Mohamed Shili Easy, simple, and takes around 1 hour and 50 minutes to make, this Ina Garten Stuffed Cabbage Rolls is prepared using cabbage, ground chuck, crushed tomatoes, onions, and breadcrumbs. This hearty Ina Garten Stuffed Cabbage Rolls recipe makes a comforting dinner that can serve up to 6 people.
Ina Garten Stuffed Cabbage Rolls Ingredients
- 3 tablespoons good olive oil
- 1 1/2 cups chopped yellow onions
- 2 cans (28-ounce each) of crushed tomatoes and their juice
- 1/4 cup red wine vinegar
- 1/2 cup lightly packed light brown sugar
- 1/2 cup raisins
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1 large head Savoy or green cabbage
For the filling:
- 2 1/2 pounds ground chuck
- 3 extra-large eggs, lightly beaten
- 1/2 cup finely chopped yellow onions
- 1/2 cup plain dried breadcrumbs
- 1/2 cup uncooked white rice
- 1 teaspoon minced fresh thyme leaves
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
How To Make Ina Garten Stuffed Cabbage Rolls
- Prepare the Sauce: Heat 3 tablespoons of olive oil in a large saucepan over medium heat. Add chopped onions and cook for about 8 minutes until translucent. Add crushed tomatoes, red wine vinegar, brown sugar, raisins, salt, and pepper. Stir well and bring to a boil, then reduce heat. Simmer for 30 minutes, stirring occasionally to prevent sticking.
- Prep the Cabbage: Bring a large pot of water to a boil. Cut out the cabbage core, then place the whole head into the boiling water. Boil for 5 minutes, removing softened leaves one at a time. Repeat until you have at least 14 large leaves for rolling.
- Make the Filling: In a large bowl, mix the ground chuck, lightly beaten eggs, finely chopped onions, breadcrumbs, rice, thyme, salt, and pepper. Add 1 cup of the sauce to the mixture, stirring until all ingredients are well combined.
- Preheat Your Oven: Preheat the oven to 350°F (175°C) to prepare it for baking while you assemble the cabbage rolls.
- Assemble the Rolls: Spread 1 cup of sauce in the bottom of a large Dutch oven. Cut the thick rib from each cabbage leaf to make it easier to roll. Place about 1/3 to 1/2 cup of filling in the center of each leaf. Roll tightly, folding the sides inward as you go.
- Layer the Rolls: Place each roll seam-side down in the Dutch oven. Pour some sauce over the rolls. Continue layering the rolls, adding sauce between each layer until all are in the pot. Pour any remaining sauce over the top layer of rolls.
- Bake and Serve: Cover the Dutch oven and place it in the preheated oven. Bake for 1 hour until the meat is cooked and the rice is tender. Remove from the oven and let it rest for a few minutes before serving hot with extra sauce on top if desired.
Recipe Tips
- Add some garlic: Mince 2 cloves of garlic and add it to the sauce while simmering for a richer and deeper flavor that complements the cabbage rolls perfectly.
- Use room temperature meat: Let the ground chuck sit at room temperature for about 15 minutes before mixing the filling. This helps ingredients blend better for even cooking.
- Freeze the cabbage first: If boiling cabbage is tricky, freeze the cabbage head overnight. Thaw it before using; the leaves will soften naturally, making them easier to roll.
- Drain excess cabbage water: After boiling the cabbage, pat the leaves dry with paper towels to remove excess water. This keeps the sauce from becoming too thin during baking.
What To Serve With Stuffed Cabbage Rolls
Serve your hearty stuffed cabbage rolls with roasted garlic potatoes, creamy polenta, buttery sautéed spinach, herbed couscous, and honey-glazed carrots.
You can also pair them with balsamic roasted mushrooms, apple-fennel slaw, or a zesty chickpea and lemon salad for a fresh contrast.
How To Store Stuffed Cabbage Rolls
To Refrigerate: Place the stuffed cabbage rolls in an airtight container. Arrange them in a single layer, pouring any leftover sauce over the top. Refrigerate for up to 3 days to maintain freshness and prevent drying out.
To Freeze: Lay the cabbage rolls in a freezer-safe container with sauce between each layer. Freeze for up to 2 months, ensuring a tight seal to prevent freezer burn and preserve the flavor.
