Ina Garten Stuffed Cabbage Recipe

There’s something magical about Ina Garten’s approach to traditional comfort food, and her stuffed cabbage recipe is no exception.

This Barefoot Contessa stuffed cabbage transforms humble ingredients into an elegant, soul-warming dish that’s perfect for family gatherings or cozy Sunday dinners. Ina Garten’s stuffed cabbage à la Contessa features tender cabbage leaves wrapped around a savory meat filling, all bathed in a sweet-and-sour tomato sauce with raisins that creates an unforgettable flavor profile.

Whether you’re a longtime fan of Ina Garten cabbage rolls or discovering this classic for the first time, this copycat Ina Garten stuffed cabbage recipe will quickly become a cherished part of your cooking repertoire.

What Does It Taste Like?

The stuffed cabbage Ina Garten recipe delivers a beautiful balance of sweet, savory, and tangy flavors. Each bite offers tender, melt-in-your-mouth cabbage enveloping a rich, herb-infused ground beef filling seasoned with thyme and onions.

The tomato sauce brings complexity with its signature sweet-and-sour profile brown sugar and raisins add sweetness while red wine vinegar provides a pleasant tang. The rice in the filling absorbs the sauce during baking, creating a wonderfully moist texture.

It’s comfort food at its finest, reminiscent of old-world Jewish and Eastern European cooking traditions, elevated with Barefoot Contessa’s signature touch of elegance and simplicity.

Ina Garten Stuffed Cabbage Recipe Ingredients

For the Tomato Sauce

• 1½ cups diced onions
• 2 tablespoons olive oil
• 2 (28-ounce) cans crushed tomatoes (with their juice)
• ¼ cup red wine vinegar
• ½ cup light brown sugar
• ½ cup raisins
• Kosher salt (to taste)
• ¾ teaspoon freshly ground black pepper

For the Meat Filling

• 2½ pounds ground chuck
• 3 large eggs, lightly beaten
• ½ cup diced onions
• ½ cup plain dry bread crumbs
• ½ cup uncooked white rice
• 1 teaspoon minced fresh thyme leaves
• 1 cup of the prepared tomato sauce (reserved from above)

For the Cabbage

• 1 large head green cabbage (about 14 leaves needed)
• Water (for blanching)

For Assembly

• Additional tomato sauce (approximately 2 cups from the prepared sauce)

Kitchen Utensils Needed

• Large pot or Dutch oven (oven-safe)
• Sharp chef’s knife
• Cutting board
• Large mixing bowl
• Wooden spoon or spatula
• Kitchen tongs
• Measuring cups and spoons
• Ladle

Preparation and Cooking Time

Prep Time: 35 minutes
Cook Time: 1 hour 30 minutes (30 min sauce + 1 hour baking)
Total Time: 2 hours 5 minutes
Servings: 14 cabbage rolls (serves 6-8 people)

How to Make Ina Garten Stuffed Cabbage – Recipe Instructions

Step 1: Prepare the Sweet-and-Sour Tomato Sauce

In a large pot, heat 2 tablespoons olive oil over medium heat. Add 1½ cups diced onions and sauté for about 8 minutes until translucent and fragrant.

Step 2: Build the Sauce Flavors

Stir in 2 (28-ounce) cans crushed tomatoes with their juice, ¼ cup red wine vinegar, ½ cup light brown sugar, ½ cup raisins, kosher salt to taste, and ¾ teaspoon freshly ground black pepper. This creates the signature Barefoot Contessa sweet-and-tangy sauce.

Step 3: Simmer the Sauce

Bring the tomato sauce to a boil, then reduce heat to low and simmer for 30 minutes, stirring occasionally. The sauce will thicken and the flavors will meld beautifully. Set aside and reserve 1 cup for the meat filling.

Step 4: Make the Meat Filling

In a large bowl, combine 2½ pounds ground chuck, 3 lightly beaten eggs, ½ cup diced onions, ½ cup plain dry bread crumbs, ½ cup uncooked white rice, 1 teaspoon minced fresh thyme leaves, and 1 cup of the prepared tomato sauce. Mix thoroughly with your hands as if making meatloaf until everything is evenly distributed.

Step 5: Prepare the Cabbage Leaves

Remove the core from the cabbage head using a sharp knife. Bring a large pot of water to a rolling boil. Plunge the whole cabbage head into the boiling water. After 2-3 minutes, carefully remove the cabbage and place it on a cutting board.

Step 6: Separate and Trim the Leaves

Using kitchen tongs, carefully peel off the softened outer leaves one at a time. Return the cabbage to the boiling water briefly if inner leaves are still firm. Repeat until you have about 14 leaves. With a small sharp knife, trim the hard triangular rib from the base of each leaf to make rolling easier and more tender.

Step 7: Prepare for Assembly

Preheat your oven to 350°F (175°C). Spread about 1 cup of the tomato sauce evenly across the bottom of a large oven-safe pot or Dutch oven. This prevents the cabbage rolls from sticking and adds extra flavor.

