Ina Garten's Stuffed Cabbage Rolls

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.

Ina Garten's Stuffed Cabbage Rolls

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Ingredients

Instructions

Equipment

Nutrition