Easy Ina Garten Stuffed Cabbage Rolls Recipe That Wows Every Time

Stuffed cabbage rolls embody the soul-warming essence of home-cooked comfort food that transforms ordinary ingredients into an extraordinary culinary experience.

These delicate parcels wrap tender meat and fragrant herbs within soft, verdant cabbage leaves, creating a harmonious blend of textures and flavors.

Traditional recipes passed through generations showcase the remarkable versatility of this timeless dish.

Mediterranean and Eastern European cuisines have long celebrated these delectable rolls as a testament to resourceful cooking.

Skilled home chefs understand how carefully selecting ingredients can elevate a simple recipe into something truly memorable.

Each roll represents a delicate balance of protein, vegetables, and seasonings that promises a satisfying meal.

Families gather around the table, eagerly anticipating the first warm, savory bite: Prepare to be delighted.

What Makes Ina Garten’s Stuffed Cabbage Rolls a Delicious Tradition

• Savor Hearty Comfort: These stuffed cabbage rolls deliver a warm, satisfying meal that wraps you in delicious nostalgia, perfect for chilly evenings and family gatherings.
• Master Complex Flavors Easily: The recipe blends rich tomato sauce with sweet raisins and red wine vinegar, creating a complex taste profile that's surprisingly simple to prepare, even for novice cooks.
• Transform Humble Ingredients: Ina Garten's technique turns basic ground meat, cabbage, and pantry staples into an elegant dish that feels like a gourmet restaurant experience without complicated techniques or expensive ingredients.

Essential Ingredients for Ina Garten’s Stuffed Cabbage Rolls

• Ground Chuck: Hearty base for the filling, choose meat with moderate fat content for juicy texture.
• Eggs: Binding agent that helps hold the filling together, fresh eggs work best.

• Onions, Chopped: Provides depth of flavor and sweetness to both sauce and filling.
• Cabbage Leaves: Wrapper for the rolls, look for large, pliable leaves without tears.
• Thyme: Adds earthy, herbal notes to the meat mixture.

• Crushed Tomatoes: Rich base for the sauce, provides tangy and robust flavor.
• Red Wine Vinegar: Adds bright acidity to balance the sauce.
• Brown Sugar: Brings subtle sweetness and helps round out sauce flavors.
• Raisins: Adds unexpected sweetness and texture to the sauce.
• Breadcrumbs: Helps bind the filling and adds lightness to the meat mixture.
• Rice: Provides texture and substance to the filling.
• Salt and Pepper: Essential seasonings to enhance overall taste.
• Olive Oil: Used for sautéing and adding richness to the sauce.

How to Make Ina Garten’s Stuffed Cabbage Rolls

Step 1: Craft the Flavor-Packed Sauce

• Crushed tomatoes
• Red wine vinegar
• Brown sugar
• Raisins
• Salt
• Pepper

Stir and bring to a boil, then reduce heat. Simmer for 30 minutes, stirring occasionally to prevent sticking.

Step 2: Prepare the Cabbage Leaves

Fill a large pot with water and bring to a boil. Remove the cabbage core and submerge the whole head. Boil for 5 minutes, carefully removing softened leaves one at a time. Continue until you have at least 14 large, pliable leaves.

Step 3: Mix the Hearty Filling

• Ground chuck
• Lightly beaten eggs
• Finely chopped onions
• Breadcrumbs
• Rice
• Thyme
• Salt
• Pepper

Stir in of prepared sauce until ingredients are well blended.

Step 4: Warm Up the Oven

Set the oven to 350°F (175°C) to prepare for baking.

Step 5: Create Perfectly Rolled Cabbage Packages

Spread of sauce in the bottom of a large Dutch oven. Trim the thick rib from each cabbage leaf to make rolling easier. Place 1/3 to of filling in the center of each leaf. Roll tightly, folding sides inward.

Step 6: Layer with Love

Arrange rolls seam-side down in the Dutch oven. Drizzle sauce between layers. Continue layering rolls and sauce until all are nestled in the pot. Pour any remaining sauce over the top.

