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Ina Garten’s Stuffed Cabbage

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A heartwarming dish filled with ground meat, rice, and spices wrapped in tender cabbage leaves.

Ingredients

Scale
  • 1 large head cabbage
  • 1 pound ground beef or ground chicken (Halal)
  • 1 cup white rice, uncooked
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 large egg
  • 1 can (15 oz) tomato sauce
  • 1 cup beef or chicken broth (Halal)
  • 2 tablespoons olive oil
  • Fresh parsley for garnish (optional)

Instructions

  1. Bring a big pot of salted water to a boil. Remove the core of the cabbage and peel away the leaves, blanch for 2-3 minutes, then transfer to an ice bath.
  2. Heat the olive oil in a large skillet over medium heat. Add onion and garlic, sauté until soft and fragrant.
  3. Combine the sautéed onion and garlic with the ground meat, uncooked rice, salt, pepper, smoked paprika, and the egg in a mixing bowl.
  4. Take a blanched cabbage leaf, place 2-3 tablespoons of the filling at the base, fold in the sides, and roll it up tightly.
  5. Spread a thin layer of tomato sauce at the bottom of a large baking dish.
  6. Layer the cabbage rolls seam-side down in the dish. Pour remaining tomato sauce and broth over the top.
  7. Cover the dish with foil and bake in a preheated oven at 350°F (175°C) for 1 hour. Remove foil in the last 15 minutes.
  8. Let the rolls rest for 10 minutes after baking.
  9. Garnish with fresh parsley before serving.

Notes

Pairs beautifully with a side of roasted vegetables or tangy slaw. Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

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

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