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–+ servings

Ina Garten's Easy Stuffed Cabbage Recipe

Ina Garten's stuffed cabbage recipe wraps seasoned meat and rice in tender leaves, simmered in a rich tomato sauce for a comforting classic.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: European
Ingredients Method Notes

Ingredients
  

  • 1 large head green cabbage
  • 1 pound ground beef preferably lean
  • 1/2 pound ground turkey
  • 1 cup cooked rice
  • 1 small yellow onion finely chopped
  • 1 large egg
  • 2 cloves garlic minced
  • 2 tablespoons parsley chopped
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil California olive oil recommended
  • 1 large yellow onion chopped
  • 3 cloves garlic minced
  • 1 can canned crushed tomatoes 28 ounces
  • 2 tablespoons tomato paste
  • 1 tablespoon brown sugar
  • 1 tablespoon red wine vinegar added to beef broth
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon black pepper

Method
 

Prepare the Cabbage
  1. Bring a large pot of water to a boil. Core the cabbage and gently separate 12 large outer leaves.
  2. Blanch the cabbage leaves in boiling water for one to two minutes until pliable. Transfer to a kitchen towel to drain.
Make the Filling
  1. Combine ground beef, ground pork, cooked rice, chopped onion, egg, garlic, parsley, salt, and pepper in a large mixing bowl. Mix thoroughly until well blended.
Prepare the Sauce
  1. Heat olive oil in a large saucepan over medium heat. Add the chopped onion and cook for 5 to 7 minutes until soft.
  2. Stir in the garlic and cook for one minute. Add the crushed tomatoes, tomato paste, brown sugar, red wine vinegar, salt, and pepper. Simmer for ten minutes to allow the flavors to combine.
Assemble the Stuffed Cabbage
  1. Place two to three tablespoons of filling near the base of a cabbage leaf laid flat.
  2. Tightly roll the leaf, tucking in the sides to enclose the filling. Repeat with the remaining leaves and filling.
Cook the Stuffed Cabbage
  1. Preheat the oven to 350°F (175°C).
  2. Coat the bottom of a large baking dish with a thin layer of tomato sauce. Place the stuffed cabbage rolls in the dish with the seams facing down.
  3. Cover the cabbage rolls completely with the remaining sauce.
  4. Cover the dish with aluminum foil and bake for one hour, or until the cabbage is tender and the filling is fully cooked.
Garnish and Serve
  1. Remove the dish from the oven, allow it to cool briefly, garnish with chopped parsley, and serve warm.

Notes

Ingredient Flexibility: I love using a mix of beef and turkey for a lighter filling, but you can use all beef or even ground lamb for a richer flavor if that's what you have on hand.
Cabbage Prep Secret: When blanching the leaves, I always keep a few extra leaves handy.
A leaf or two inevitably tears, and having spares means I don't have to stop and re-boil water.
Sauce Simmering Tip: Letting the sauce simmer for the full ten minutes is non-negotiable in my kitchen.
It mellows the sharp tomato flavor and lets the brown sugar and vinegar really sing together.
Storage Advice: These keep wonderfully.
I store any leftovers in an airtight container in the fridge for up to four days, and they reheat beautifully in a covered dish in the oven.
Assembly Trick: My biggest mistake early on was overstuffing the leaves.
Use about a quarter cup of filling per leaf.
It seems small, but it rolls neatly and cooks through perfectly without bursting.
Serving Suggestion: I always serve this with a thick slice of crusty bread to soak up every last bit of that delicious tomato sauce.
A simple green salad on the side makes it a complete meal.
Rice Note: I use plain white rice, but leftover cooked rice from last night's takeout works just as well.
The key is that it's already cooked and cooled so it doesn't absorb all the moisture from the meat.