Ina Garten Stuffed Cabbage Recipe
Wrapped in a boiled cabbage leaf with some rice and lean ground beef, then baked with a flavorful tomato sauce. This simple recipe for cabbage rolls in the Polish manner is a great option for a low-carb, gluten-free, and hearty family meal that everyone will enjoy.
Ingredients
- 1 large head of green cabbage
Tomato sauce:
- 2 tablespoons oil olive or avocado
- 1 cup sweet onion finely chopped and divided
- 2 cloves garlic crushed
- 15 ounces tomato sauce canned
- 15 ounces crushed tomatoes canned
- 1 tablespoon Worcestershire sauce
- 1 tablespoon sugar optional
- 1 teaspoon salt to taste
- ½ teaspoon black pepper to taste
Filling:
- 1 pound ground beef or turkey
- 1 cup cooked rice white or brown
- ½ cup sweet onion finely chopped and divided
- 1 clove garlic crushed
- 1 egg
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- ⅛ teaspoon cayenne pepper
- 3 tablespoons fresh parsley finely chopped
Instructions
- Heat the oven to 350°F.
- A big pot of water should be brought to a boil.
- Remove about 1 inch of the bottom of the cabbage head.
- Boil the entire head of cabbage for 4-5 minutes or until the leaves peel easily and are malleable, in a saucepan of boiling water.
- Remove the boiling cabbage head from the saucepan and set it on a dish towel to drain.
- Peel 12 cabbage leaves from the head after it has cooled to the touch, taking careful not to tear them.
Tomato Sauce:
- In a large pan over medium heat, combine the oil and chopped onion. Sauté the onion for 2-3 minutes or until softened. Continue to sauté for another minute after adding the smashed garlic.
- Combine tomato sauce, crushed tomatoes, Worcestershire sauce, sugar, 1 teaspoon salt, and 1/2 teaspoon black pepper in a mixing bowl. To blend, stir everything together.
- Bring the sauce to a boil over high heat. Reduce the heat to low and simmer, uncovered, for 10-15 minutes.
Cabbage Rolls:
- In a large mixing basin, combine all of the filling ingredients. Using a potato masher, mix the ingredients together until well incorporated.
- On a chopping board, place one cabbage leaf. To remove the lowest 1-2 inches of the stiff rib, make a V-shaped incision at the base of each leaf.
- Fill each leaf with roughly 3-4 teaspoons of the filling mixture.
- Fold the right side of the leaf over the filling, followed by the left side.
- Begin rolling the cabbage leaf up from the bottom.
- Repeat with the rest of the contents and cabbage leaves.
- Using nonstick frying spray, coat a large 9x13 inch baking dish. Spread the tomato sauce evenly across the bottom of the dish.
- Place cabbage rolls in two rows of six, seam side down.
- Cover the baking dish with aluminium foil and bake for 60-75 minutes in a preheated oven.
Notes
- Soften It. If you boil the entire head of cabbage, you will have the greatest number of leaves that are unbroken and uncracked as a result of the cooking process.
- Obtain The Appropriate Size. Be careful to pick a cabbage that has a head that is between medium and large in size. Because of this, stuffing them with the filling is a lot simpler process.
- Cut It Out. By cutting out the rib that runs down the base of each cabbage leaf, the head of the cabbage may be made more malleable and rolled up with greater ease.
- Employ The Appropriate Equipment. First, using a potato masher, carefully combine all of the ingredients for the filling. This will ensure that all of the meat is evenly distributed throughout the filling.
- Examine The Level Of Doneness. Make sure the ground beef is cooked all the way through by checking the temperature using a meat thermometer.
- Sauce. The customary vinegar that is often present in other recipes is substituted with Worcestershire sauce, which is a hidden ingredient.
Nutrition
Calories: 389kcalCarbohydrates: 33gProtein: 19gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 81mgSodium: 1195mgPotassium: 1028mgFiber: 7gSugar: 15gVitamin A: 1419IUVitamin C: 79mgCalcium: 142mgIron: 5mg
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