Step 7: Bake to Perfection

Cover the Dutch oven and slide into the preheated oven. Bake for 1 hour until meat is fully cooked and rice is tender. Let rest for a few minutes before serving. Optional: Top with extra sauce for an extra flavor boost.

Pro Tips for Ina Garten’s Stuffed Cabbage Rolls

• Boost Flavor with Garlic Whispers: Drop 2 finely minced garlic cloves into the simmering sauce, transforming each bite with a deep, aromatic warmth that dances through the cabbage rolls.
• Temper Meat for Seamless Mixing: Rest ground chuck at room temperature for 15 minutes before combining ingredients, ensuring smooth blending and consistent texture throughout the filling.
• Freeze-Hack Cabbage Leaves: Stash a whole cabbage head in the freezer overnight, then thaw before preparation. Leaves will naturally soften, making roll-ups a breeze without wrestling tough greens.
• Banish Moisture with Towel Technique: After boiling cabbage, gently press leaves with paper towels, eliminating excess water and preventing a watery sauce that could compromise your dish's delightful density.
• Select Meat with Precision: Choose ground chuck with a moderate fat content (around 80/20) to guarantee juicy, flavorful rolls that won't dry out during baking.

How to Store Ina Garten’s Stuffed Cabbage Rolls

• Preserve Whole: Wrap individual cabbage rolls tightly in plastic wrap, then place inside a vacuum-sealed bag. Removing excess air prevents freezer burn and locks in robust flavors, extending storage life up to 4 months with minimal taste degradation.
• Sauce Separation: Store sauce and cabbage rolls separately in different containers. This technique prevents soggy rolls and maintains crisp texture, allowing flexible reheating options and preserving individual components' integrity for maximum taste quality.
• Smart Portioning: Divide cabbage rolls into single-serving freezer containers before storing. Label each container with date and contents, enabling quick identification and supporting convenient meal planning for busy households. Quick defrosting becomes effortless when portioned strategically.

Fun Twists on Ina Garten’s Stuffed Cabbage Rolls

• Vegetarian Veggie Stuffing: Replace ground chuck with a hearty mix of lentils, quinoa, and chopped mushrooms for a plant-based version that keeps the same comforting texture and flavor profile.
• Mediterranean Herb Infusion: Swap thyme with fresh oregano and parsley, and add crumbled feta cheese to the filling. Use kalamata olives in the sauce for a Greek-inspired cabbage roll experience.
• Spicy Korean Fusion: Incorporate gochujang paste into the sauce, mix kimchi into the filling, and sprinkle with green onions. Use ground pork instead of beef to create a bold, tangy Korean-style cabbage roll.
• Lean Turkey Alternative: Substitute ground chuck with ground turkey breast for a lighter, lower-fat version. Enhance the filling with additional herbs and a touch of garlic to boost the flavor profile.

Ina Garten’s Stuffed Cabbage Rolls: A Savory Delight

Culinary journeys often lead us to soul-warming dishes like Ina Garten’s stuffed cabbage rolls, where comfort meets sophisticated flavor.

Mediterranean influences dance through this recipe, connecting generations of home cooks with rich, hearty traditions.

Complex yet approachable, these cabbage rolls showcase how simple ingredients can create extraordinary meals.

Garten’s expertise transforms humble components into a symphony of taste and texture that lingers long after the last bite.

Memories emerge from each carefully rolled parcel, carrying whispers of family gatherings and cherished recipes passed down through time.

Passionate cooks know great dishes tell stories – and you are invited to share this narrative, spreading culinary inspiration through likes, comments, and heartfelt connections that celebrate cooking’s magical ability to unite us.

Ina Garten Stuffed Cabbage Rolls Recipe

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4.8 from 35 reviews

• Total Time: 1 hour 30 minutes
• Yield: 6 1x

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Description

Ina Garten’s classic stuffed cabbage rolls blend hearty ground beef, rice, and aromatic spices into a comforting Jewish-American dish. Warm cabbage leaves lovingly embrace savory fillings, promising a soul-satisfying meal that connects heritage and home cooking with delicious simplicity.