Step 8: Fill and Roll the Cabbage

Place about ⅓ to ½ cup of the meat filling at the base of each cabbage leaf where the rib was removed. Fold in both sides of the leaf over the filling, then roll up tightly from the base to the tip to create a neat package, similar to rolling a burrito.

Step 9: Arrange in the Pot

Place each Ina Garten cabbage roll seam-side down on top of the sauce in the pot, arranging them snugly in a single layer or slightly overlapping if needed.

Step 10: Top and Bake

Cover the stuffed cabbage rolls with the remaining tomato sauce (about 1 cup), ensuring they’re well coated. Cover the pot with its lid and bake at 350°F for 1 hour, until the cabbage is fork-tender, the filling is cooked through, and everything has stewed together into comfort food perfection.

Customization and Pairing Ideas for Serving

1. Ground Meat Variations: While Ina’s original recipe uses ground chuck, you can customize your stuffed cabbage by using a combination of ground beef and ground pork (50/50) for added richness, or try ground turkey or chicken for a lighter version. Some cooks even use a traditional mix of beef, pork, and veal for an extra-tender filling.

2. Vegetarian Stuffed Cabbage: Transform this Barefoot Contessa recipe into a meatless marvel by replacing the ground meat with a mixture of cooked lentils, mushrooms, and quinoa or bulgur wheat. Add extra herbs like dill and parsley, and increase the rice to ¾ cup for substance.

3. Grain Alternatives: Swap the white rice for brown rice, wild rice, cauliflower rice, or even farro for different textures and nutritional profiles. Remember that heartier grains may need pre-cooking or additional liquid.

4. Creamy Mashed Potato Side: Pair with Ina Garten Cottage Pie Recipe-inspired mashed potatoes, rich and buttery, to soak up the cabbage sauce while adding a smooth, comforting texture to the meal.

5. Spice It Up: Add a Middle Eastern twist by incorporating ½ teaspoon ground cinnamon and ¼ teaspoon allspice to the meat filling. For heat lovers, add red pepper flakes to the tomato sauce or diced jalapeños to the filling.

6. Savory Stroganoff Influence: Borrow flavors from Ina Garten Beef Stroganoff Recipe creamy, paprika-spiced sauce or egg noodles on the side add richness and a hearty, comforting layer to your meal.

7. Side Dish Pairings: Serve your Ina Garten stuffed cabbage with creamy mashed potatoes, buttered egg noodles, or crusty artisan bread to soak up the delicious sauce. A simple cucumber and sour cream salad or roasted root vegetables make excellent accompaniments that won’t overpower the main dish.

8. Wine and Beverage Pairings: The sweet-and-sour profile of this dish pairs beautifully with a medium-bodied red wine like Merlot or Côtes du Rhône. For white wine lovers, try a slightly off-dry Riesling that complements the raisins and brown sugar in the sauce.

9. Presentation Upgrade: Plate individual cabbage rolls on warmed dishes, drizzle with extra sauce, and garnish with fresh thyme sprigs or chopped parsley. A dollop of sour cream on top adds visual appeal and a creamy contrast to the tangy tomato sauce.

10. Elegant Dessert Finish: Complete the meal with Ina Garten New York Cheesecake Recipe or Vanilla Cake for a light, creamy dessert, contrasting the savory main and adding a touch of indulgence.

Essential Tips for Perfect Stuffed Cabbage

1. Choose the Right Cabbage: Select a large, fresh green cabbage with tightly packed leaves and no brown spots. Savoy cabbage works wonderfully too, as its leaves are naturally more pliable and tender. A cabbage weighing 3-4 pounds typically yields 14-16 usable leaves for this Barefoot Contessa stuffed cabbage recipe.

2. Master the Blanching Technique: Don’t rush the blanching process. Submerging the whole cabbage head in boiling water softens the leaves gradually, making them pliable without tearing. If leaves are still too firm, return the cabbage to the boiling water for another minute. The leaves should bend easily without cracking.

3. Properly Trim the Ribs: The thick triangular rib at the base of each leaf can make rolling difficult and creates uneven cooking. Use a sharp paring knife to shave it down flush with the rest of the leaf, or cut it out in a V-shape. This simple step ensures your Ina Garten cabbage rolls stay tightly wrapped.

4. Don’t Overfill the Rolls: It’s tempting to pack in extra filling, but overfilled cabbage rolls are prone to bursting during cooking. Stick to ⅓ to ½ cup of filling per leaf depending on leaf size. The rice will expand as it cooks, so leave room for this growth.

5. Create a Sauce Cushion: Always spread sauce on the bottom of your baking dish before arranging the rolls. This prevents sticking and ensures the bottom rolls don’t dry out or burn. The sauce also helps steam the cabbage rolls from below, creating tender, perfectly cooked results.

6. Seal Them Tight: When rolling your stuffed cabbage, think “tight but not strangled.” Roll firmly enough to keep everything contained, but not so tight that the filling has no room to expand. Place each roll seam-side down in the pot gravity and the weight of the rolls will keep them closed during cooking.

