Ina Garten Stuffed Cabbage Recipe
This Ina Garten Stuffed Cabbage Recipe uses soft cabbage leaves filled with meat and rice. Then it is baked in tomato sauce.
Equipment
- Big pot
- Sharp knife
- Sharp knife
- Big bowl
- Wooden Spoon
- Baking dish (9x13 inch)
- Aluminum foilÂ
- Saucepan
- Measuring cups and spoons
- Big spoon or ladle
Ingredients
- 1 big green cabbage
- 1 pound ground beef
- 1/2 pound ground pork
- 1/2 cup uncooked white rice
- 1 big egg
- 1 small onion chopped small
- 2 garlic cloves minced
- 1/4 cup chopped parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 small onion chopped
- 2 garlic cloves minced
- 1 can 28 oz crushed tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar
- 1 tablespoon red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat oven to 350°F.
- Boil water in a big pot.
- Take out the hard part in the cabbage.
- Put cabbage in the boiling water.
- Take off the leaves when they are soft.
- Mix beef, pork, rice, and egg in a bowl.
- Add onion, garlic, parsley, salt, and pepper.
- Spread cabbage leaves flat on a board.
- Put 2 tablespoons of meat mix on each leaf.
- Roll the leaves up tight and tuck in the sides.
- Heat oil in a pan on medium heat.
- Cook onion and garlic in the pan until soft.
- Add crushed tomatoes and tomato paste.
- Stir in sugar, vinegar, salt, and pepper.
- Let the sauce cook for 10 minutes.
- Put some sauce in the baking dish.
- Put cabbage rolls in the dish with the seam down.
- Pour the rest of the sauce on top.
- Cover the dish with foil.
- Bake for 1 hour and 15 minutes.
- Let it cool a little before eating.
Notes
- Use rice that was cooked before (day old).
- Don’t put too much filling in the cabbage leaves.
- Let cabbage leaves cool before rolling.
- Add chili flakes if you want it spicy.
- Use ground turkey to make it lighter.
- Taste the sauce before baking.
- Keep leftovers in a closed container.