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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Calibrate the oven temperature to 350°F (175°C), creating an ideal environment for baking the cabbage rolls.
- 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.
- 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.
- 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