How To Reheat Stuffed Cabbage Rolls
In The Oven: Preheat your oven to 350°F (175°C). Place the rolls in a baking dish, adding a bit of extra sauce if dry. Cover with foil and bake for 25 minutes or until heated through.
In The Microwave: Place rolls in a microwave-safe dish, add sauce, and cover loosely with a lid. Microwave on medium for 3-4 minutes, turning halfway to ensure even heating.
In The Air Fryer: Preheat the air fryer to 350°F (175°C). Place the rolls in the basket and cook for 5-7 minutes. Brush with a bit of sauce halfway through for extra moisture.
Frequently Asked Questions
How Do I Prevent Cabbage Leaves from Tearing While Rolling?
To prevent cabbage leaves from tearing, make sure they are thoroughly softened before rolling. Boiling or freezing the cabbage will help soften the leaves, making them more flexible and less prone to tearing. Carefully remove the thick rib from each leaf to make rolling even easier.
Can I Use a Different Meat for the Filling?
Yes, you can substitute ground chuck with ground turkey, chicken, pork, or a combination of these meats. If using leaner meat, consider adding a bit more sauce to keep the rolls moist during cooking since leaner meats can dry out quickly.
Can I Prepare Stuffed Cabbage Rolls Ahead of Time?
Yes, you can prepare stuffed cabbage rolls up to 24 hours in advance before baking. Assemble the rolls, layer them with sauce in a baking dish, then cover tightly and refrigerate. Bake them directly from the fridge, adding a few extra minutes to the cooking time if needed.
Ina Garten Stuffed Cabbage Rolls Nutrition Facts
- Calories: 450 kcal
- Carbohydrates: 39 g
- Protein: 30 g
- Fat: 23 g
- Saturated Fat: 8 g
- Cholesterol: 110 mg
- Sodium: 950 mg
- Potassium: 750 mg
- Fiber: 5 g
- Sugar: 14 g
Check out More Recipes From Ina Garten:
Ina Garten Stuffed Cabbage Rolls
Description
Easy, simple, and takes around 1 hour and 50 minutes to make, this Ina Garten Stuffed Cabbage Rolls is prepared using cabbage, ground chuck, crushed tomatoes, onions, and breadcrumbs. This hearty Ina Garten Stuffed Cabbage Rolls recipe makes a comforting dinner that can serve up to 6 people.
Ina Garten Stuffed Cabbage Rolls Ingredients
For the filling:
How To Make Ina Garten Stuffed Cabbage Rolls
- Prepare the Sauce: Heat 3 tablespoons of olive oil in a large saucepan over medium heat. Add chopped onions and cook for about 8 minutes until translucent. Add crushed tomatoes, red wine vinegar, brown sugar, raisins, salt, and pepper. Stir well and bring to a boil, then reduce heat. Simmer for 30 minutes, stirring occasionally to prevent sticking.
- Prep the Cabbage: Bring a large pot of water to a boil. Cut out the cabbage core, then place the whole head into the boiling water. Boil for 5 minutes, removing softened leaves one at a time. Repeat until you have at least 14 large leaves for rolling.
- Make the Filling: In a large bowl, mix the ground chuck, lightly beaten eggs, finely chopped onions, breadcrumbs, rice, thyme, salt, and pepper. Add 1 cup of the sauce to the mixture, stirring until all ingredients are well combined.
- Preheat Your Oven: Preheat the oven to 350°F (175°C) to prepare it for baking while you assemble the cabbage rolls.
- Assemble the Rolls: Spread 1 cup of sauce in the bottom of a large Dutch oven. Cut the thick rib from each cabbage leaf to make it easier to roll. Place about 1/3 to 1/2 cup of filling in the center of each leaf. Roll tightly, folding the sides inward as you go.
- Layer the Rolls: Place each roll seam-side down in the Dutch oven. Pour some sauce over the rolls. Continue layering the rolls, adding sauce between each layer until all are in the pot. Pour any remaining sauce over the top layer of rolls.
- Bake and Serve: Cover the Dutch oven and place it in the preheated oven. Bake for 1 hour until the meat is cooked and the rice is tender. Remove from the oven and let it rest for a few minutes before serving hot with extra sauce on top if desired.
