Are you craving a comforting, flavorful meal that’s surprisingly easy to make? Then look no further! This recipe recreates Ina Garten's iconic stuffed cabbage, a classic dish elevated to new heights of deliciousness. Forget complicated techniques and lengthy prep times; this version is perfect for busy weeknights and special occasions alike. It's a fantastic example of homemade cooking that tastes unbelievably good. Get ready to impress your family and friends with this satisfying and healthy meal.
Ingredients:
- 1 large onion, chopped
- 2 tablespoons olive oil
- 1 pound ground beef (or a mix of beef and pork)
- 1 cup uncooked long-grain rice
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 cup beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 medium head of cabbage (about 2 pounds)
Instructions:
Step 1: Prepare the Cabbage
Carefully remove the core from the cabbage. You can do this by cutting a V-shape out of the bottom of the cabbage and then using a sharp knife to carefully cut away the core. This step is crucial for easy rolling later.
Step 2: Sauté the Vegetables
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. This step adds a depth of flavor to the filling.
Step 3: Cook the Filling
Add the ground beef (or beef and pork mix) to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease. Stir in the rice, crushed tomatoes, tomato sauce, beef broth, oregano, basil, salt, and pepper. Bring to a simmer, reduce the heat to low, cover, and cook for 15 minutes, or until the rice is almost tender.
Step 4: Stuff the Cabbage Leaves
Carefully separate the cabbage leaves. If some leaves are particularly large, you can cut them in half to make them easier to handle. Place a spoonful of the meat and rice mixture onto each cabbage leaf and roll it up tightly.
Step 5: Bake the Stuffed Cabbage
Place the stuffed cabbage rolls in a large baking dish. Pour any remaining sauce from the skillet over the rolls. Cover the baking dish tightly with foil and bake in a preheated oven at 350°F (175°C) for 1 hour and 15 minutes, or until the cabbage is tender and the filling is heated through.
Tips and Variations:
- For a richer flavor, use a combination of ground beef and ground pork.
- Add other vegetables to the filling, such as finely chopped carrots, celery, or bell peppers.
- For a spicier kick, add a pinch of red pepper flakes to the filling.
- If you don't have beef broth, you can substitute chicken broth or water.
- Leftovers are fantastic! This dish reheats well and the flavors actually improve over time.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Protein: 25-30g Fat: 15-20g Carbohydrates: 25-30g
This Ina Garten-inspired stuffed cabbage recipe is a delicious and easy way to enjoy a hearty and flavorful meal. It’s perfect for a quick weeknight dinner, a cozy weekend lunch, or even a special occasion. The best recipes are often the simplest, and this one truly delivers on both taste and ease of preparation. Enjoy!