Anabelle Mclean Ina Garten’s Stuffed Cabbage is a comforting and flavorful dish featuring tender cabbage leaves filled with a savory mixture of ground beef, rice, and spices, all simmered in a rich tomato sauce. This hearty recipe is perfect for family dinners or special occasions.
What is Ina Garten Stuffed Cabbage?
Stuffed cabbage is a traditional dish made by wrapping a seasoned filling, usually ground meat and rice, in cabbage leaves, then cooking them in a flavorful tomato-based sauce. Ina Garten’s version combines simple ingredients to create a delicious, satisfying meal.
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Reasons to Try Ina Garten Stuffed Cabbage
- Classic Comfort Food: Warm and hearty for a cozy meal.
- Nutritious and Filling: Balanced with protein, vegetables, and grains.
- Make-Ahead Friendly: Perfect for meal prep or entertaining.
- Packed with Flavor: Rich tomato sauce enhances every bite.
Ingredients Needed to Make Ina Garten Stuffed Cabbage
For the Filling
- Green cabbage – 1 large head
- Ground beef – 1 pound (preferably lean)
- Ground turkey – ½ pound
- Cooked rice – 1 cup
- Yellow onion – 1 small, finely chopped
- Egg – 1 large
- Garlic – 2 cloves, minced
- Parsley – 2 tablespoons, chopped
- Kosher salt – 1 teaspoon
- Black pepper – ½ teaspoon
For the Sauce
- Olive oil – 2 tablespoons
- Yellow onion – 1 large, chopped
- Garlic – 3 cloves, minced
- Canned crushed tomatoes – 1 (28-ounce) can
- Tomato paste – 2 tablespoons
- Brown sugar – 1 tablespoon
- Red wine vinegar – 1 tablespoon
- Kosher salt – 1 teaspoon
- Black pepper – ½ teaspoon
Instructions to Prepare Ina Garten Stuffed Cabbage
Prepare the Cabbage
- Bring a large pot of water to a boil. Remove the core of the cabbage and carefully peel off 12 large outer leaves.
- Blanch the cabbage leaves in boiling water for 1-2 minutes until softened. Remove and drain on a kitchen towel.
Make the Filling
- In a large mixing bowl, combine the ground beef, ground pork, cooked rice, chopped onion, egg, garlic, parsley, salt, and pepper. Mix until well blended.
Prepare the Sauce
- Heat olive oil in a large saucepan over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened.
- Stir in the garlic and cook for 1 minute. Add the crushed tomatoes, tomato paste, brown sugar, red wine vinegar, salt, and pepper. Simmer for 10 minutes to let the flavors meld.
Assemble the Stuffed Cabbage
- Lay a cabbage leaf on a flat surface and place 2-3 tablespoons of the filling near the base of the leaf.
- Roll the leaf tightly, tucking in the sides to secure the filling. Repeat with the remaining leaves and filling.
Cook the Stuffed Cabbage
- Preheat your oven to 350°F (175°C).
- Spread a thin layer of the tomato sauce in the bottom of a large baking dish. Arrange the stuffed cabbage rolls seam-side down in the dish.
- Pour the remaining sauce over the cabbage rolls, covering them completely.
- Cover the dish with aluminum foil and bake for 1 hour, or until the cabbage is tender and the filling is cooked through.
Garnish and Serve
- Remove from the oven and let cool for a few minutes. Garnish with chopped parsley and serve warm.
What Goes Well With Ina Garten Stuffed Cabbage?
- Mashed Potatoes: A creamy side to complement the rich flavors.
- Crusty Bread: Perfect for soaking up the tomato sauce.
- Green Salad: Adds freshness and balance to the meal.
- Steamed Vegetables: Light and healthy accompaniment.
Key Tips for Making Ina Garten Stuffed Cabbage
- Use Large Cabbage Leaves: They’re easier to roll and hold the filling securely.
- Don’t Overfill: Use just enough filling to prevent the rolls from bursting.
- Simmer the Sauce: Enhances the flavors for a rich and tangy finish.
- Taste the Filling: Cook a small portion to check the seasoning before assembling.
- Let It Rest: Allow the dish to cool slightly before serving for easier plating.
Creative Variations of Ina Garten Stuffed Cabbage
- Vegetarian Option: Use a mixture of lentils, mushrooms, and quinoa for the filling.
- Add Spices: Mix in smoked paprika or ground cumin for added depth.
- Make It Spicy: Add red pepper flakes or diced chilies to the tomato sauce.
- Use Savoy Cabbage: Its tender leaves make rolling easier.