7. Let Them Rest: After removing your Ina Garten stuffed cabbage from the oven, let the pot rest covered for 10-15 minutes before serving. This resting period allows the sauce to thicken slightly, the flavors to settle, and makes the rolls easier to serve without falling apart. The filling will also firm up, making for cleaner slicing if desired.

Storage and Reheating Guidance

Store leftover stuffed cabbage in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 2-3 minutes or in a covered oven-safe dish at 350°F for 15-20 minutes. The flavors actually improve overnight as they meld together. Freeze for up to 3 months; thaw in the refrigerator before reheating.

Common Queries and FAQs

Here, we’ve got you covered with some common questions about the Ina Garten Stuffed Cabbage Recipe that people often ask.

Can I make Ina Garten stuffed cabbage ahead of time?

Absolutely! Assemble the cabbage rolls completely, cover tightly with foil or plastic wrap, and refrigerate for up to 24 hours before baking. You can also freeze unbaked rolls for up to 2 months. If baking from cold, add an extra 15-20 minutes to the cooking time.

Why do my cabbage leaves keep tearing when I blanch them?

Cabbage leaves tear when they’re either not blanched long enough or handled too roughly. Make sure the water is at a rolling boil, and leave the cabbage in for the full 2-3 minutes. Use tongs to gently peel leaves, and if they resist, return the head to the water. Older, damaged, or very small inner leaves are more prone to tearing.

Can I use a different type of cabbage for this recipe?

Yes! While Ina Garten uses green cabbage, Savoy cabbage is an excellent alternative with more tender, crinkled leaves that are easier to roll. Napa cabbage can work but has a milder flavor and more delicate texture. Avoid red cabbage as it’s typically tougher and the color may bleed into your sauce.

What can I substitute for raisins in the tomato sauce?

If you’re not a fan of raisins, try dried cranberries, chopped dried apricots, or golden raisins for a similar sweet element. You can also omit the dried fruit entirely and increase the brown sugar slightly, though you’ll lose some of the authentic Eastern European flavor profile that makes this Barefoot Contessa recipe special.

How do I know when the stuffed cabbage is fully cooked?

The cabbage rolls are done when the cabbage leaves are completely tender when pierced with a fork, the internal temperature of the meat reaches 160°F, and the rice is fully cooked and tender. After the full hour of baking, the rolls should be swimming in sauce and have a slightly caramelized appearance on any exposed edges.

Can I cook this stuffed cabbage recipe in a slow cooker?

Yes! After assembling the rolls in your slow cooker with the sauce, cook on LOW for 6-8 hours or HIGH for 3-4 hours. The longer cooking time makes the cabbage incredibly tender. This method is perfect for busy days when you want to come home to a ready-made dinner.

Why is my meat filling dry after cooking?

Dry filling usually results from using very lean ground beef or overcooking. Ground chuck (80/20) provides enough fat to keep the filling moist. The uncooked rice and tomato sauce in the filling also add moisture. Make sure your pot is tightly covered during baking to trap steam, and don’t cook beyond the recommended 1 hour.

What’s the purpose of the uncooked rice in the filling?

The raw rice absorbs moisture from the meat, eggs, and sauce during cooking, expanding and adding texture to the filling. It also acts as a binder to help hold everything together. The rice cooks perfectly during the one-hour baking time as it steams inside the cabbage roll.

Can I use ground turkey instead of ground chuck?

Yes, but ground turkey is leaner and can result in drier cabbage rolls. If using turkey, choose ground turkey that’s 85/15 (fat ratio) rather than 99% lean, and consider adding an extra tablespoon of olive oil to the filling mixture. The flavor will be milder, so you might want to boost the seasonings slightly.

How many cabbage rolls should I plan per person?

Plan for 2-3 rolls per person as a main course, depending on appetite and what sides you’re serving. This recipe makes 14 rolls, comfortably serving 6-8 people. The rolls are quite filling due to the meat, rice, and hearty cabbage, so even big eaters are usually satisfied with 2-3 rolls.

Why does Ina Garten add tomato sauce to the meat filling?

Adding sauce to the filling serves multiple purposes: it keeps the meat mixture moist during cooking, infuses the filling with the sweet-and-sour flavor profile, helps bind the ingredients together, and creates a more cohesive dish where the filling and sauce complement each other perfectly. This is a signature technique in the Barefoot Contessa approach.

Can I make a smaller batch of this recipe?

Certainly! Halve all ingredients to make about 7 cabbage rolls. Use a smaller baking dish and reduce baking time to 45-50 minutes. However, since the recipe stores and freezes beautifully, many cooks prefer making the full batch and enjoying leftovers or freezing portions for future easy meals.

This copycat Ina Garten stuffed cabbage recipe brings restaurant-quality comfort food right to your home kitchen. The combination of tender cabbage, savory meat filling, and that signature sweet-and-sour tomato sauce creates a dish that’s both nostalgic and elegant exactly what we love about Barefoot Contessa recipes. Whether you’re making these Ina Garten cabbage rolls for a special family dinner or meal prepping for the week ahead, this recipe delivers consistent, delicious results. Give it a try, and you’ll understand why this stuffed cabbage à la Contessa has become a beloved classic!

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