes before serving.
Recipe Tips
- How to easily remove cabbage leaves? Freezing the whole head of cabbage overnight and then letting it thaw completely makes the leaves pliable and easy to peel off without boiling.
- How to prevent rolls from unravelling? Place the stuffed cabbage rolls snugly next to each other in the baking dish, with the seam-side down. This helps them hold their shape during baking.
- Can I check the seasoning beforehand? To ensure your filling is perfectly seasoned, cook a small patty of the meat mixture in a skillet and taste it before you start rolling the cabbage leaves.
- What if I don’t have ground turkey? You can use all ground beef, or substitute the turkey with ground pork for a richer flavor.
What To Serve With Stuffed Cabbage
This hearty dish is a meal in itself, but pairs wonderfully with:
- Creamy mashed potatoes
- A dollop of sour cream
- Warm, crusty bread for soaking up the sauce
- A simple green salad with a light vinaigrette
How To Store Stuffed Cabbage
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often taste even better the next day.
- Freeze: Stuffed cabbage freezes very well. Once completely cooled, place the rolls in a freezer-safe container, cover with sauce, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Stuffed Cabbage Nutrition Facts
- Calories: ~300 kcal per serving
- Protein: 20g
- Carbohydrates: 25g
- Fat: 12g
- Fiber: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, this is a great make-ahead dish. You can assemble the rolls, place them in the sauce, cover, and refrigerate for up to 24 hours before baking. You may need to add 10-15 minutes to the baking time.
For a vegetarian version, substitute the meat with a mixture of cooked lentils, mushrooms, and quinoa. Use vegetable broth in place of any meat-based broth if your recipe calls for it.
If the cabbage leaves are tough, they may not have been blanched long enough. Ensure they are softened and flexible before you roll them. Baking them fully covered with foil also helps steam the leaves until tender.
Ina Garten Stuffed Cabbage Recipe
Course: DinnerCuisine: EuropeanDifficulty: Easy6
servings30
minutes1
hour300
kcalTender cabbage leaves wrapped around a savory filling of ground meat and rice, baked in a rich and tangy tomato sauce.
Ingredients
-
Filling: 1 large cabbage, 1 lb ground beef, ½ lb ground turkey, 1 cup cooked rice, 1 small onion, 1 egg, 2 cloves garlic, 2 tbsp parsley, salt, pepper.
-
Sauce: 2 tbsp olive oil, 1 large onion, 3 cloves garlic, 1 (28-oz) can crushed tomatoes, 2 tbsp tomato paste, 1 tbsp brown sugar, 1 tbsp red wine vinegar, salt, pepper.
Directions
- Blanch 12 large cabbage leaves in boiling water for 1-2 minutes until soft; drain.
- Make the sauce by sautéing onion and garlic, then simmering with tomatoes and seasonings.
- Combine all filling ingredients in a bowl and mix well.
- Place filling in each cabbage leaf and roll tightly, tucking in the sides.
- Arrange rolls seam-down in a baking dish, cover with sauce, and seal with foil.
- Bake at 350°F (175°C) for 1 hour until tender.
- Let rest for a few minutes before serving.
Notes
- Don’t overfill the cabbage leaves, as the rice will expand during cooking.
- Placing the rolls snugly in the baking dish helps them keep their shape.
- For a slightly different flavor, try using Savoy cabbage, which has more tender leaves.
- The dish tastes even better the next day, making it perfect for meal prep.
