Ina Garten Stuffed Cabbage Recipe

This Ina Garten Stuffed Cabbage Recipe is ideal for a night in because it is both tasty and healthy. Rice and lean minced beef are wrapped in a cabbage leaf and baked with a flavorful tomato sauce. This simple Polish cabbage roll recipe is a wonderful option for a low-carb, gluten-free, and hearty family dinner that everyone will enjoy.

What Are Stuffed Cabbage Rolls?

Ground pork, rice, and other ingredients are frequently used as the filling for stuffed cabbage rolls, which are then enveloped in cabbage leaves that have been cooked until they are wilted.

Ingredients

• 1 large head of cabbage green

For Tomato Sauce

• 2 tablespoons of oil, such as olive or avocado
• The equivalent of 1 cup of coarsely chopped sweet onion, split
• 2 cloves of crushed garlic
• The 15-ounce cans of tomato paste
• Only 1 tablespoon of crushed jarred tomatoes
• Salsa de Worcester 1 tbsp.
• Optional sugar content one tablespoon
• Half a teaspoon of salt is the daily maximum quantity
• A dash of black pepper

Filling

• 1 pound of ground meat, beef or turkey
• A cup of prepared rice, either white or brown
• 1/2 cup sliced sweet onion, split
• A single minced garlic clove
• 1 egg
• 1 tsp. of salt
• 1/4 teaspoon Cracked Black Pepper
• 3 tbsp. of coarsely chopped fresh parsley
• ¼ tsp. Paprika
• ⅛ tsp. Cayenne pepper

Instructions

1. Preheat oven to 350°F.
2. A large saucepan of water must be heated to a boil.
3. Remove approximately 1 inch from the root of the cabbage.
4. In a pot of boiling water, boil the entire head of cabbage for 4-5 minutes, or until the leaves are readily peeled and malleable.
5. Remove the cabbage head from the scalding water and place it on a kitchen towel to drain.
6. After the head of the cabbage has cooled to the touch, carefully remove 12 leaves without tearing them.

For Tomato Sauce

1. Oil and chopped onion should be combined in a big skillet over medium heat. The onion should be sautéed for 2–3 minutes, or until tender. Add the crushed garlic and continue to sauté for another minute.
2. In a mixing bowl, combine tomato sauce, crushed tomatoes, Worcestershire sauce, sugar, one teaspoon of salt, and half a teaspoon of black pepper. Stir everything together to combine.
3. Bring the mixture to a simmer over high heat. For ten to fifteen minutes, simmer, covered, on medium heat.

For Cabbage Roll

1. Mix filling components in a large bowl. Combine items with a potato masher.
2. One cabbage leaf on a chopping block. V-cut each leaf’s base to remove the stiff rib’s lowest 1-2 inches.
3. Fill each leaf with about 3-4 scoops of filling.
4. Fold the leaf right side over the center, then the left.
5. Roll the cabbage leaf from the bottom.
6. Repeat with remaining filling and cabbage leaves.
7. Coat a 913-inch baking dish with nonstick oil spray. Cover the dish with tomato sauce.
8. Place cabbage rolls seam-side-down in two rows of six.
9. Aluminum wraps the baking dish and bake for 60–75 minutes in a preheated oven.

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Print Recipe

Ina Garten Stuffed Cabbage Recipe

This Ina Garten Stuffed Cabbage Recipe is ideal for a night in because it is both tasty and healthy. Rice and lean minced beef are wrapped in a cabbage leaf and baked with a flavorful tomato sauce.

Prep Time30 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 30 minutes mins

Course: Dinner

Cuisine: American

Servings: 6

Calories: 408kcal

Ingredients

• 1 large head of cabbage green

For Tomato Sauce

• 2 tablespoons of oil, such as olive or avocado
• The equivalent of 1 cup of coarsely chopped sweet onion, split
• 2 cloves of crushed garlic
• The 15-ounce cans of tomato paste
• Only 1 tablespoon of crushed jarred tomatoes
• Salsa de Worcester 1 tbsp.
• Optional sugar content one tablespoon
• Half a teaspoon of salt is the daily maximum quantity
• A dash of black pepper

For Filling

• 1 pound of ground meat, beef or turkey
• A cup of prepared rice, either white or brown
• 1/2 cup sliced sweet onion, split
• A single minced garlic clove
• 1 egg
• 1 tsp. of salt
• 1/4 teaspoon Cracked Black Pepper
• 3 tbsp. of coarsely chopped fresh parsley
• ¼ tsp. Paprika
• ⅛ tsp. Cayenne pepper

Instructions

• Preheat oven to 350°F.
• A large saucepan of water must be heated to a boil.
• Remove approximately 1 inch from the root of the cabbage.
• In a pot of boiling water, boil the entire head of cabbage for 4-5 minutes, or until the leaves are readily peeled and malleable.
• Remove the cabbage head from the scalding water and place it on a kitchen towel to drain.
• After the head of the cabbage has cooled to the touch, carefully remove 12 leaves without tearing them.

For Tomato Sauce

• Oil and chopped onion should be combined in a big skillet over medium heat. The onion should be sautéed for 2–3 minutes, or until tender. Add the crushed garlic and continue to sauté for another minute.
• In a mixing bowl, combine tomato sauce, crushed tomatoes, Worcestershire sauce, sugar, one teaspoon of salt, and half a teaspoon of black pepper. Stir everything together to combine.
• Bring the mixture to a simmer over high heat. For ten to fifteen minutes, simmer, covered, on medium heat.

For Cabbage Rolls

• Mix filling components in a large bowl. Combine items with a potato masher.
• One cabbage leaf on a chopping block. V-cut each leaf's base to remove the stiff rib's lowest 1-2 inches.
• Fill each leaf with about 3-4 scoops of filling.
• Fold the leaf right side over the center, then the left.
• Roll the cabbage leaf from the bottom.
• Repeat with remaining filling and cabbage leaves.
• Coat a 913-inch baking dish with nonstick oil spray. Cover the dish with tomato sauce.
• Place cabbage rolls seam-side-down in two rows of six.
• Aluminum wraps the baking dish and bake for 60–75 minutes in a preheated oven.

Emma

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