Ina Garten Stuffed Cabbage Recipe: Barefoot Contessa-Style Roll Ups

This dish transforms humble cabbage into an elegant meal with layers of flavor. The Barefoot Contessa approach focuses on simplicity and fresh ingredients.

You’ll create tender cabbage leaves wrapped around a savory filling. The result is a comforting, restaurant-quality dish that’s perfect for any occasion.

Ingredients for Ina Garten Stuffed Cabbage

Transform humble cabbage with these elegant, fresh ingredients for restaurant-quality roll-ups.

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The cabbage is the foundation—choose a firm head with vibrant outer leaves. Whole Foods often carries beautiful specimens, but any well-stocked grocery store should have what you need. For the meat filling, 80/20 ground beef provides the right fat content for moisture, while the pork adds depth. San Marzano tomatoes elevate the sauce with their sweet, rich flavor (available at Trader Joe’s or Italian specialty stores).

No pork? Ground turkey or veal works as a substitute, though the flavor profile will shift slightly. Short on fresh herbs? Dried parsley and dill at one-third the amount will suffice in a pinch. For a vegetarian twist, swap the meat for lentils and mushrooms—just be sure to cook them down well to avoid excess moisture in the filling.

Assembled rolls keep beautifully in the fridge for 3-4 days and freeze wonderfully for up to 3 months. The flavors actually deepen after a day, making this perfect for meal prep. Always blanch cabbage leaves first—this softens them for easy rolling and removes any bitterness.

Step-by-Step Instructions for Stuffed Cabbage Roll Ups

This method ensures tender cabbage leaves and perfectly seasoned filling every time.

Step 1: Prepare the Cabbage Leaves

Core the green cabbage and carefully peel off the outer leaves. Bring a large pot of water to a boil and blanch the whole head for 5-7 minutes until the leaves soften and pull away easily. Shock in ice water to stop the cooking process.

Gently peel off the leaves, trimming the thick center rib with a sharp knife to create flat surfaces. You’ll need about 12 large leaves for this recipe. Pat them dry with paper towels—excess moisture will dilute the filling’s flavor.

Step 2: Make the Filling Mixture

In a large bowl, combine the ground beef, ground pork, uncooked white rice, finely diced yellow onion, minced garlic cloves, 1.5 tsp kosher salt, and 1 tsp black pepper. I use my hands for this—it gives better control over the texture.

Add 0.25 cup olive oil, 0.5 cup fresh parsley, and 0.25 cup fresh dill. Mix until everything is evenly distributed but don’t overwork it. The filling should hold together when pressed but remain light—overmixing makes the rolls dense.

Step 3: Assemble and Roll

Place about ⅓ cup of filling near the stem end of each cabbage leaf. Fold the sides inward, then roll tightly from the stem end up, tucking in the sides as you go. The rolls should be snug but not bursting at the seams.

Arrange the rolls seam-side down in a large Dutch oven or heavy pot. This prevents them from unraveling during cooking. Pack them tightly together—they’ll expand slightly as the rice cooks.

Step 4: Cook in Tomato Broth

In a bowl, whisk together the chicken broth, crushed tomatoes, and tomato paste until smooth. Pour this mixture over the cabbage rolls, pressing down gently to submerge them about halfway. The liquid should come about ¾ of the way up the rolls.

Bring to a gentle simmer over medium heat, then reduce to low. Cover and cook for 1 hour to 1 hour 15 minutes until the rice is tender and the cabbage is silky. Resist the urge to peek—steam is what cooks the rice perfectly.

Step 5: Finish and Serve

Carefully transfer the rolls to a serving platter. Stir the lemon juice into the cooking liquid and spoon it over the rolls. Let them rest for 10 minutes before serving—this allows the flavors to meld and the rolls to set.

The sauce should be thick enough to cling to the rolls, with a bright, tangy finish from the lemon. Garnish with any remaining fresh parsley or fresh dill for a pop of color and freshness.

Regional Styles of ina garten stuffed cabbage

Polish Golabki Style

In Poland, golabki (meaning “little pigeons”) swaps pork for ground beef only, adds mushrooms and sauerkraut to the filling. The rolls are typically baked with a tomato or mushroom sauce. I love how the tangy sauerkraut cuts through the richness.

Ukrainian Holubtsi

This version uses buckwheat instead of rice and often includes carrots and raisins in the filling. The sauce is simpler—just tomatoes and herbs. My Ukrainian friend swears by dill and parsley as the only seasonings needed. 🗺️

Hungarian Töltött Káposzta

Hungarians smoke their stuffed cabbage, giving it a deep, smoky flavor. They often use sour cream in the sauce and serve it with paprika-spiced breadcrumbs. I tried this method once on my smoker—it was incredible. The smoke pairs perfectly with the sweet cabbage.

Middle Eastern Mahshi

In this version, cabbage leaves are stuffed with spiced lamb and rice, then cooked in a lemony tomato broth. The seasoning includes allspice, cinnamon, and nutmeg. It’s a beautiful blend of sweet and savory that reminds me of my travels to Lebanon.

Southern Comfort

In the American South, stuffed cabbage often includes bacon in the filling and is braised in a sweet and tangy tomato sauce. Some versions add bell peppers and Worcestershire sauce for extra depth. It’s hearty and perfect for potlucks. 💛

Frequently Asked Questions