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Ingredients

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Main Ingredients:

• 2.5 pounds ground chuck
• 1 large head Savoy or green cabbage
• 3 extra-large eggs
• ½ cup uncooked white rice
• ½ cup plain dried breadcrumbs

Vegetables and Aromatics:

• 1.5 cups chopped yellow onions
• 1 teaspoon minced fresh thyme leaves
• ¼ cup red wine vinegar

Liquid and Seasoning Ingredients:

• 3 tablespoons good olive oil
• 2 cans (28-ounce each) of crushed tomatoes and their juice
• ½ cup lightly packed light brown sugar
• ½ cup raisins
• 1.5 teaspoons kosher salt
• ¾ teaspoon freshly ground black pepper
• 1.5 teaspoons kosher salt
• ½ teaspoon freshly ground black pepper

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Instructions

1. Craft a rich, robust sauce by warming olive oil (44 milliliters or 3 tablespoons) in a spacious saucepan over medium heat. Sauté finely diced onions until they become translucent and fragrant, approximately 8 minutes. Incorporate crushed tomatoes, red wine vinegar, brown sugar, plump raisins, kosher salt, and cracked black pepper. Vigorously stir the mixture, bringing it to a vigorous boil, then reduce to a gentle simmer. Allow the sauce to develop depth and complexity for 30 minutes, stirring intermittently to prevent scorching.
2. Prepare the cabbage leaves by bringing a generously sized pot of water to a rolling boil. Carefully remove the cabbage’s dense core, then submerge the entire head into the bubbling water. Gently extract softened leaves after 5 minutes, repeating the process until you have a minimum of 14 expansive leaves suitable for wrapping.
3. Develop the filling by combining ground chuck, lightly whisked eggs, minced onions, breadcrumbs, uncooked rice, fresh thyme leaves, salt, and pepper in a large mixing bowl. Integrate 1 cup (237 milliliters) of the prepared sauce, mixing thoroughly until all ingredients are evenly distributed.
4. Calibrate the oven temperature to 350°F (175°C), creating an ideal environment for baking the cabbage rolls.
5. Create the rolls by spreading 1 cup (237 milliliters) of sauce across the bottom of a robust Dutch oven. Trim the thick central rib from each cabbage leaf to facilitate easier rolling. Position 85 to 170 grams (1/3 to 1/2 cup) of filling in the center of each leaf. Fold the sides inward and roll tightly, securing the filling within.
6. Strategically arrange the rolls seam-side down in the Dutch oven. Drizzle sauce between each layer, continuing until all rolls are nestled in the pot. Generously coat the top layer with any remaining sauce.
7. Seal the Dutch oven with its lid and place in the preheated oven. Bake for 1 hour, ensuring the meat is thoroughly cooked and the rice reaches perfect tenderness. Allow the dish to rest briefly before serving, optionally garnishing with an additional splash of sauce.

Notes

• Carefully select large, unblemished cabbage leaves to ensure smooth, tear-free rolling.
• Gently boil cabbage leaves to soften without causing damage, creating perfect wrappers for the filling.
• Choose ground chuck for its rich flavor and ideal fat content, guaranteeing a juicy, tender mixture.
• Balance the sauce with brown sugar, creating a subtle sweetness that cuts through the tangy vinegar.
• Surprise your taste buds with raisins, adding unexpected depth to the robust tomato-based sauce.
• Let thyme work its magic, bringing an earthy herbal note that elevates the meaty filling.

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

Nutrition

• Serving Size: 6
• Calories: 570
• Sugar: 18 g
• Sodium: 800 mg
• Fat: 36 g
• Saturated Fat: 12 g
• Unsaturated Fat: 20 g
• Trans Fat: 1 g
• Carbohydrates: 33 g
• Fiber: 3 g
• Protein: 25 g
• Cholesterol: 150 mg