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Ina Garten’s Stuffed Cabbage

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A comforting dish of cabbage leaves filled with savory ground meat and rice, perfect for family dinners.

Ingredients

Scale
  • 1 large head cabbage (Remove the core and peel leaves for rolling.)
  • 1 pound ground beef or ground chicken (Halal) (Can substitute with ground turkey for a lighter option.)
  • 1 cup white rice, uncooked (Use long-grain rice for best results.)
  • 1 medium onion, diced (Adds flavor to the filling.)
  • 2 cloves garlic, minced (Enhances the taste.)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika (Adds a depth of flavor.)
  • 1 large egg (Helps bind the filling.)
  • 1 can (15 oz) tomato sauce (Use your favorite brand.)
  • 1 cup beef or chicken broth (Halal) (Essential for baking.)
  • 2 tablespoons olive oil (For sautéing the onion and garlic.)
  • to taste Fresh parsley for garnish (Optional.)

Instructions

  1. Prepare the Cabbage: Start by bringing a large pot of water to a boil. Carefully remove the core from the cabbage and peel off the leaves, laying them aside. Blanch the leaves in boiling water for about 2-3 minutes until they are pliable. Drain and set aside.
  2. Sauté the Aromatics: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes. Toss in the minced garlic for just a minute, allowing it to release its fragrant aroma.
  3. Make the Filling: In a large bowl, combine the sautéed onions and garlic with the ground meat, uncooked rice, egg, salt, pepper, and smoked paprika. Mix everything together until fully incorporated.
  4. Assemble the Cabbage Rolls: Take a softened cabbage leaf and spoon about 2-3 tablespoons of the filling onto its center. Fold in the sides and roll tightly, placing each roll seam side down in a baking dish.
  5. Prepare for Baking: Pour the can of tomato sauce over the assembled rolls, ensuring they are well-covered. Add the broth to the bottom of the dish to keep the rolls moist during baking.
  6. Bake to Perfection: Cover the baking dish with aluminum foil and bake in a preheated oven at 350°F (175°C) for 1 hour.
  7. Garnish and Serve: Remove the foil and let the stuffed cabbage rest for about 10 minutes before serving. Sprinkle freshly chopped parsley over the top.

Notes

Store any leftovers in an airtight container for up to 4 days or freeze for up to 3 months.

Nutrition

Find it online: https://delishrecipezbylucy.com/stuffed-cabbage-recipe-ina-garten/

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