Dining and Cooking
American Recipes

Ina Garten’s Stuffed Cabbage a la Contessa | Barefoot Contessa | Food Network



Ina makes a classic Jewish comfort food — sweet and sour stuffed cabbage!
Subscribe to #discoveryplus to stream more of #BarefootContessa: http://discoverypl.us/2NeKVgd
Get the recipe ▶ https://foodtv.com/3T0gjwN
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Stuffed Cabbage
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 20 min
Prep: 20 min
Cook: 1 hr
Yield: 6 servings

Ingredients

3 tablespoons good olive oil
1 1/2 cups chopped yellow onions (2 onions)
2 (28-ounce) cans crushed tomatoes and their juice
1/4 cup red wine vinegar
1/2 cup light brown sugar, lightly packed
1/2 cup raisins
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 large head Savoy or green cabbage, including outer leaves

For the filling:

2 1/2 pounds ground chuck
3 extra-large eggs, lightly beaten
1/2 cup finely chopped yellow onions
1/2 cup plain dried breadcrumbs
1/2 cup uncooked white rice
1 teaspoon minced fresh thyme leaves
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Directions

For the sauce, heat the olive oil in a large saucepan, add the onions, and cook over medium-low heat for 8 minutes, until the onions are translucent. Add the tomatoes, vinegar, brown sugar, raisins, salt, and pepper. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, stirring occasionally. Set aside.

Meanwhile, bring a large pot of water to a boil.

Remove the entire core of the cabbage with a paring knife. Immerse the head of cabbage in the boiling water for a few minutes, peeling off each leaf with tongs as soon as it s flexible. Set the leaves aside. Depending on the size of each leaf, you will need at least 14 leaves.

For the filling, in a large bowl, combine the ground chuck, eggs, onion, breadcrumbs, rice, thyme, salt, and pepper. Add 1 cup of the sauce to the meat mixture and mix lightly with a fork.

Preheat the oven to 350 degrees F.

To assemble, place 1 cup of the sauce in the bottom of a large Dutch oven. Remove the hard triangular rib from the base of each cabbage leaf with a small paring knife. Place 1/3 to 1/2 cup of filling in an oval shape near the rib edge of each leaf and roll up toward the outer edge, tucking the sides in as you roll. Place half the cabbage rolls, seam sides down, over the sauce. Add more sauce and more cabbage rolls alternately until you ve placed all the cabbage rolls in the pot. Pour the remaining sauce over the cabbage rolls. Cover the dish tightly with the lid and bake for 1 hour or until the meat is cooked and the rice is tender. Serve hot.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ WEBSITE: https://www.foodnetwork.com
▶ FULL EPISODES: https://watch.foodnetwork.com
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork

#InaGarten #BarefootContessa #FoodNetwork #StuffedCabbage

Ina Garten’s Stuffed Cabbage a la Contessa | Barefoot Contessa | Food Network

44 Comments

  3. stacie sabatino

    They are yummy! I use nappa cabbage its more thin to me anyway.They freeze well if your into that. I live in NYC and I noticed cabbage was 59 cents a pound and watching this video Im going in the morning to get what I need it's been a long time since I have made this. Cabbage does make some people have gas. I only mention it because I do get a bloated feeling in my tummy.

  7. Philippa Pay

    This is easy and one can prepare much of it ahead. Great recipe for a nice hot dinner that needn't be fancy, but thoughtful.

  17. Tony

    Waste nothing. Chop up the cabbage you cut out and add to the meat mixture.

  21. Debbie Reilly

    Delicious Ida love stuffed cabbage rolls. Thank you for sharing Ms Ida have a blessed day stay safe and healthy. 😋😋😋🙏❤🙏❤🙏

  22. Damned One

    Looks super yummy, minus the raisins… also I’ll reduce sugar to 1/3 or 1/4 and I’ll use swerve brown sugar. Other than that, can’t wait to make this!! 😅

  24. Александр Гребенюк

    У нас это блюдо очень знаменитое , и каждая хозяйка умеет делать голубцы . А капусту можно и в морозилку положить если не хотите в кипятке проваривать.

  25. Steve Logan

    Ma'am, very nice recipe & the only thing I would change is I would use golden raisins in lieu of brown/dark raisins

  26. 💗 Hayley Marie Mills 💗

    Yeah, I've never used raisins. I think it would ruin them. If I add anything extra to the tomato sauce, it's sauerkraut. Gives it a good tang. I also like to add a little extra chopped up cabbage into the meat mixture.

  27. Debbie Zullo

    My mother did 1/3 ground beef, 1/3 ground veal, 1/3 ground pork, cooked rice. Definitely no raisins. She was from Poland and her’s was amazing now I make it with love ❤️

  28. Meryl Biszick

    Similar to my mom's but we add 4 ginger snap cookies and use toothpicks to hold the cabbage packets closed.

  29. Tony Veto

    Our family came to the States in 1922. We are of Italian/Polish descent.
    NO RAISINS.
    ADD SAURKRAUT to the meat mix.
    "Prego"

  31. heidi lilly

    Well, I just finished eating a stuffed cabbage from this exact recipe and it was DELICIOUS! It kind of tasted and smelled like barbecue initially. It was so so good. 🤤

  33. Vickie

    I use rice in mine w/bread crumbs,garlic and oinions. diced tomatoes.. or crushed tomatoes for sauce.I don't like a thick sause with cabbage rolls..

  36. Bruce Robbins

    Ina my mom's mother came from Hungary, and made this dish, along with noodle puttin with Likvar's prune jam, and chopped liver and chopped herring. I'm gong to try to make it. Her stuffed cabbage was so delicious, I hope it well, in her honor.

    BTW, Ina we know each other. Rippowam High School? The Teen Center? Youth for Johnson? Same3 birth year. I can see you are doing very well for yourself!! !Congrats!!! I am married and have two adult men. Both are very musically inclined and talented and that brings me great joy.

    Ina, you look very well. My hats off to you. Much better than me.

  37. Bono Gill

    Ina Garten's Stuffed Cabbage A La Contessa is a culinary masterpiece! The dish is a perfect blend of flavors and textures. The tender cabbage leaves envelop a delightful mixture of seasoned ground meat, rice, and aromatic herbs, creating a comforting and satisfying dish. The rich tomato sauce adds a tangy and savory element that complements the stuffed cabbage perfectly. Ina Garten's recipe is a true testament to her expertise in creating delicious and comforting meals

  40. Chez Lalonde

    I love Ina Garten, and she is pretty much the only food network celebrity chef I follow, and I trust her recipe 100%.

  42. Adria Schumann

    Thank you, thank you, thank you. I have watched at least 10 videos trying to reproduce my grandmother's recipe that I never wrote down. Yours is it! The only difference is she did add shredded carrots, but the rest, including the raisins, IS her recipe. I am sooooo grateful. Gosh. Sooooo grateful. Consider receiving a giant cyber-hug from me. I finally have Nana's recipe.

Write A Comment