Ina Garten's Stuffed Cabbage a la Contessa | Barefoot Contessa | Food Network
Ina makes a classic Jewish comfort food — sweet and sour stuffed cabbage!
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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.
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Ina Garten's Stuffed Cabbage a la Contessa | Barefoot Contessa | Food Network
Cabbage Rolls / Polish Gołąbki - Easy to Follow, Step by Step Recipe
FULL RECIPE:
Jenny Jones shows her step-by-step recipe for delicious & healthy Cabbage Rolls ( Polish Gołąbki ) stuffed with rice and beef.
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Cabbage Rolls Recipe EASY! | How I make cabbage rolls
Today, I am making stuffed cabbage rolls for dinner. I have tender cabbage leaves filled with savory ground beef and rice, then covered in tomato sauce. This is gonna be good!
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family who loves to share what I cook in my home. I am still learning and enjoying the process of making home-cooked food.
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⭐️ CINNAMON ROLL BISCUITS
⭐️ COOKWARE VIDEO
INGREDIENTS
1 head of cabbage
1 lb lean ground beef
1/2 cup uncooked rice
1 Tbsp dried minced onion
1 tsp salt
1/2 tsp cracked black pepper
1/2 tsp paprika
1 tsp garlic powder
1/4 cup chopped fresh parsley
1 tsp Worcestershire sauce
1 large egg
*SAUCE*
8 oz can tomato sauce
2 cups low sodium beef broth
1/2 tsp salt
1/4 tsp cracked black pepper
1/4 tsp paprika
1/4 tsp granulated onion powder
1/4 tsp granulated garlic powder
DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for your support!
MUSIC
Courtesy of
How to make Cabbage Rolls
Italian Grandma Makes Stuffed Cabbage
STUFFED CABBAGE:
1 large Cabbage, 3+ lbs
SAUCE/GRAVY:
½ cup Onion, chopped
3 cloves Garlic, minced
1 qt Peeled Tomatoes
1 qt Tomato Sauce
1 tsp Dry Basil
Olive Oil
Salt & Pepper to taste
FILLING:
3 cloves Garlic, minced
1 ½ cups Onion, chopped
1 cup Celery, chopped
1 lb Ground Beef
2-3 cups partially cooked Rice
1 extra large Egg
½ lb Mozzarella, shredded
1 ½ cups Pecorino Romano Cheese, grated
¼ cup fresh Parsley, chopped
Salt & Pepper to taste
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Gina Petitti was born in 1935 in Faeto, Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina spends her time cooking, gardening, and being an active member of her local Church.
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Stuffed Cabbage- Martha Stewart
Here, Martha and her mom share a Golumpki recipe that speaks to tradition and includes a couple of tips from Martha’s grandmother.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
How to make the Best Cabbage Rolls.
Who doesn't love a tender cabbage roll stuffed with ground beef, rice, and baked in a rich tomato sauce! This is a hearty and delicious dish sure to please your hungry family. Once assembled, you can cover and refrigerate until ready to bake. That makes this a great recipe for those busy weeknights.
Cabbage Rolls
Ingredients
1 medium size head of cabbage
For Filling
1 pound ground beef
1 egg
1 cup cooked rice
1/2 cup chopped onion
1 garlic clove minced
2 tbsp dried parsley (you can also use fresh)
1 tsp salt
1/2 tsp pepper
For Sauce
1 28oz can of crushed tomatoes
1 10.75 oz can of tomato soup
2 tbsp butter
1/2 cup chopped onion
1 garlic clove minced
2 tbsp brown sugar
1 tbsp red wine vinegar
1 tsp salt
1/2 tsp pepper
Instructions
1. Cut core out of cabbage. Place in a pot of boiling water. cook for 5 to 10 minutes.
Note: You may have to put cabbage back in boiling water after taking off several leaves. Sometimes the leaves closer to the center need to be blanched in order to roll them.
2. To make the sauce: Sautee onion and garlic in butter and cook until onions are translucent and tender. Add the rest of the ingredients and cook for around 20 minutes.
3. To make filling: Add all the ingredients into a bowl and mix together until well combined.
4. To assemble: Take a blanched cabbage leaf and remove the thick part of the stem by cutting which leaves a V shape. Take about 1/4 cup of the filling and place in the center of the leaf, fold and roll the leaf around the filling. Place cabbage roll in a 9 x 13 baking dish with 1 to 2 cups of sauce in the bottom. Once the baking dish is full, pour remaining sauce over the top. Cover and bake in a 350 degree oven for 1 1/2 hours.
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