Ina Garten’s Stuffed Cabbage Roll Recipe is a comforting classic made with tender cabbage leaves filled with savory ground beef filling, top with a rich tomato sauce. This simple yet elegant dish is perfect for cozy family dinners or entertaining guests.
Ina Garten’s Stuffed Cabbage Rolls Recipe is the ultimate comfort food—warm, hearty, and full of rich flavor.
Tender cabbage leaves are wrapped around a delicious filling of ground beef, rice, and aromatic seasonings, then simmered in a savory tomato sauce until perfectly tender.
This classic dish is simple yet impressive, making it ideal for cozy family dinners or special gatherings.
It’s the kind of meal that fills your home with amazing aromas and your heart with satisfaction. It almost reminds you of being back to your grandma’s house, being with your family and friends, it’s a great classic dish.
Why You Will Love This Recipe!
- Classic Comfort Food – Warm, hearty, and satisfying, it’s the ultimate cozy meal.
- Flavor-Packed Filling – The mix of beef, rice, and herbs creates a rich, delicious bite every time.
- Homemade Tomato Sauce – Simmered to perfection for a deep, tangy flavor that ties it all together.
- Perfect for Make-Ahead Meals – Tastes even better the next day, making it great for meal prep.
- Ina Garten’s Signature Touch – Simple ingredients, elegant execution, and consistently delicious results!
Ina Garten’s Stuffed Cabbage Recipe Ingredients
- Green cabbage – Large leaves perfect for wrapping savory filling.
- Ground beef – Juicy, flavorful meat base for hearty rolls.
- Cooked rice – Adds texture and absorbs delicious tomato sauce.
- Onion – Finely chopped for sweet, aromatic flavor balance.
- Garlic – Freshly minced for a bold, savory depth.
- Egg – Binds the filling together while adding richness.
- Tomato sauce – Smooth, tangy sauce that coats each roll.
- Crushed tomatoes – Adds hearty texture and deep tomato flavor.
- Brown sugar – Balances acidity with a hint of sweetness.
- Red wine vinegar – Adds brightness and enhances the tomato sauce.
- Salt and black pepper – Essential seasonings to bring out flavor.
- Olive oil – Used to sauté vegetables for a rich base.
- Fresh parsley – Adds color and fresh herbal notes for garnish.
Ina Garten’s Stuffed Cabbage Recipe Instructions
Step One: Bring a large pot of salted water to a boil. Carefully place the whole head of cabbage into the boiling water and cook for about 2–3 minutes, just until the outer leaves soften. Gently peel off 10–12 large leaves, then set them aside to cool on a clean towel.
Step Two: In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic, and cook until softened and fragrant, about 3–4 minutes. Transfer to a large bowl and let cool slightly. Add the raw ground beef, cooked rice, egg, salt, and black pepper. Mix gently with a fork or your hands until just combined—don’t overmix.
Step Three: In a medium saucepan, combine the tomato sauce, crushed tomatoes, brown sugar, and red wine vinegar. Bring to a gentle simmer over medium heat, stirring occasionally, for 5–7 minutes. Taste and adjust seasoning as needed..
Step Four: Lay one cabbage leaf flat on your work surface. Spoon about ¼ cup of the raw meat mixture near the base of the leaf. Fold in the sides, then roll it up tightly, tucking in the edges to seal. Repeat with the remaining
Step Five: Spread a thin layer of tomato sauce on the bottom of a large baking dish. Arrange the cabbage rolls seam-side down in the dish. Pour the remaining sauce evenly over the top of the rolls.
Step Six: Cover the baking dish tightly with foil and bake at 350°F (175°C) for 1½ hours, or until the cabbage is tender and the meat is fully cooked through.
Ina Garten’s Stuffed Cabbage Rolls Recipe Tips
- Choose the right cabbage: Use a large, firm green cabbage with broad leaves for easy rolling. Smaller or torn leaves can make assembly tricky.
- Soften the leaves properly: Blanching the cabbage for 2–3 minutes makes them pliable without cooking them too much, so they hold the filling well.
- Don’t overmix the filling: Mix the raw ground beef, rice, and seasonings just until combined to keep the rolls tender.
- Seal the rolls tightly: Tuck in the sides when rolling to prevent the filling from spilling out during baking.
- Simmer in sauce: Ensure the rolls are fully covered with tomato sauce while baking to keep them moist and flavorful.
- Make ahead: These cabbage rolls taste even better the next day, making them perfect for preparing in advance.
- Garnish before serving: Sprinkle with fresh parsley or herbs for a bright, fresh touch and attractive presentation.
Storing, Freezing & Reheating Instructions
- Storing: Store leftover cabbage rolls in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in the oven or microwave until warmed through.
- Freezing: Place uncooked stuffed cabbage rolls in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag for up to 3 months. Thaw in the refrigerator before baking, or bake directly from frozen with extra cooking time.