- Herb Swap: Try dill or thyme instead of parsley for a different flavor.
Storage Guidelines for Ina Garten Stuffed Cabbage
- Refrigerate Leftovers: Store in an airtight container for up to 3 days.
- Freeze for Later: Cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Warm in a 350°F (175°C) oven until heated through.
Nutrition Value
- Calories: ~300 per serving
- Protein: 20g
- Carbohydrates: 25g
- Fats: 12g
- Fiber: 5g
FAQs
Can Stuffed Cabbage Be Made Ahead of Time?
Yes, stuffed cabbage can be made ahead of time. Assemble the rolls and store them in the refrigerator for up to 24 hours before baking. Alternatively, you can bake the dish and reheat it when ready to serve.
Can You Freeze Stuffed Cabbage?
Stuffed cabbage freezes well. Cool the dish completely, then transfer to an airtight container or wrap tightly in foil. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven.
What Is the Best Way to Keep Cabbage Leaves from Tearing?
To prevent cabbage leaves from tearing, blanch them in boiling water for 1-2 minutes to soften them. Gently remove the thicker part of the stem if it feels too firm to roll easily.
Can I Use a Different Meat for Stuffed Cabbage?
Yes, you can use ground turkey, chicken, or lamb instead of beef and pork. Adjust the seasoning to complement the flavor of the chosen meat.
Wrapping Up
Ina Garten’s Stuffed Cabbage is a hearty, comforting dish that’s perfect for a cozy family dinner or meal prep. With tender cabbage leaves, savory filling, and rich tomato sauce, this recipe is a timeless favorite. Try it out for a delicious, satisfying meal everyone will enjoy!
More Ina Garten Recipes
- Ina Garten Tuna Noodle Casserole
- Barefoot Contessa Vegetarian Chili
- Ina Garten Spaghetti Squash
- Ina Garten Shrimp Risotto
Ina Garten Stuffed Cabbage Recipe
Stuffed cabbage is a traditional dish made by wrapping a seasoned filling, usually ground meat and rice, in cabbage leaves, then cooking them in a flavorful tomato-based sauce. Ina Garten’s version combines simple ingredients to create a delicious, satisfying meal.
- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 6
- Category: Main Course
- Method: Baking
- Cuisine: European
Ingredients
For the Filling
- Green cabbage – 1 large head
- Ground beef – 1 pound (preferably lean)
- Ground turkey – ½ pound
- Cooked rice – 1 cup
- Yellow onion – 1 small, finely chopped
- Egg – 1 large
- Garlic – 2 cloves, minced
- Parsley – 2 tablespoons, chopped
- Kosher salt – 1 teaspoon
- Black pepper – ½ teaspoon
For the Sauce
- Olive oil – 2 tablespoons
- Yellow onion – 1 large, chopped
- Garlic – 3 cloves, minced
- Canned crushed tomatoes – 1 (28-ounce) can
- Tomato paste – 2 tablespoons
- Brown sugar – 1 tablespoon
- Red wine vinegar – 1 tablespoon
- Kosher salt – 1 teaspoon
- Black pepper – ½ teaspoon
Instructions
Prepare the Cabbage
- Bring a large pot of water to a boil. Remove the core of the cabbage and carefully peel off 12 large outer leaves.
- Blanch the cabbage leaves in boiling water for 1-2 minutes until softened. Remove and drain on a kitchen towel.
Make the Filling
- In a large mixing bowl, combine the ground beef, ground pork, cooked rice, chopped onion, egg, garlic, parsley, salt, and pepper. Mix until well blended.
Prepare the Sauce
- Heat olive oil in a large saucepan over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened.
- Stir in the garlic and cook for 1 minute. Add the crushed tomatoes, tomato paste, brown sugar, red wine vinegar, salt, and pepper. Simmer for 10 minutes to let the flavors meld.
Assemble the Stuffed Cabbage
- Lay a cabbage leaf on a flat surface and place 2-3 tablespoons of the filling near the base of the leaf.
- Roll the leaf tightly, tucking in the sides to secure the filling. Repeat with the remaining leaves and filling.
Cook the Stuffed Cabbage
- Preheat your oven to 350°F (175°C).
- Spread a thin layer of the tomato sauce in the bottom of a large baking dish. Arrange the stuffed cabbage rolls seam-side down in the dish.
- Pour the remaining sauce over the cabbage rolls, covering them completely.
- Cover the dish with aluminum foil and bake for 1 hour, or until the cabbage is tender and the filling is cooked through.
Garnish and Serve
- Remove from the oven and let cool for a few minutes. Garnish with chopped parsley and serve warm.
