Stuffed Cabbage Rolls Recipe by Ina Garten with a Cozy Touch

Stuffed cabbage rolls transform humble ingredients into a soul-stirring symphony of flavor that dances across your palate.

These culinary gems bundle robust meat and aromatic herbs within emerald cabbage leaves, creating a mouthwatering masterpiece.

Generations of home cooks have perfected this hearty dish, weaving cultural traditions into every delicate fold.

Mediterranean and Eastern European kitchens have long cherished these rolls as a testament to ingenious cooking.

Skilled chefs understand that selecting premium ingredients can elevate a simple recipe into a stunning masterpiece.

Each tender roll promises a harmonious blend of protein, vegetables, and carefully curated seasonings that whisper comfort and nostalgia.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 30 minutes

Calories: 500 kcal

Servings: 8

Ingredients in Ina Garten’s Stuffed Cabbage Rolls

• Olive Oil: Select a high-quality, cold-pressed variety for richer flavor.
• Onions: Choose firm, fresh bulbs with no soft spots or sprouting.
• Crushed Tomatoes, Red Wine Vinegar: Opt for San Marzano tomatoes and aged vinegar for depth.
• Brown Sugar, Raisins: Use dark brown sugar for caramel notes and plump, soft raisins.
• Salt, Pepper: Grab kosher salt and freshly ground black pepper for maximum taste.

• Ground Chuck: Select 80/20 lean-to-fat ratio for juiciest texture.
• Eggs: Use fresh, room-temperature eggs for better binding.
• Breadcrumbs, Rice: Pick plain breadcrumbs and long-grain white rice for ideal consistency.
• Onions: Finely mince for even distribution in filling.
• Thyme: Use fresh thyme leaves for bright, herbaceous undertones.
• Salt, Pepper: Season generously to enhance meat's natural flavors.

• Cabbage: Select large, fresh green cabbage heads with crisp, unblemished leaves.
• Water: Use filtered water for boiling to ensure clean taste.

Cooking Tools for Ina’s Cabbage Rolls

• Large Saucepan: Perfect for creating rich, flavorful sauce with even heat distribution.
• Large Mixing Bowl: Spacious container for combining ground chuck and other filling ingredients.
• Large Pot: Essential for boiling and softening whole cabbage head.
• Dutch Oven: Versatile cooking vessel for layering and baking cabbage rolls.
• Cutting Board: Stable surface for chopping onions and preparing ingredients.
• Chef's Knife: Sharp tool for precise ingredient preparation.
• Wooden Spoon: Great for stirring sauce and mixing filling without scratching cookware.
• Measuring Cups/Spoons: Accurate measuring for consistent recipe results.
• Colander: Helpful for draining and managing boiled cabbage leaves.
• Oven Mitts: Protective gear for handling hot cookware safely.

How to Prepare Stuffed Cabbage Rolls (Ina Garten Way)

Simmer Savory Cabbage Rolls

• Craft Flavor-Packed Sauce

Create a delectable sauce by sautéing onions in olive oil until soft and translucent. Add crushed tomatoes, red wine vinegar, brown sugar, raisins, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 30 minutes, stirring occasionally to develop rich, deep flavors.

• Prepare Cabbage Leaves

Boil a whole cabbage head in water, gently separating softened leaves as they become pliable. Remove leaves carefully, ensuring they’re large enough for rolling and free from tough stems.

• Mix Hearty Filling

Combine ground chuck, eggs, chopped onions, breadcrumbs, rice, thyme, salt, and pepper in a large bowl. Blend with a portion of the prepared sauce to create a moist, flavorful mixture that holds together perfectly.

• Assemble Delicious Rolls

Spread sauce in the bottom of a Dutch oven. Trim cabbage leaf ribs to make rolling easier. Spoon filling into the center of each leaf, rolling tightly and tucking in the sides to create neat, compact packages.

• Bake to Perfection

Layer rolled cabbage bundles in the Dutch oven, drizzling sauce between each layer. Cover and bake in a preheated 350°F oven for one hour until the meat is fully cooked and rice is tender. Let the rolls rest briefly before serving, allowing flavors to meld and settle. For an extra burst of flavor, add a final drizzle of sauce on top.

Tips to Elevate Stuffed Cabbage Rolls

• Boost Your Cabbage Rolls Mastery
• Customize the Meat Blend: Swap ground chuck with a mix of ground pork and beef for deeper, richer flavor profiles. Experiment with different meat ratios to find your perfect combination.
• Vegetarian Twist: Replace meat with lentils, quinoa, or plant-based ground alternatives. Add extra herbs like sage or rosemary to enhance the vegetarian filling's complexity.
• Sauce Sophistication: Spike the tomato sauce with a splash of Worcestershire sauce or smoked paprika for unexpected depth. Consider adding a pinch of red pepper flakes for subtle heat that builds warmth.
• Storage and Reheat Magic: Freeze individual rolls wrapped tightly in foil for up to 3 months. Thaw overnight in refrigerator and reheat gently in oven at 325°F, covered with foil to prevent drying out.