- Reheating: To reheat cooked rolls, cover them with foil and warm in a 350°F (175°C) oven for 20–25 minutes, or microwave individually until heated through. Make sure the filling reaches a safe internal temperature of 165°F (74°C).
Ina Garten’s Stuffed Cabbage Rolls Recipe Faqs
Can I make these cabbage rolls ahead of time? Yes! You can assemble the rolls a day in advance and store them in the refrigerator until ready to bake. They also taste great as leftovers.
Can I freeze stuffed cabbage rolls? Absolutely. Freeze uncooked rolls individually on a baking sheet until firm, then transfer to a freezer-safe bag for up to 3 months. Thaw in the refrigerator before baking.
Can I use a different type of meat? Yes. Ground turkey, chicken, or a mix of beef and pork work well in place of ground beef. Adjust seasoning as needed.
Can I make this recipe gluten-free? Yes! Use gluten-free breadcrumbs or rice in the filling and ensure your tomato sauce is gluten-free.
How do I know when the rolls are done? Bake until the cabbage is tender and the meat reaches an internal temperature of 165°F (74°C). The sauce should be bubbly and flavorful.
Can I add vegetables to the filling? Yes, finely chopped vegetables like bell peppers, mushrooms, or zucchini can be added for extra flavor and nutrition.
What can I serve with these cabbage rolls? Serve with mashed potatoes, crusty bread, or a simple green salad for a complete, comforting meal.
More Ina Garten Copycat Recipes
- Easy Barefoot Contessa Turkey Burger Recipe
- Barefoot Contessa’s Tuna Casserole
- Barefoot Contessa Chicken Divan Recipe
- Ina Garten Spinach Artichoke Dip Recipe
- Barefoot Contessa Chicken Marsala Recipe
- Ina Garten Deviled Eggs Recipe
- Easy Barefoot Contessa Chicken Parmesan
- Ina Garten Tartar Sauce Recipe
- Ina Garten’s Banana Bread Recipe
- Easy Ina Garten’s Quiche Recipe
- Barefoot Contessa’s Cream of Asparagus Soup
- Barefoot Contessa Cornish Hen Recipe
- French Potato Salad by Barefoot Contessa
- Ina Garten Stuffed Peppers Recipe
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Ina Garten’s Stuffed Cabbage Rolls
Description
Ingredients
- 1 head Green cabbage, about 12 large leaves
- 1 1/2 pounds Ground beef, lean
- 1 cup rice, cooked
- 1 medium Onion , finely chopped
- 3 cloves Garlic, minced
- 1 large Egg
- 2 cups Tomato sauce
- 28 ounces Crushed tomatoes ,
- 2 tablespoons Brown sugar
- 1 tablespoon Red wine vinegar
- 1 teaspoon Salt, to taste
- 1/2 teaspoon Black Pepper, to taste
- 2 tablespoons Olive oil
- 2 tablespoons Fresh parsley, chopped (plus extra for garnish)
Instructions
- Bring a large pot of salted water to a boil. Carefully place the whole head of 1 head Green cabbage into the boiling water and cook for about 2–3 minutes, just until the outer leaves soften. Gently peel off 10–12 large leaves, then set them aside to cool on a clean towel.
- In a skillet, heat 2 tablespoons Olive oil over medium heat. Add the chopped 1 medium Onion and 3 cloves Garlic and cook until softened and fragrant, about 3–4 minutes.
- Transfer to a large bowl and let cool slightly. Add the 1 1/2 pounds Ground beef cooked 1 cup rice 1 large Egg , 1 teaspoon Salt and 1/2 teaspoon Black Pepper. Mix gently with a fork or your hands until just combined—don’t overmix.
- In a medium saucepan, combine the t2 cups Tomato sauce, 28 ounces Crushed tomatoes , 2 tablespoons Brown sugar, and 1 tablespoon Red wine vinegar. Bring to a gentle simmer over medium heat, stirring occasionally, for 5–7 minutes. Taste and adjust seasoning as needed.
- Lay one cabbage leaf flat on your work surface. Spoon about ¼ cup of the raw meat mixture near the base of the leaf. Fold in the sides, then roll it up tightly, tucking in the edges to seal. Repeat with the remaining filling and leaves.
- Spread a thin layer of tomato sauce on the bottom of a large baking dish. Arrange the cabbage rolls seam-side down in the dish. Pour the remaining sauce evenly over the top of the rolls.
- Cover the baking dish tightly with foil and bake at 350°F (175°C) for 1½ hours, or until the cabbage is tender and the meat is fully cooked through.
- Remove from the oven and let cool slightly. Garnish with chopped 2 tablespoons Fresh parsleyand serve warm with mashed potatoes or crusty bread.
Equipment
- Baking Pan
- Mixing Bowl
- Spoon
Nutrition
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