Presenting Stuffed Cabbage in Style

• Serve with Hearty Companions: Pair these cabbage rolls with creamy mashed potatoes or fluffy white rice to soak up the delicious sauce.
• Garnish for Gourmet Flair: Sprinkle fresh chopped parsley or dill on top to add a bright, herbal touch that elevates the dish's appearance and flavor.
• Make It a Complete Meal: Add a crisp green salad or roasted seasonal vegetables on the side to balance the rich, savory cabbage rolls and create a well-rounded dinner experience.
• Comfort Food Presentation: Serve directly from the Dutch oven for a rustic, family-style meal that invites everyone to dig in and enjoy the warm, homemade goodness.

Meal Prep Tips for Cabbage Rolls Leftovers

• Meal Planning & Storage Advice
• Batch Cooking Brilliance: Prepare a double batch of stuffed cabbage rolls and freeze half for quick future meals. Separate into portion-sized containers for easy weeknight dinners.
• Refrigeration Rescue: Store leftover rolls in an airtight container in the refrigerator for up to 4 days. Seal tightly to maintain moisture and prevent flavor loss.
• Smart Freezing Strategy: Wrap individual rolls or the entire dish in freezer-safe containers. They'll stay delicious for up to 3 months when properly sealed. Thaw overnight in the refrigerator before reheating.
• Reheating Perfection: Warm refrigerated or thawed rolls gently in the oven at 325°F, covered with aluminum foil. Add a splash of extra sauce to keep the meat tender and prevent drying. Microwave works in a pinch, but oven heating preserves the original texture and flavor best.

Comforting Ina Garten Stuffed Cabbage Rolls Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 31 reviews

• Total Time: 1 hour 30 minutes
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Ina Garten’s classic stuffed cabbage rolls blend hearty ground beef, rice, and tangy tomato sauce in a comforting Jewish-American dish. Polish and Romanian influences shine through these tender cabbage parcels that promise warmth and delicious tradition you can savor.

---

Ingredients

Scale 1x2x3x

• 2.5 lbs (1.13 kg) ground chuck
• 1 large head Savoy or green cabbage
• 3 extra-large eggs
• 2 cans (28 oz/794 g each) crushed tomatoes and their juice
• 1.5 cups chopped yellow onions
• ½ cup uncooked white rice
• ½ cup plain dried breadcrumbs
• ½ cup lightly packed light brown sugar
• ½ cup raisins
• ¼ cup red wine vinegar
• 3 tbsps good olive oil
• 1 tsp minced fresh thyme leaves
• 3 tsp kosher salt
• 7/8 tsp freshly ground black pepper

Cook Mode Prevent your screen from going dark

---

Instructions

1. Sauce Creation: Heat olive oil in a saucepan over medium heat. Sauté onions until translucent, then blend in crushed tomatoes, red wine vinegar, brown sugar, raisins, salt, and pepper. Bring to a boil, then simmer for 30 minutes, stirring occasionally to develop rich, complex flavors.
2. Cabbage Preparation: Boil water in a large pot. Remove cabbage core and submerge the head, extracting softened leaves carefully. Repeat until obtaining at least 14 flexible leaves for wrapping.
3. Filling Composition: Combine ground chuck, eggs, onions, breadcrumbs, rice, thyme, salt, and pepper in a mixing bowl. Incorporate 1 cup of prepared sauce, mixing thoroughly to ensure even distribution.
4. Oven Setup: Preheat oven to 350°F (175°C), creating an optimal cooking environment.
5. Rolling Technique: Spread 1 cup of sauce in a Dutch oven base. Trim thick cabbage leaf ribs. Place filling in leaf centers, fold sides inward, and roll tightly. Arrange rolls seam-side down, layering with sauce between each roll.
6. Baking Process: Cover Dutch oven and bake for 1 hour, ensuring meat is fully cooked and rice becomes tender. Let the dish rest briefly before serving, optionally adding an extra sauce drizzle.

Notes

• Leaf Preparation Tip: Remove thick cabbage stem edges carefully to ensure smooth, even rolling and prevent tough, chewy textures in your final dish.
• Sauce Development Hack: Simmer sauce slowly to concentrate flavors, developing rich depth that transforms ordinary stuffed cabbage into an extraordinary culinary experience.
• Rolling Technique Master: Pack filling gently but firmly, avoiding overstuffing which could cause rolls to burst during baking and lose delicious filling.
• Temperature Control Trick: Cover Dutch oven completely to trap moisture, guaranteeing tender, succulent cabbage rolls that remain juicy and flavorful throughout cooking process.

• Prep Time: 30 minutes
• Cook Time: 1 hour 30 minutes
• Category: Dinner, Lunch
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 500
• Sugar: 12g
• Sodium: 800mg
• Fat: 25g
• Saturated Fat: 8g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 4g
• Protein: 30g
• Cholesterol: 150mg